Spicy Authentic Moroccan Salmon a Taste of Casablanca
Transport your taste buds to the bustling streets of Casablanca with this Spicy Authentic Moroccan Salmon recipe, an irresistible blend of vibrant North African flavors. Perfectly seared salmon fillets are bathed in a rich, aromatic sauce made with bold harissa paste, preserved lemon, and a fragrant medley of cumin, coriander, and paprika. A hint of cayenne pepper adds optional heat, while a final drizzle of fresh lemon juice and a sprinkle of cilantro and parsley deliver a bright, herbaceous finish. Ready in just 35 minutes, this one-pan dish is as quick as it is flavorful, making it an ideal weeknight dinner or an impressive centerpiece for your next gathering. Serve it with fluffy couscous, warm flatbread, or roasted vegetables for a complete Moroccan-inspired feast. Bursting with spice, tang, and freshness, this recipe is the ultimate way to bring the flavors of Morocco to your kitchen.
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Recipe Information
Ingredients
- 4 pieces salmon fillets (skin on)
- 3 tablespoons olive oil
- 2 tablespoons harissa paste
- 1 piece preserved lemon, finely chopped
- 3 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper (optional, for extra spice)
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons lemon juice
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 0.25 cup water or fish stock
Instructions
Pat the salmon fillets dry with a paper towel and season both sides with salt and black pepper. Set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the minced garlic, ground cumin, ground coriander, paprika, and cayenne pepper (if using), and sauté for 1-2 minutes until fragrant.
Stir in the harissa paste, preserved lemon, and water (or fish stock) to create a sauce. Let it simmer for 2-3 minutes.
Carefully place the salmon fillets, skin side down, into the skillet. Spoon some of the sauce over the top of the fillets.
Reduce the heat to medium-low, cover the skillet, and let the salmon cook for 8-10 minutes, or until it is opaque and flakes easily with a fork.
Remove the skillet from heat and drizzle the salmon with lemon juice.
Garnish with freshly chopped cilantro and parsley before serving.
Serve hot with warm couscous, flatbread, or a side of roasted vegetables for a complete Moroccan-inspired meal.
Nutrition Facts
Calories |
1886 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.4 g | 174% | |
| Saturated Fat | 27.9 g | 140% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 428 mg | 143% | |
| Sodium | 2208 mg | 96% | |
| Total Carbohydrate | 18.5 g | 7% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 3.7 g | ||
| Protein | 153.3 g | 307% | |
| Vitamin D | 89.4 mcg | 447% | |
| Calcium | 173 mg | 13% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 2967 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
