Moroccan Grilled Sockeye Salmon
Recipe courtesy of Kai Raymond, F/V Aventura
One 1-2 pound sockeye salmon fillet, pin bones removed
¼ cup olive oil
2-4 tablespoons Moroccan Spice Mixture (recipe below)
2 garlic cloves, grated
¼ cup finely chopped cilantro
Juice of ½ lemon
Salt and ground black pepper to taste
MOROCCAN SPICE MIXTURE - makes ⅓ cup
¼ cup smoked paprika
1 tablespoon cumin
¼ teaspoon cinnamon
¼ teaspoon ground cloves
1 teaspoon ground ginger
½ teaspoon ground coriander
½ teaspoon ground pepper
Cut salmon into 1½-inch portions or leave fillet whole. In a mixing bowl, combine olive oil, spice mixture, garlic, cilantro, lemon juice, salt and pepper. Coat salmon evenly with spice mixture and marinate 20-60 minutes.
ON THE GRILL
Prepare a charcoal or gas grill. Grill salmon over medium-hot heat, flesh-side down for 3-5 minutes or until browned, then flip and cook another 3-5 minutes.
IN THE OVEN
Heat the oven to 375 F. Place salmon in a shallow baking dish and bake uncovered for 15 minutes.
Salmon is done when the flesh flakes easily with a fork and is uniform in color. If checking with an instant-read thermometer, it should reach 145 F at the thickest part.