Moroccan Grilled Sockeye Salmon 

Recipe courtesy of Kai Raymond, F/V Aventura

 

SERVINGS 4-6

DIRECTIONS

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.

INGREDIENTS

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