Moroccan Grilled Sockeye Salmon
Recipe courtesy of Kai Raymond, F/V Aventura
Warm, fragrant spices flavor this sockeye salmon dish, which can either be prepared on the grill or in the oven. Jar up the leftover Moroccan salmon spice blend for another salmon day!
Cook Time: 35 mins.
One 1-2 pound Bristol Bay 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.
Suggested side dishes: rice pilaf and grilled asparagus.