This is the variation of our roasted fish base recipe featured in The Whole Life Meal Plan. It is perfect for wraps, bowls, and/or tostadas. Quick to make and packed with flavor, this Moroccan spiced salmon recipe is a great way to add more protein to your recipe rotation!
Must-Know Cooking Skills
For recipe success, learn how to:
Culinary Tips for the Best Spiced Salmon Recipe
Should you cook salmon with the skin on or off? For this recipe, it doesn’t matter. When you roast/bake fish in the oven with the skin side down, the skin doesn’t get crispy, so it’s not very appealing to eat. However, it does separate easily from the fish once cooked (and is a great treat for good dogs!).
Remove small pin bones before cooking using fish bone tweezers; these are no fun to bite into! A good fishmonger at your local grocery store can help you with the pin bones and skin. Don’t be shy; ask for help!
Blot the salmon dry with a paper towel before rubbing on spices to remove excess moisture and prevent steaming.
For maximum flavor development, let the spice blend sit on the fish for ~15 minutes before cooking.
When cooking any type of fish in the oven, a good rule of thumb is to heat your oven to 400° F and roast 10 minutes for every inch of thickness.
- Salmon: substitute arctic char or steelhead trout.
- Moroccan spice blend: use any store-bought blend or make your own by combining ½ teaspoon cumin, ¼ teaspoon cinnamon, ¼ teaspoon coriander, ¼ teaspoon ginger, and ¼ teaspoon kosher salt
Change up this recipe by varying the fish, spices, or herbs.
We love buying our spices from The Spice House. Click on the picture below to view & try out hundreds of flavorful spices and herbs!
Want some more recipe inspiration?
Use our roasted fish base recipe as a guide to make it your own or try out these flavor variations!
Use these kitchen tools for recipe success:
Health Benefits of Seasoned Salmon
This is a nutrient-packed dinner recipe! The American Heart Association recommends eating two, 3.5-ounce servings of fish per week, and the Dietary Guidelines for Americans recommend 8 total ounces per week for the general population. This Moroccan spiced salmon features fish and flavorful spices.
Fish is a quality source of protein that is rich in vitamins and minerals. Fatty fish, like salmon, is high in EPA and DHA omega-3 fatty acids, which is good for heart and brain health.
Confused about which salmon to purchase? Wild-caught is known for having a higher omega-3 content, but surprisingly, that’s not always the case! We recommend consulting the Monterrey Bay Aquarium Seafood Watch app to help guide your seafood purchasing decisions.
Learn more about the benefits of spices in this article!
Storage Tips for Leftover Moroccan Spiced Salmon
Cool leftover salmon completely, then store in an airtight container in the refrigerator for up to 7 days.
You can also freeze leftover fish. Let cool, then place in an airtight container and freeze for up to 6 months. Thaw overnight in the refrigerator before heating. When ready to heat and serve, place on a pan and cover. Place in a cold oven, then preheat the oven to 350ºF. Once the oven reaches 350ºF, check the internal temperature of the fish. If it is 145ºF or above, it’s ready to serve. If it is not yet 145º, continue cooking for a few more minutes.
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Moroccan Spiced Salmon
- ~1 pound salmon
- Drizzle of extra virgin olive oil
- 2 teaspoons Moroccan spice blend
- 1 Tablespoon chopped fresh herbs (optional)
- 1 lemon wedge
- Preheat oven to 400° F. Prepare a baking sheet with nonstick spray, foil, or parchment paper.
- Place salmon on baking sheet, skin side down (if skin on). Rub spice blend on top and sides. Drizzle with a little extra virgin olive oil. For maximum flavor development, let the spice blend sit on the salmon for ~15 minutes before cooking.
- Place in oven and roast 10 minutes for every inch of thickness.
- Once done, sprinkle with fresh herbs and lemon juice. Enjoy!