Recipe by Dining In

Moroccan Spiced Salmon

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Moroccan Spiced Salmon
Parve Parve
Easy Easy
4 Servings
Allergens

No Allergens specified

25 Minutes
Diets
- Pescatarian - Paleo - Gluten Free - Low Carb - No Refined Sugar - Keto

A Sephardic addition to your fish repertoire!

Ingredients

Main ingredients

  • 1 teaspoon ground cumin

  • 1 teaspoon paprika

  • 1/2 teaspoon salt

  • 1/8 teaspoon black pepper

Directions

Prepare the Fish

1.

Combine spices and oil in small bowl until it forms a paste. Spread mixture over fillets on both sides.

2.

Heat olive oil in a large frying pan or grill pan. Fry fish six to eight minutes on each side.

Credit

Photography and Styling by Chavi Feldman

Recipe tags

cumin dairy free fish gluten free grilled grilled fish Jewish cuisine jewish food keto kosher Kosher Moroccan food low carb Middle Eastern Moroccan Moroccan cuisine Moroccan food no mayo no mayonnaise non-dairy paleo pan fried pareve parve salmon salmon fillet Sefardi sefardi food sephardi flavors sephardi food sephardic spice spiced sugar free traditional Jewish food
Moroccan Spiced Salmon

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Mihaela Lahav
Mihaela Lahav
8 years ago

Sharing posts Can I save your articles and recipes on Pinterest and if yes how? Each time I am clicking on the share button nothing happens.
Mihaela

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D. Schiff
D. Schiff
3 years ago

If I want to bake it as opposed to frying this, what temperature & how long? Also, should I put oil on the bottom of the pan? If so, how much please?

0
Raquel Malul
Raquel Malul
Admin
Reply to  D. Schiff
3 years ago

Bake salmon at 400 degrees F for 11 to 14 minutes for 6-ounce fillets. No need to put oil at the bottom of the pan.

0
C J
C J
3 years ago

great salmon!

0
daniel sam
daniel sam
6 years ago

Delicious! Fresh and spicy!

0
Shifra
Shifra
7 years ago

Totally Worth Trying!! This fish tastes heavenly!
I love the great Moroccan flavor it has – even though I am “Ashki”
I don’t like frying, so I baked it and I don’t think that I sacrificed any flavor or texture since I baked it at a high temperature.
I loved this recipe so much, I tried it out on chicken too; it came out just as scrumptious!!

0
Chaia Frishman
Chaia Frishman
Reply to  Shifra
7 years ago

Yum!

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