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Cold Roasted Moroccan Spiced Salmon


Ingredients

¾ teaspoon ground cinnamon

¾ teaspoon ground cinnamon

¾ teaspoon ground cumin

¾ teaspoon ground cumin

½ teaspoon salt

½ teaspoon salt

½ teaspoon ground ginger

½ teaspoon ground ginger

¼ teaspoon mustard powder

¼ teaspoon mustard powder

¼ teaspoon ground nutmeg

¼ teaspoon ground nutmeg

⅛ teaspoon cayenne pepper

⅛ teaspoon cayenne pepper

⅛ teaspoon ground allspice

⅛ teaspoon ground allspice

2 teaspoons white sugar

2 teaspoons white sugar

2 pounds (1-inch thick) boneless, skin-on center-cut salmon fillets

2 pounds (1-inch thick) boneless, skin-on center-cut salmon fillets

1 tablespoon fresh lime juice

1 tablespoon fresh lime juice

Directions

In a small bowl, combine the cinnamon, cumin, salt, ginger, mustard, nutmeg, cayenne, allspice, and sugar; set aside.

In a small bowl, combine the cinnamon, cumin, salt, ginger, mustard, nutmeg, cayenne, allspice, and sugar; set aside.

Line a baking sheet with foil, then spray with nonstick cooking spray. Rinse the salmon with cold water and pat dry. Lightly sprinkle the skin with the spice mix, then place the salmon skin-side down on the prepared baking sheet. Sprinkle the remaining spice mix evenly over the salmon. Allow the salmon to come to room temperature, 30 to 40 minutes.

Line a baking sheet with foil, then spray with nonstick cooking spray. Rinse the salmon with cold water and pat dry. Lightly sprinkle the skin with the spice mix, then place the salmon skin-side down on the prepared baking sheet. Sprinkle the remaining spice mix evenly over the salmon. Allow the salmon to come to room temperature, 30 to 40 minutes.

Preheat oven to 425 degrees F (220 degrees C).

Preheat oven to 425 degrees F (220 degrees C).

Sprinkle the salmon with lime juice and roast in the oven for 12 minutes. Remove from oven and allow to stand at room temperature for 15 minutes. The salmon will still be rare when removed from the oven, but will continue to cook as it rests. After 15 minutes, wrap the fish tightly with foil and refrigerate for at least 2 hours before serving.

Sprinkle the salmon with lime juice and roast in the oven for 12 minutes. Remove from oven and allow to stand at room temperature for 15 minutes. The salmon will still be rare when removed from the oven, but will continue to cook as it rests. After 15 minutes, wrap the fish tightly with foil and refrigerate for at least 2 hours before serving.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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