Moroccan Grilled Sockeye Salmon
May 1st, 2019Bold and Zesty Flavors Come Alive in this North African Inspired Dish
Cumin and cloves and coriander, oh my! These are just a view of the zesty elements that kick up this grilled sockeye salmon recipe, full of Moroccan spices and flavors. This bold recipe for grilled salmon comes to us courtesy of the Bristol Bay Regional Seafood Development Association, in collaboration with Kai Raymond, a commercial fisherman who has fished Bristol Bay with his family since he was 13.
How to Cook Salmon on the Grill
The key to grilling salmon without the fillet falling apart is to have a clean, hot grill. Whether you grill salmon directly on the grates or with the help of a grilling tool like a grill grid, a clean and hot surface will prevent both the flesh and skin of the salmon from sticking when it comes time to flip the fillet.
Because grilling is an intense cooking method, the salmon grill time is going to be brief — about 3 to 5 minutes per side, depending on the thickness of the fillet. If you're not sure how long to grill salmon with skin, one trick to knowing when its ready to flip is when the skin releases easily from the grates. In other words, wait to flip the fish until it's relatively easy to slide a spatula in between the fillet and the grill. This ensures that the skin is pleasantly crisped and makes it more likely for you flip the salmon fillet successfully.
Moroccan Grilled Sockeye Salmon
By Wild Alaskan Company
Moroccan spice mixture can be kept in an airtight container in your pantry for up to 6 months.
Prep time
30 minutes
Cook Time
15 minutes
Total time
45 minutes
Yield
4-6 servings
Ingredients
- 4 (6-ounce) sockeye salmon portions
- 1⁄4 cup olive oil
- 2-4 tablespoons Moroccan Spice Mixture (recipe below)
- 2 cloves garlic, grated
- 1⁄4 cup finely chopped cilantro
- Juice of half a lemon
- Salt and ground pepper to taste
- Moroccan Spice Mixture:
- 1/4 cup smoked paprika
- 1 tablespoon ground cumin
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1 teaspoon ground ginger
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground pepper
Instructions
1. In a mixing bowl, combine oil, Moroccan spice mixture, garlic, cilantro, lemon juice, salt and pepper.
2. Place salmon fillets in a resealable bag or shallow dish, then coat fillets evenly with spice mixture and marinate 20-30 minutes. Refrigerate until ready to grill.
3. Meanwhile, preheat a charcoal or gas grill to medium-high heat, then clean and lightly oil the grates. Grill salmon skin-side down for 3-5 minutes or until fillet releases easily from the grates with the help of a fish spatula. Flip and cook another 3-5 minutes, depending on thickness of fillet, until fish can be flaked easily with a fork.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
