Cumin and cloves and coriander, oh my! These are just a vfew of the zesty elements that kick up this grilled (or baked!) salmon, which are full of Moroccan flavors and spice. We just adore this recipe, 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.
Moroccan Grilled Sockeye Salmon
Makes 4-6 Servings
One 1-2 lb sockeye salmon fillet, pin bones removed
1⁄4 cup olive oil
2-4 tablespoons Moroccan Spice Mixture (recipe below)
2 garlic cloves, grated
1⁄4 cup finely chopped cilantro
Juice of half a lemon
Salt and ground pepper to taste
Moroccan Spice Mixture:
1/2 cup smoked paprika
1 tablespoon cumin
1/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1 teaspoon ground ginger
1/2 teaspoon ground coriander
1/2 teaspoon ground pepper
Cut salmon into 1.5 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.
Prepare a charcoal or gas grill. Grill salmon over medium-high heat, flesh-side down for 3-5 minutes or until browned, then flip and cook another 3-5 minutes.
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.