RECIPE: Moroccan Grilled Sockeye Salmon


Cooking + Recipes

Bold and Zesty Flavors Come Alive in this North African Inspired Dish

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 spices and flavors. We just adore this salmon 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 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

Prep & Cooking Directions:

Sockeye Salmon

Cut salmon into 1.5 inch portions or leave fillet whole. In a mixing bowl, combine extra-virgin olive oil, the Moroccan spice marinade, garlic, cilantro, lemon juice, salt and pepper. Coat salmon evenly with spice mixture and marinate 20-60 minutes. If you're prepping salmon ahead of time, you can also place the fillet and spice marinade in a sealable plastic bag. Then, refrigerate until you're ready to grill.

If you're ready to grill after marinating, you can keep your salmon from falling apart or sticking to the grill rack by using a sheet of tin foil to wrap up the salmon and spice mixture. Then, wrap the foil package shut and place it on the grill to seal in those flavors.

Grilling Instructions

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.

Baking Instructions

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.

Like this recipe? Comment, share, and let us know how it turned out! Explore our blog for even more recipes for grilling, steaming, frying or sauteing your favorite wild seafood.

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