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Cold Roasted Moroccan Spiced Salmon

Cold Roasted Moroccan Spiced Salmon

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Menealeous' Daughter

This easy dry rub blasts the fish with unique Middle Eastern flair and is perfect paired with other cold sides and salads. Roast it in the morning to enjoy cold with your guests that evening. Any variety of salmon, or even trout, works; cooking time remains the same as long as the cut is about one-inch thick. It may seem like a lot of seasonings to use on one cut of meat, but cold meat can lose flavor, so the idea is to blast it with flavors from the beginning. If cold fish isn't your thing, refrigerate it and bring it to room temperature to serve.

Ingredients {{adjustedServings}} servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 225 kcal
  • 11%
  • Fat:
  • 9.8 g
  • 15%
  • Carbs:
  • 2.2g
  • < 1%
  • Protein:
  • 30.2 g
  • 60%
  • Cholesterol:
  • 84 mg
  • 28%
  • Sodium:
  • 261 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  1. In a small bowl, combine the cinnamon, cumin, salt, ginger, mustard, nutmeg, cayenne, allspice, and sugar; set aside.
  2. 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.
  3. Preheat oven to 425 degrees F (220 degrees C).
  4. 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.
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Reviews

U142461
16
8/22/2007

Excellent taste and easy to make. It doesn't "need" a sauce, but when I entertained using this recipe, I made a creamy (Fresh) horseradish sauce and a Tzatziki sauce/dip. Would definitely make again. Very low effort and time needed for an elegant appetizer.

shinigan
15
12/16/2006

I love Easy, especially when it's delicious! Not a lot of clean up either.

jensenly
14
2/20/2008

This was very good and easy to make. Don't be afraid to follow the recipe and only cook the fish for 12 minutes. It can overcook quickly. I made it a day ahead, sliced small pieces and served it over a bed of couscous on a large platter. I made a side of dill sauce for anyone who wanted the extra creaminess. Everyone raved and it makes for a very elegant presentation. I would definitely let the salmon come up to room temperature before serving. The flavors are more pronounced that way.