This Moroccan Salmon is deeply flavorful, coated in warm spices and finished with a bright pistachio gremolata that adds just the right contrast. It roasts in under 15 minutes and delivers a balance of savory and fresh without much effort. If you've made my Mediterranean Salmon before, this is a spicier, more aromatic recipe.
Moroccan Salmon At A Glance
- ⏱️ Total Time: 25 minutes (10 min prep + 12-15 min cook)
- 🍽️ Servings: 4
- 🌍 Cuisine Type: Mediterranean / Moroccan-inspired
- 🔥 Flavor Profile: Warm spices like cumin, paprika, and coriander paired with a bright, herby pistachio gremolata
- 🥗 Dietary Info: Gluten-free, dairy-free, high-protein
- 📦 Storage Notes: Store in an airtight container in the refrigerator for up to 3 days; reheat gently to avoid drying out
- ⭐ Why You'll Love It: A fast, flavor-forward salmon that feels elevated but is simple enough for a weeknight dinner
Save And Summarize This Recipe
If salmon is on your regular rotation, this recipe fits right in. I tend to alternate between this, a Citrus Salmon for something lighter, or a Brown Sugar Dijon Salmon version when I want a slightly sweeter finish. And when I'm leaning into herbs, a Salmon with Pesto is always an easy win. It's the same idea every time, just a different direction depending on what you're in the mood for.
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What makes this Moroccan salmon especially useful is how easily it turns into a complete meal. Serve it with a simple Arugula Salad, a White Bean Salad, or roasted vegetables to round things out. If you want to layer in even more flavor, a drizzle of tahini with lemon or a spoonful of something herby on the side works beautifully with the warm spices.
Key Ingredients
You will need the following ingredients to make this Moroccan salmon recipe:
- Spice blend - (Cumin + paprika + coriander + cinnamon & turmeric) This is actually a substitute blend for Ras El Hanout, a North African spice blend. Ras El Hanout can be difficult to find in most grocery stores so I opted for a combination of spices that mimics the blend. If you have Ras El Hanout on hand, use 2 teaspoons in place of these spices.
- Pistachio‑mint gremolata - This gremolata originates in Italy but I used it to give the salmon a bright, citrusy, herby finish. If you choose not to use the gremolata, I would roast cherry tomatoes, bell peppers, and onions alongside the fish. This topping would also be delicious over the Halibut With Artichokes.
See the recipe card for quantities.
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Variations
- Spicy - If you like your fish spicy, add 2 teaspoons of harissa paste into the spice blend.
- Herb topping variations - You can swap out the pistachios for walnuts or almonds and the mint for cilantro if you would like to change up the gremolata.
- Fish - Swap out the salmon for halibut or trout. Both of these types of fish will hold up well to the spices.
How To Make Moroccan Salmon: Step-By-Step
Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:
Step 1: Preheat the oven to 350 degrees. Prepare the spice mixture by combining the salmon ingredients in a small bowl.
Step 2: Pat the salmon dry and place on a sheet pan or casserole dish. Rub the salmon all over, including the sides, with the spice mixture. Place in the oven and roast for 12-15 minutes.
Step 3: While the salmon is roasting, combine the pistachio-mint topping in a small bowl.
Step 4: When the salmon is finished, remove to a plate and top with the pistachio topping.
Gwen's Pro Tip
Pat the salmon dry before applying the rub so the spice paste sticks and you get a crisp surface. Let the rub rest on the fish for at least 10 minutes at room temperature to let the flavors bloom.
Moroccan Salmon FAQ's
Yes. Thaw the salmon thoroughly in the refrigerator. Make sure to pat the salmon dry so the spice rub sticks.
Yes! Mix the spices together. Store in an airtight container in the refrigerator for up to two days. Add the garlic just before using the spices on the fish.
I use a Staub casserole dish, which is virtually non-stick. However, you can use parchment paper under the salmon or spray your pan with a non-stick spray before cooking.
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Thank you!
Gwen
Moroccan Salmon With Pistachio Gremolata
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Ingredients
Salmon
- 1 ½ pounds salmon fillets
- 3 tablespoons olive oil
- 2 garlic cloves minced
- ¾ teaspoon kosher salt
- ½ teaspoon ground ginger
- ½ teaspoon ground turmeric
- ½ teaspoon sweet paprika
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon ground black pepper
- ⅛ v nutmeg
Pistachio-Mint Gremolata
- ¼ cup shelled pistachios toasted and chopped
- 2 tablespoons fresh mint chopped
- 2 tablespoons parsley chopped
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice or more to taste
- 1 tablespoons extra-virgin olive oil
- salt to taste
Instructions
Salmon
- Heat the oven to 350℉.
- Create the spice. In a small bowl, combine the oil, garlic, salt, ginger, turmeric, paprika, cumin, coriander, nutmeg, and pepper. Stir until smooth.3 tablespoons olive oil, 2 garlic cloves, ¾ teaspoon kosher salt, ½ teaspoon ground ginger, ½ teaspoon ground turmeric, ½ teaspoon sweet paprika, ½ teaspoon ground cumin, ½ teaspoon ground coriander, ½ teaspoon ground black pepper, ⅛ v nutmeg
- Line a baking sheet with parchment paper or foil if your pan is not non-stick.
- Pat the salmon dry with paper towels and place it skin side down (if using fillets with skin).1 ½ pounds salmon fillets
- Pour the spice mixture over the salmon, making sure to coat the sides as well. Let the salmon rest 10 minutes or up to 24 hours, if desired.
- Place the salmon in the middle rack of the oven and roast for 12-15 minutes until it is cooked through and flakes easily with a fork.
Pistachio-Mint Gremolata
- While the salmon cooks, make the gremolata.
- Toast the pistachios in a hot pan on the stove until they are just starting to turn golden brown. Remove and cool. Chop coarsely.
- In a small bowl, combine the pistachios, mint, parsley, lemon zest, lemon juice, olive oil, and salt. Set aside.
Finish
- When the salmon is done cooking, remove the salmon to a plate.
- Top with the gremolata and serve.
Gwen Wolken says
A favorite weeknight meal!