Cold Roasted Moroccan Spiced Salmon Recipe
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Cold Roasted Moroccan Spiced Salmon

"This easy dry rub blasts the fish with unique Middle Eastern flare 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."

Rating: This weblink has been rated 33 times with an average star rating of 4.5 Read Reviews (29)

Rate/Review | 1,033 people have saved this

Prep Time:
15 Min
Cook Time:
12 Min
Ready In:
1 Hr 12 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon mustard powder
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon ground allspice
  • 2 teaspoons white sugar
  • 2 pounds (1-inch thick) boneless, skin-on center-cut salmon fillets
  • 1 tablespoon fresh lime juice

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.

Footnotes

Nutritional Information open nutritional information

Amount Per Serving  Calories: 225 | Total Fat: 9.8g | Cholesterol: 84mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 16, 2006 by shinigan 
I love Easy, especially when it's delicious! Not a lot of clean up either. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 12, 2007 by Jackie 
I was looking for something different from the usual chix wings, dips, etc. to serve at a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 1, 2007 by Meg 
Excellent flavor and great dish to prepare ahead of time. Took it to a New Year's Eve party... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 30, 2006 by DJ 
this recipe is really easy and quick, especially considering how incredible the result is. My... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 20, 2008 by jensenly 
This was very good and easy to make. Don't be afraid to follow the recipe and only cook the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 22, 2007 by U142461 
Excellent taste and easy to make. It doesn't "need" a sauce, but when I entertained using... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 28, 2007 by jamester 
i like this recipe.....squirt is a funny word. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 7, 2007 by mabkhar 
Both my 5-yr old and I loved it (and I HATE fish)! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 17, 2007 by Sarah W 
why serve this cold when it's sooooo good straight from the oven?? MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 6, 2007 by loisk 
This was great. MORE

 
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