Recipe by 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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
(1-inch thick) boneless, skin-on center-cut salmon fillets
fresh lime juice
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.
I followed the directions exactly and was disappointed that the salmon was not nearly as spicy as I expected. This is not a "real" Middle Eastern dish. In my opinion there is too much cumin and nutmeg and not enough cayenne pepper or paprika.
I love Easy, especially when it's delicious! Not a lot of clean up either.
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.
This is amazing.. Had it hot out of the oven and I had forgotton to add the lime juice.. still GREAT. Very important as the author said to take it out while not fully cooked and let it sit for 5 mins or so.
I was looking for something different from the usual chix wings, dips, etc. to serve at a small football party this past Sunday and found this easy and absolutely delicious recipe - I highly recommend it! Everyone raved about it! I also made this for dinner and served hot from the oven (prepared it with skin off) and MY GOODNESS! It was SPECTACULAR. I agree with a previous reviewer: Why serve this cold when it's so delish straight from the oven!
this recipe is really easy and quick, especially considering how incredible the result is. My guests ate the whole thing, "fighting" for the last bite. Easy to prepare, easy to serve, a real 5-star recipe!!
excellent. I prepared a whole fillet of salmon, using the entire amounts listed and following instructions to the letter. Our guests really enjoyed it. The recipe contributor is quite right in that the heavy load of spices is lost when served cold. It was part of a cold buffet dinner. I've been requested to provide the recipe to a number of people. I will make this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Cold Roasted Moroccan Spiced Salmon
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 88
Get cute n’ creepy recipes to feed all your little monsters.
It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.
All the game-day eats you need to crush the tailgate competition.
See how to make a moist salmon fillet baked in parchment paper.
Watch Chef John make a simple and delicious broiled herb-crusted salmon.
Watch Chef John prepare a super-easy salmon dish.