Moroccan Grilled Salmon
Cook’s Illustrated… is there anything they don’t know?! This recipe is from The Best Recipe: Grilling and Barbecue
Marinade Ingredients:
Makes enough for about 1.5 lbs. of salmon fillets
2 tablespoons olive oil
2 tablespoons grated fresh ginger or 1 1/2 teaspoons dried
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 1/2 teaspoons salt
1/4 teaspoon cayenne pepper
Directions:
1. Mix the oil, ginger, cumin, coriander, salt, and cayenne together in a small bowl. The marinade makes a paste with the consistency of very thick salad dressing. It forms a crust during grilling that’s crispy and flavorful.
2. Rub the marinade over the salmon, then cover and refrigerate 30 minutes.
3. Preheat gas grill on high with lid closed for about 10 minutes, then place salmon skin-side down, close the lid and wait 4 minutes. Raise the grill lid… the skin should be a little blackened and starting to separate a bit from the pink flesh. Take a deep breath, gather your confidence, and flip! the fillet. Breath a sigh of relief, close the lid, and wait another 3-5 minutes, depending on how well-done you like your salmon. (Wary of the flip? You can cut a large fillet into individual servings before grilling, but where’s the adventure in that?!)
4. Remove from the grill and eat like a cave person.
Photographic evidence: Halfway done. That’s the skin-side, right after I flipped ‘em like Julia Child.
Ready to eat.
This is delicious with Moroccan Orange Salad and/or avocado-mango salsa (1 mango + 1 avocado + 1/4 red onion + cilantro & lime juice to taste).
I’m excited to once again join the punk rock foodies on Fight Back Friday at Food Renegade.
Tags: dino-chow, moroccan, paleo, salmon
18 Responses to “Moroccan Grilled Salmon”
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I can attest to the amazingness of this recipe. I've honestly never had salmon so good. The crust from the seasoning really made it sing. Mel's like a wizard in the kitchen.
Sweet talker! Thanks, Blake.
All credit must go to Cook's Illustrated and my reading comprehension skills. No cooking wizardry involved. ANYONE can make this. Really, people. YOU can make this. Easy-peasy.
This was amazing! Can't wait to make it again for friends.
Hey, Suzanne! I'm glad you liked it!
I'm thinking about trying to make salmon salad with leftovers today… homemade mayo, salmon, a squeeze of lemon, and a bed of field greens. I'll let you know how it turns out.
I wish I could eat fish. I have tried and tried and just can't get my head around it.
very sad,
steph h
Use the marinade on skinless, boneless chicken thighs. Grill 4-5 minutes per side on high heat with the lid closed. Eat with orange salad. Enjoy!
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[...] It’s that good. No changes, a direct lift from Mel’s awesome Moroccan Salmon recipe at The Clothes Make the Girl website. Here it [...]
Confession – As much as I love to cook, I’m probably the least competent at cooking my favorite food – fish. That is, until I tried this recipe. I had one of those “Damn this is good!” out loud moments. I liked the marinade so much that I made more and rubbed it all over the veggies I was grilling too. Thank you thank you thank you Melicious! This recipe will be on heavy rotation for sure!
Note: With your addition of paprika in the cookbook version, I personally would cut down on the salt a little, but that’s just me
Right on! Glad to hear that you had fish-cooking success — and yeah, that marinade is pretty awesome. Moroccan spices are just so flexible and friendly.
this sounds really yumm…i cook a lot of pakitani food and this seems like something my family would really enjoy … do you have any ideas for bbq-ing white fish?
Made this last night on charcoal grill. Turned out perfect – crispy and yummy. The salmon marinated while the coals got hot. Thanks for sharing. I, too, am I Cook’s Illustrated fan and have several of their books & old mags. I should re-read.
Ahhh! I made this tonight for a crowd and it was amazing. Everyone, but everyone, was begging to know where I found the recipe.
Hooray! Glad you enjoyed it!
This sounds (and looks) like a yummy recipe. I wonder… Do you think this recipe could be successful with another alternative cooking method? Broiling? Baking? Cuz I don’t have a grill
Sure! Broil 5-7 minutes
Or bake at 450 for 10-15 minutes.
Used your cookbook recipe, which I think only differs with coconut oil, and broiled the salmon and served it with the orange salad. Excellent!! Your recipes never disappoint!! Thanks for another great dinner!!
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Just made this in the oven, 350 for 15 minutes, and it was fabulous! My new favorite salmon recipe–looking forward to trying the rub on chicken!
[...] Moroccan Grilled Salmon, from The Clothes Make the Girl [...]
Is this a spicy dish? I am sensitive to too much heat, but the reviews sound so good I’d like to try this!
It’s not hot, but if you’re sensitive, you might just skip the cayenne pepper. It will still taste great with just the other spices.