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Moroccan Grilled Salmon

salmon1Usually I find a recipe I like. Make it. See how it could be improved such as made more Paleo, be tastier, healthier, easier, etc., often making it a dozen or so times before posting. But this week I found one that is perfect as is! I made it Saturday. And Sunday. 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 is:

  • Ingredients
  • 1.5 to 2 pounds salmon filets with skin
  • 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
  • 3/4 teaspoons salt
  • 1/4 teaspoon cayenne pepper

Mix the oil, ginger, cumin, coriander, salt, and cayenne together in a small bowl and rub the marinade over the salmon. Cover and refrigerate for about a half hour. Preheat gas grill on high with lid closed for about 10 minutes, then place salmon skin-side down onto a cooking-spray greased grill. Close the lid and wait 4 minutes. Raise the grill lid and take a look. The skin should be a little blackened and starting to separate a bit from the pink flesh. Cross your fingers and flip the fillet(s). If all went well, do a happy dance and close the lid. Wait another 3-5 minutes, depending on how well-done you like your salmon, and enjoy! I followed Mel’s advice and served this with avocado mango salsa (1 mango, 1 avocado, 1/4 red onion, cilantro & lime juice to taste) and had a feast awesome enough to want to repeat it a second night in a row! (Bonus: salmon on sale at Safeway this week.)

One Response to “Moroccan Grilled Salmon”

  1. WOOT! Thanks so much for the shout out to my blog and the recipe. Really glad you liked it!

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