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Cold Roasted Moroccan Spiced Salmon

Rated as 4.37 out of 5 Stars

"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."
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1 h 12 m servings 225
Original recipe yields 6 servings


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  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.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 225 calories; 9.8 2.2 30.2 84 261 Full nutrition

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Read all reviews 57
  1. 70 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 ...

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Least positive

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...

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 ...

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...

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 rec...

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-s...

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...

This has become my favorite way of preparing salmon. I skip the lime (since I almost never have limes on hand), and the high-temp cooking method works wonders on the texture. If my filets are th...

Excellent flavor and great dish to prepare ahead of time. Took it to a New Year's Eve party and it was a hit.