*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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.
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 thick I cook it for a minute or two more than it says and the result is a salmon that almost MELTS in the mouth. I've had it hot cold and room temperature. My favorite is room temp. Great do-ahead recipe for guests.
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.
Review this recipe
Success!Thanks for adding your feedback.
Congrats! You saved Cold Roasted Moroccan Spiced Salmon to your Favorites