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Moroccan Spiced Salmon

By: Chef Rachel Albert

For dinner tonight, make this spicy and wonderful Moroccan-Spiced Salmon recipe from Chef Rachel Albert. She says, "Berkeley chef Bruce Sherrod devised the spice rub that makes these crispy coated salmon fillets so delicious. You can prepare the spice rub and the barbecue sauce several days ahead. The sauce also freezes well. Round out the meal with whole grain bread, brown rice, qunioa, or herb-roasted potatoes, and a green salad, sautéed kale or collard greens, or steamed broccoli with cauliflower. Add a creamy carrot soup, beet salad, or steamed corn on the cob if you like."


For this recipe, you will need to use Chef Rachel Albert's recipe for Moroccan Barbecue Spice Mix and Moroccan Barbecue Sauce

This recipe is from The Garden of Eating: A Produce-Dominated Diet & Cookbook (Planetary Press, 2004) by Rachel Albert


Rachel Albert has been a natural foods chef, cooking instructor, and freelance food and health writer for more than 20 years. She has led more than 1000 cooking classes in 5 states and 250+ articles published in national and regional publications.

She is the author of The Ice Dream Cookbook: Dairy-Free Ice Cream Alternatives with Gluten-Free Cookies, Compotes & Sauces (Planetary Press, 2008) and co-author of the award-winning book, The Garden of Eating: A Produce-Dominated Diet & Cookbook (Planetary Press, 2004)

Rachel leads group and private classes, cooking parties, kitchen coaching sessions, and healthy shopping tours in the Phoenix metropolitan area and runs the gluten-free blog

Preparation Time15 min

Cooking Time10 min


  • 6 (6-ounce) or 9 (4 ounce) center-cut salmon fillets, each 1-inch thick (about 2 1/4 pounds)
  • 1/2 teaspoon ground black pepper, or to taste
  • 1/4 teaspoon unrefined sea salt, finely ground
  • 2 tablespoons unrefined coconut oil, ghee or clarified butter
  • 1 recipe Moroccan Barbecue Spice Mix [SEE BELOW]
  • 1 recipe Moroccan Barbecue Sauce, optional [SEE BELOW]


  1. Preheat oven to 400˚ F. Rinse fish, pat dry with unbleached paper towel and rest on a platter.
  2. Heat 1 tablespoon of oil in each of two (10-inch) ovenproof cast-iron or heavy-bottom stainless steel skillets (or use 2 tablespoons of oil in one 12-to 13-inch chef pan) over medium-high heat.
  3. Meanwhile, season salmon with pepper, and sea salt. Sprinkle fish with half the spice mix, turning to coat all sides. Add more as needed to coat and press firmly so an even layer adheres.
  4. When oil is hot, add 3 salmon fillets, skin side up, to each medium skillet or all 6 pieces to 1 large skillet. Sauté for 2 minutes, then turn skin side down. Brown the second side for 2 minutes, then quickly transfer skillet(s) to preheated oven.
  5. Roast for 10 to 12 minutes or until skin becomes crisp and you can easily pierce the fish with a thin-bladed knife. Remove skillets(s) with thick oven mitts (don’t touch those handles!). Serve with Moroccan Barbecue Sauce. Refrigerate leftovers and use within 2 days.

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