Moroccan Salmon

Warm spices make this Moroccan salmon dish a delicious meal. Quick, easy and full of flavour, this low carb dish is great served with a side of cauliflower couscous.

The nicest thing for me is the smell in the kitchen of the cooked spices.  No fish scents either which is always a bonus for me!

How to make keto Moroccan Salmon

I have used this spice combination for chicken, so thought I would use them with salmon too.  The salmon is smothered with spicy onions and tomatoes and baked. 

The spice mix is a simple combination of:

• Cumin
• Turmeric (for a golden yellow colour too)
• Cinnamon
• Ginger
• Coriander
• Paprika
• Cayenne
• All Spice
• Salt & Pepper

Recipe Tips

This salmon dish can be reheated. Cover the dish with foil and reheat in the oven at 320F degrees for 15 minutes.

I used skinless salmon fillets but if you want salmon with the skin on, flash fry the fillets skin down for extra crispiness.

Serve with low carb pita bread to dip into the spicy sauce.

More low carb salmon recipes to try

Salmon is a great low carb food. Have you tried any of these other recipes yet?

Salmon Patties

Blackened Salmon (A VERY popular recipe!)

Salmon Curry Skillet

Greek Salmon

Salmon Nicoise Salad

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This recipe was originally posted on 15 June, 2013. I've tweaked the recipe and taken better photos.

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Moroccan Salmon

Salmon fillets cooked in warm spices for an easy low carb dinner recipe.

Course Main Course

Cuisine Moroccan

Keyword easy salmon recipe

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 4 servings

Calories 451kcal

Author Angela Coleby

Ingredients

• 4 salmon fillets
• ½ cup butter melted

Spice Mix

• 1 teaspoon cumin
• ½ teaspoon cinnamon
• 1 teaspoon salt
• 1 teaspoon paprika
• 1 teaspoon coriander ground
• 1 teaspoon turmeric ground
• ½ teaspoon black pepper
• ¼ teaspoon cayenne pepper
• 1 teaspoon ginger ground
• ¼ teaspoon all spice

US Customary - Metric

Instructions

• Mix the spices in a small bowl.
• Brush the salmon fillets on each side with butter and sprinkle the spice mixture on each side of the fillet.
• Cook the salmon, butter side down, in large pan for 2-5 minutes on a high heat until it is blackened. Turn and cook the other side for 2-5 minutes the salmon is cooked through.
• Serve with cauliflower couscous/rice or a salad.

Notes

Makes 4 servings at one fillet each with 1g net carbs per serving.

How do we calculate the nutrition info?

These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.

Nutrition

Serving: 1serving | Calories: 451kcal | Carbohydrates: 2g | Protein: 34g | Fat: 34g | Fiber: 1g

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