- One 1-2 pound sockeye salmon fillet, pin bones removed
- ¼ cup olive oil
- 2-4 tablespoons Moroccan Spice Mixture
- 2 garlic cloves, grated
- ¼ cup finely chopped cilantro Juice of
- ½ lemon Salt and ground black pepper to taste Moroccan Spice Mixture - makes ⅓ cup ¼ cup smoked paprika
- 1 tablespoon cumin
- ¼ teaspoon cinnamon
- ¼ teaspoon ground cloves
- 1 teaspoon ground ginger
- ½ teaspoon ground coriander
- ½ teaspoon ground pepper
Makes 4-6 servings
DIRECTIONS Sockeye salmon: Cut salmon into 1½-inch portions or leave fillet whole. In a mixing bowl, combine olive oil, spice mixture, garlic, cilantro, lemon juice, salt and pepper. Coat salmon evenly with spice mixture and marinate 20-60 minutes.
Grilling instructions: Prepare a charcoal or gas grill. Grill salmon over medium-hot heat, flesh-side down for 3-5 minutes or until browned, then flip and cook another 3-5 minutes.
Baking instructions: Heat the oven to 375 F. Place salmon in a shallow baking dish and bake uncovered for 15 minutes. Salmon is done when the flesh flakes easily with a fork and is uniform in color. If checking with an instant-read thermometer, it should reach 145 F at the thickest part.
Recipe by Kai Raymond, F/V Aventura
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