Pan Seared Moroccan Salmon

Total Time
20mins
Prep
10 mins
Cook
10 mins

Adapted from Healthy Women's magazine, this dish has plenty of flavor!

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Ingredients

Nutrition

Directions

  1. In a medium bowl, combine all ingredients except the salmon. Stir to make a paste.
  2. Rub the paste to evenly cover the salmon fillets. Place on a plate, cover with plastic wrap, and refrigerate for 5 minutes up to 2 hours.
  3. Preheat a 10" nonstick pan over medium high heat. Spray with oil and add salmon. Cook 2 minutes per side, then lower heat to medium. Continue cooking until inside is no longer translucent, about 3 minutes per side. Enjoy!
Most Helpful

5 5

The best salmon recipe on Zaar. I make it over and over again. Sometimes I double the marinade since that is the best part and add a bit of water at the end to have some gravy.

5 5

Awesome recipe!!! I was looking for a pan-seared recipe for salmon and this is wonderful! I did add about 1/2 tsp of tumeric to the marinade, but other than that, it was as listed. I seared it in my stainless steel pan with just a spray of canola oil. I had no problem with sticking. Served this with some jasmine rice and beets (at my dd's request). Pam

5 5

This was a great flavor combination with the fish. A bit spicy, but not enough to blow your head off, and very easy to mix up. I left the skin on, put the marinade on the flesh side, and let it sit for about 1/2 hour. Then I grilled it skin side down. A wonderful meal, made for ZWT9