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Grilled Salmon With Moroccan Spice Rub

Time30 minutes
YieldsServes 4
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No time for a marinade? A spice rub is an easy way to add flavor to grilled meat or fish--without the wait.

While the grill heats, toast a mixture of spices in a dry skillet until fragrant, then grind them into a fine powder using a spice or coffee grinder. Just make sure it’s not the one that grinds your coffee beans. Using your fingers, rub the surface of the fish with the ground mixture. This spice rub features cumin, coriander and cinnamon--three spices commonly found in Moroccan cuisine.

To round out the meal, add a cucumber salad with minted vinaigrette, and serve fresh fruit for dessert.

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1

Oil a grill rack or grill pan. Heat the grill to medium-high or the pan over medium-high heat.

2

Meanwhile, place the cumin, coriander and cinnamon in a small skillet. Toast over medium heat until fragrant, shaking the skillet often, about 2 minutes. Remove the spices from the heat and let cool 1 minute. Transfer them to a spice grinder and pulverize. Place the mixture in a small bowl; mix in the salt and cayenne pepper.

3

Pat 1 teaspoon of the spice mixture on the flesh side of each filet, rubbing so it adheres, and rub each filet with 1 teaspoon of olive oil. You will have about 1 1/2 tablespoons of the spice mixture left over. Store it in a tightly closed jar.

4

Grill the salmon, flesh side down, for 6 minutes. Turn the filets over and grill just until cooked through, 5 to 8 minutes, depending on the thickness. Serve immediately.