+
0 (0)

Categories: Fish and Shellfish, Grilled, Mains, Quick and Easy

Grilled Salmon With Moroccan Spice Rub

Grilled Salmon With Moroccan Spice Rub
Kirk McKoy / Los Angeles Times

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 ... Read more

Total time: 30 minutes | Serves 4
  • Vegetable oil
  • 1 tablespoon whole cumin seeds
  • 2 teaspoons whole coriander seeds
  • 1 (3-inch) cinnamon stick
  • 3/4 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 4 (6-ounce) salmon filets with skin
  • 4 teaspoons olive oil

Step 1Oil a grill rack or grill pan. Heat the grill to medium-high or the pan over medium-high heat.

Step 2Meanwhile, 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.

Step 3Pat 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.

Step 4Grill 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.

Each serving:
326 calories; 528 mg sodium; 85 mg cholesterol; 22 grams fat; 4 grams saturated fat; 1 gram carbohydrates; 30 grams protein; 0.56 gram fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Fish and Shellfish
Warm oysters in their shells with leeks and Champagne butter
Braised sea bass with black olive vinaigrette
Ahi tuna and avocado salad on split baguette
Crisp-fried soft-shell crabs