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Moroccan Spiced Sockeye Salmon

Moroccan Spiced Sockeye Salmon
Recipe Date:
July 1, 2017
Serving Size:
Cook Time:
Imperial (US)
Slow cooked Moroccan spiced sockeye salmon with saffron almond rice and harissa vinaigrette.
  • 1 Roasted red pepper, deseeded
  • 1 tsp Caraway seeds, toasted
  • 1 tbsp Smoked paprika
  • 1 Garlic clove
  • 1 tsp Cayenne
  • 1 cup Extra virgin olive oil
  • 1/2 cup Sherry vinegar
  • 6 4oz portions of Sockeye Salmon
  • 1 pinch of white sugar
  • 1 pinch of sea salt
  • 1 Ras el Hanout Salmon Rub (pictured)
  • 1 Cilantro, garnish
  • 2 cups water
  • 1 pinch of saffron
  • 1/2 cup Onion, chopped
  • 2 tbsps Extra virgin olive oil
  • 1 cup Long grain rice
  • 1/2 cup Sliced toasted almonds

Harissa vinaigrette

1                            roasted red pepper - deseeded

1 tsp                      caraway seeds – toasted

1 tbsp                    smoked paprika

1 clove                   garlic

1 tsp                      cayenne

1 cup                     extra virgin olive oil

½ cup                    sherry vinegar

Kosher salt to taste.

  • Puree all ingredients together and reserve.


6 x 4oz portions of sockeye salmon.

White sugar and sea salt – a little pinch of each to sprinkle on the salmon.

Ras el hanout salmon rub – enough to dust on 6 salmon portions.

  • Place the salmon on a large plate and sprinkle a big pinch each of salt and sugar liberally on each portion.
  • Let sit at room temperature for about an hour.
  • Preheat oven to 215 degrees F.
  • Cook the rice (see below).
  • Once rice is resting off the heat, cook the salmon.
  • Pat the salmon dry and place on a parchment lined baking tray.
  • Sprinkle Ras Al Hanout spice rub liberally over the salmon and place in oven for 10-15 minutes until little white bits of protein appear on the sides. Remove immediately.
  • Place the rice on 6 plates, drizzle vinaigrette around and place salmon on rice. Garnish with cilantro

Saffron Almond Rice

2 cups                   water

Pinch of saffron

½ cup                    chopped onion

2 tbsp                    extra virgin olive oil

1 cup                     long grain rice

½ cup                    sliced toasted almonds

Kosher salt and fresh ground black pepper

  • Bring water to a simmer in a small pot and crumble saffron in. Remove from heat and reserve.
  • In another pot, sweat the onion in olive oil until golden.
  • Add rice to the onion pot and toast until lightly golden.
  • Add saffron water and almonds, simmer on low until liquid has evaporated (about 18 minutes), cover with a lid and let sit while you cook the salmon. Fluff with a fork before serving.