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Moroccan Spiced Salmon w/Harissa Vinaigrette


Salmon seasoned with morrocan spices served over cous cous with a harissa vinaigrette

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  • Harissa Vinaigrette:
  • Salmon
  • 1 teaspoon ground fennel seeds
  • 1/2 tablespoon ground cumin
  • 1 tablespoon garlic powder
  • 1 tablespoon curry powder
  • 1 teaspoon garam masala
  • 2 teaspoons ground red pepper
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon cinnamon
  • salt and pepper to taste
  • 1 tablespoon vegetable oil
  • 4 salmon filets
  • cilantro, shredded
  • mint, shredded
  • 2 tablespoons smoked paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon ground red pepper
  • 2 tablespoons olive oil
  • 1 tablespoon sherry vinaigrette
  • 3/4 cup roasted red peppers, roughly chopped
  • 4 garlic cloves
  • salt and pepper to taste


Preparation time 10mins
Cooking time 25mins
Adapted from


Step 1

For the salmon, mix everything together in a resealable plastic bag. Marinate 30 minutes to an hour in the refrigerator. **If you want to eat fast, skip the marinating.**

For the harissa vinaigrette, place all ingredients in a blender and blend thoroughly.

Heat a skillet on medium heat. When the skillet is hot, add salmon filets and cook approximately 3-4 minutes per side, depending on thickness.

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