Moroccan Spiced Salmon with Yogurt Sauce

Heat up that barbeque, grab a cold one, and watch some salmon sizzle on the grill. One of the best summer meals is some grilled salmon with some vegetables, rice, or another side dish. These yummy Moroccan spices add flavor and character that will make your taste buds tingle. Top it off with the creamy yogurt sauce to dazzle your senses. This is one tasty recipe. Add fresh salmon to your shopping list this week and make for your family or just for yourself. Happy cooking!

Recipe found here:

Moroccan Spiced Salmon with Yogurt Sauce 
By: Robin Asbell
Total time: 40 minutes
Serves: 4
Morocco is known for its amazing spice blends, all layered in with sweet, sour, and hot flavors. This rub is also great on lamb, chicken, kebabs, cooked rice, or a leftover baked potato, reheated in the microwave.



  • 1/2 teaspoon salt
  • 1 teaspoon brown sugar
  • 1/4 teaspoon turmeric
  • 1 tablespoon coriander seed
  • 1 tablespoon cumin seed
  • 1 tablespoon caraway seed
  • 1 teaspoon red pepper flakes
  • 2 tablespoons black peppercorns

Salmon and Sauce

  • 1 1/2 pounds salmon
  • Olive oil spray
  • 2 cups Greek yogurt
  • 1 tablespoon olive oil
  • 1 small cucumber, peeled seeded and chopped
  • 1/2 cup fresh parsley, minced
  • 1/2 teaspoon salt


  1. Preheat oven to 400°F.
  2. Grind the salt, sugar and spices coarsely and coat the fish, reserving any spice mixture for a later use. Chill the fish until the oven is heated. Put the fish in a casserole pan and spritz olive oil over it all. Bake for 15 minutes for wild caught, 20 for farmed.
  3. For the sauce, stir together the yogurt, olive oil, cucumber, parsley and salt.

Serving Suggestion

Serve with a side of couscous and a tomato and lettuce salad.

Nutritional Information

Calories: 642, Fat: 37 g, Cholesterol: 97 mg, Sodium: 754 mg, Carbohydrate: 18 g, Dietary Fiber: 3 g, Protein: 60 g

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