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Moroccan Spiced Salmon

Prep Time:20 Minutes
Cook Time:10 Minutes

Nutritional Information

Moroccan Salmon is perfect for cool weather grilling.


  • 2 oranges, preferably seedless
  • 1/2 cup torn basil leaves
  • 1/2 small red onion, slivered
  • 10 large oil-cured black olives, pitted
  • 6 tablespoons extra-virgin olive oil
  • 1 teaspoon chile powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1 1/2 teaspoons salt
  • 16 ounces salmon, without skin


  • 1. To make the Moroccan spiced salmon fillets, lop the top and bottom of the oranges with a sharp knife so the oranges stand upright on a cutting board. Trim the rind and the white pith from them. Turn the oranges on their sides and slice them very thinly. Arrange the oranges on 4 plates. Top with the basil and onion and scatter the olives around. Place the greens on top. Drizzle each salad with a little oil. Set aside to allow the flavors to meld.
  • 2. . In a small bowl, mix together the chile powder, cumin, cinnamon, and salt. Rub the mixture onto 1 side of each salmon fillet.
  • 3. Pre heat Egg to 350ºF with plate setter for indirect heat. Place salmon on stainless steel grill and cook until desired doneness is achieved.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828