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Chilled Moroccan-Spiced Roasted Salmon

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PREP TIME
15 min
COOKING TIME
12 min
TOTAL TIME
72 min
SERVINGS
6 servings
Lunch Dinner Moroccan
Chilled Moroccan-Spiced Roasted Salmon
Ingredients
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon mustard powder
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon ground allspice
  • 2 teaspoons white sugar
  • 2 pounds (1-inch thick) boneless, skin-on center-cut salmon fillets
  • 1 tablespoon fresh lime juice
Instructions
1
To prepare the spice blend, gather all the ingredients in a small bowl and mix them together until well combined; reserve for later use.
2
Prepare the baking sheet by lining it with aluminum foil and spraying it lightly with a non-stick cooking spray to prevent sticking. Rinse the salmon under cold running water and gently pat it dry with paper towels.
3
Sprinkle a thin layer of the spice blend evenly over the salmon's skin side, followed by placing it skin-side down on the prepared baking sheet. Then, sprinkle the remaining spice blend over the top of the salmon, ensuring an even distribution.
4
Allow the salmon to sit at room temperature for 30-40 minutes before proceeding with the recipe.
5
Heat your oven to a high temperature of 425 degrees F (220 degrees C).
6
Sprinkle the salmon with a squeeze of fresh lime juice before placing it in the oven to roast for 12 minutes. Remove from the oven and let it rest at room temperature for 15 minutes, allowing it to continue cooking slightly. After this resting period, wrap the salmon tightly in foil and refrigerate for at least 2 hours before serving.