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Moroccan Spiced Salmon with Sriracha Yogurt Sauce

Ingredients

For the Salmon

  • 1 teaspoon paprika
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon sea salt
  • 2 teaspoons olive oil
  • 4 (4-oz) wild salmon fillets, skin on

For the Sauce

  • 1/2 cup plain or honey Greek yogurt (obviously the honey kind will make your sauce sweeter, so keep that in mind)
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon sriracha, or to taste (you can sub any hot sauce that you like)
  • 2 to 3 cloves garlic, smashed and minced
  • 1 1/2 teaspoons ground coriander
  • 1 1/2 teaspoons ground cumin
  • Kosher salt and freshly ground pepper to taste

Instructions

  1. In a small bowl, combine paprika, ginger, cinnamon, cardamom, black pepper, and sea salt. Rub the mixture evenly on the tops of the salmon fillets, gently pressing mixture in to make sure it sticks. I usually have a little extra that I rub onto the bottom side too.
  2. Heat a grill pan or skillet on medium-high heat and add olive oil. When oil begins to shimmer, add salmon, skin side up, and cook for 2 minutes. Turn and cook skin side down, until salmon is opaque throughout, about another 5 minutes. You can gently remove skin by using a spatula if you want..I never thought I'd say this but I like to leave it on.

For the Sauce:

  1. Combine all sauce ingredients in a small bowl. Serve over salmon.

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