Moroccan Salmon With Pistachio Gremolata

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This easy roast lets warm spices shine without any fuss. Just coat the salmon, slide it into a hot oven, and let the flavors meld while you prep a quick side or pour a glass of wine. This salmon is also delicious cold, either flaked or in a grain bowl!

Would you like to round out the meal? My I talian White Bean Salad brings a bright mustard vinaigrette and fresh herbs, while the Chickpea Orzo Sala d adds a pop of pomegranate‑tahini flavor. For a warm side, serve Roasted Cauliflower With Tahini Sauce, or keep it light with a bowl of Zesty Quinoa Salad.

You will need the following ingredients to make this Moroccan salmon recipe):

Ingredient Notes

• Spice blend - (Cumin + paprika + coriander + cinnamon & turmeric) This is actually a substitute blend for Ras El Hanout, a North African spice blend. Ras El Hanout can be difficult to find in most grocery stores so I opted for a combination of spices that mimics the blend. If you have Ras El Hanout on hand, use 2 teaspoons in place of these spices.
• Pistachio‑mint gremolata - This gremolata originates in Italy but I used it to give the salmon a bright, citrusy, herby finish. If you choose to not use the gremolata, I would roast cherry tomatoes, bell peppers, and onions alongside the fish. This topping would also be delicious over the Halibut With Artichokes or the Brown Sugar Salmon.

See the recipe card for quantities.

• Spicy - If you like your fish spicy, add 2 teaspoons of harissa paste into the spice blend.
• Herb topping variations - You can swap out the pistachios for walnuts or almonds and the mint for cilantro if you would like to change up the gremolata.
• Fish - Swap out the salmon for halibut or trout. Both of these types of fish will hold up well to the spices.

How To Make Moroccan Salmon: Step-By-Step

Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:

Step 1: Preheat the oven to 350 degrees. Prepare the spice mixture by combining the salmon ingredients in a small bowl.

Step 2: Pat the salmon dry and place on a sheet pan or casserole dish. Rub the salmon all over, including the sides, with the spice mixture. Place in the oven and roast for 12-15 minutes.

Step 3: While the salmon is roasting, combine the pistachio-mint topping in a small bowl.

Step 4: When the salmon is finished, remove to a plate and top with the pistachio topping.

• Toast pistachios in a dry skillet over medium heat and shake the pan frequently—watch closely so they don’t burn.
• Finely chop the herbs for the gremolata so they blend into every bite without overpowering the fish.

Pat the salmon dry before applying the rub so the spice paste sticks and you get a crisp surface. Let the rub rest on the fish for at least 10 minutes at room temperature to let the flavors bloom.

Yes. Thaw the salmon thoroughly in the refrigerator. Make sure to pat the salmon dry so the spice rub sticks.

Yes! Mix the spices together. Store in an airtight container in the refrigerator for up to two days. Add the garlic just before using the spices on the fish.

I use a Staub casserole dish, which is virtually non-stick. However, you can use parchment paper under the salmon or spray your pan with a non-stick spray before cooking.

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