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North African salmon, finished

North African Salmon

An easy paleo salmon recipe flavored with Maghrebi spices.
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Prep Time 35 minutes
Cook Time 8 minutes
Total Time 43 minutes
Course Main Course
Cuisine North African
Servings 6 people
Calories 412 kcal

Equipment

  • 1 Grill Gas, charcoal, or wood (depending on your experience level)

Ingredients
  

  • 2-3 lbs. Salmon (skin on)
  • 1 Tbsp Cumin (14g)
  • 1 Tbsp Coriander (14g)
  • 1 Tbsp Dried Ginger (14g)
  • 1 Tbsp Salt (14g)
  • 1 tsp Paprika (5g)
  • 0.5 tsp Cayenne Pepper (2.5g)
  • 2 Tbsp Coconut Oil (30mL) (optional)
  • 2 Tbsp Orange Juice (30mL)
  • Orange slices for garnish (optional)

Instructions
 

  • Mix dry spices together in a bowl.
  • Add melted oil (optional) and orange juice until you get a paste-like consistency similar to thick salad dressing.
  • Optional: Cut salmon filets into 3” (8cm) wide slices to make flipping easier.
  • Place salmon skin-side down and brush marinade paste over salmon meat.  Place in fridge and marinate for 30 minutes.
  • Grill Method: Preheat grill with the lid closed for 10 minutes.  We’re shooting for 375°F – 400°F (or 190° – 204°C). 
  • Coat grill with oil to prevent sticking.  I recommend a non-flammable grilling spray, or use some tongs to coat the grates with a paper towel soaked in oil.
  • Place salmon skin-side down on the grill.  Cook for 3 – 4 minutes with the lid closed.
  • Open lid and flip salmon.  This is the part where the flavorful crust will develop.  Cook for 3 – 4 minutes.
  • Remove from grill and serve with your choice of sides. (Optional): You can also garnish the salmon with orange slices for presentation.
Keyword salmon, seafood