Moroccan Spiced Salmon with Lemon Yogurt Sauce
Pan-seared salmon coated in warm Moroccan spices and topped with a bright lemony yogurt sauce.
Equipment
- Mixing Bowl
- Small Bowl
- 12-inch nonstick skillet
- Measuring Spoons
- Whisk
- Spatula or tongs
Ingredients
- 4 6 oz skinless salmon fillets
- 1 1/4 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp paprika ground
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp turmeric ground
- 1/4 tsp ground nutmeg
- 1/8 tsp cayenne pepper
- 1 Tbsp olive oil
- salt and freshly ground black pepper to taste
- 1/2 cup fat-free plain Greek yogurt
- 2 Tbsp heavy cream or whipping cream
- 1/4 tsp lemon zest
- 2 tsp fresh lemon juice
- 1 tsp minced fresh garlic
- 1 Tbsp finely minced fresh cilantro plus more for serving
Instructions
- Take the salmon out of the refrigerator and let it sit at room temperature for 10 minutes.
- In a mixing bowl, whisk together ground coriander, cumin, paprika, cinnamon, ground ginger, turmeric, ground nutmeg, and cayenne until evenly combined.
- Season both sides of each salmon fillet with salt and freshly ground black pepper.
- Sprinkle the spice mixture over both sides of the salmon and gently rub it in so the fillets are evenly coated.
- Heat 1 tablespoon olive oil in a 12-inch nonstick skillet over medium-high heat until shimmering.
- Add the salmon fillets to the skillet and cook about 3 to 4 minutes per side, until the fish is opaque and flakes easily with a fork.
- While the salmon cooks, in a small bowl whisk together the Greek yogurt, heavy cream, lemon zest, lemon juice, minced garlic, and 1 tablespoon minced cilantro; season lightly with salt and pepper.
- Plate the cooked salmon, spoon the lemon yogurt sauce over each fillet, and garnish with additional cilantro.
Notes
- Letting the salmon sit at room temperature helps it cook evenly.
- Warm the sauce briefly if you prefer it slightly warm to avoid a cold contrast with hot fish.
- Adjust cayenne to taste for more or less heat.