Tender, Flaky Salmon with Fragrant Ras el Hanout
Moroccan-spiced Salmon is one of those impossibly easy, yet unbelievably flavorful recipes that gets its flavor from a single spice blend: Ras el hanout.
Rub fresh salmon filets with olive oil, Ras el hanout, and a little bit of fresh lemon juice, then bake until tender and flaky. My favorite way to serve this is nestled atop fluffy couscous that’s loaded with almonds, raisins, and cilantro. It’s a burst of flavor in every bite!
What is Ras el hanout? Ras el hanout, meaning “head of the shop” in Arabic, is a vibrant Moroccan spice blend containing dozens of warming, earthy flavors like cardamom, cumin, and cinnamon. It’s a perfect complement for rich, buttery salmon!
Be sure to check out more of our easy seafood recipes, including some of our most loved salmon recipes. I’m currently loving these 20-Minute Tandoori Salmon Rice Bowls, Oven Baked Salmon with Herbed Rice, and this Creamy Salmon Curry (because truly you can’t beat a salmon rice bowl!).
Ingredient Notes
- Salmon: This is seasoned simply with olive oil, Kosher salt, Ras el hanout, and lemon juice.
- Couscous: For this recipe, we’re using Moroccan couscous, which is a smaller grain compared to Israeli couscous (or pearl couscous).
- For the couscous salad, you’ll need: shallots, garlic, chicken broth, sliced almonds, fresh cilantro, and raisins or dried cranberries.
Note: Ras el hanout is not spicy. It’s got a warm, nutty, earthy taste with very little heat. If you want spice, consider adding harissa paste to the salmon marinade. Moroccan spice blend or curry powder can be substituted if necessary, though the flavor will of course be different.
For more easy homemade Moroccan dishes, try braised chicken thighs with olives and lemons, salmon in spicy tomato sauce, or this melt-in-your-mouth braised Moroccan lamb curry next!
Fresh herbs: Don’t have cilantro? Fresh parsley or mint can be substituted.
Step-by-Step Instructions
- Prepare the Moroccan Salmon:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a small bowl, mix together olive oil, lemon juice, ras el hanout, and Kosher salt.
- Place the salmon fillets on the prepared baking sheet, then brush with the oil and spice mixture, ensuring they are evenly covered.
- Bake for 12-15 minutes, or until the salmon easily flakes with a fork.
- Make the Couscous:
- Heat oil in a saucepan, then add shallot. Cook for 2-3 minutes, until softened, then add garlic.
- Stir in the couscous, chicken broth or vegetable broth, then stir and cover the saucepan with a lid. Remove from the heat, then let sit for 5-7 minutes.
- Fluff the couscous with a fork, then mix in the lemon zest, lemon juice, sliced almonds, chopped cilantro, and dried fruit. Season with salt and pepper to taste, adding olive oil as needed to moisten.
When ready, simply serve the salmon over a bed of couscous. The spices form a crust on the salmon, locking in moisture and flavor while infusing the fish with a mildly spicy, aromatic essence. It’s seriously so delicious!
Ari’s Best Tips!
- Marinate the salmon overnight for even deeper flavor.
- For an extra touch of freshness, squeeze fresh lemon juice over the cooked salmon just before serving.
- Toast the almonds for a richer, nuttier crunch.
- Like heat? Drizzle the finished dish with harissa (Moroccan chili paste) for a spicy finish.
Make-Ahead and Store
- To make-ahead: You can prep and marinate the salmon in advance, then refrigerate for a few hours (or up to overnight). When ready to cook, bake as instructed. Salmon should be cooked within 24 hours of bringing home from the store. The couscous salad can be made a few days in advance, then reheated or enjoyed at room temperature. It will keep (if stored separately from the salmon) for 4-5 days.
- Leftovers and storage: Place any leftovers in an airtight container in a refrigerator. The salmon and couscous can be kept together or separately. Remember, seafood has a shorter shelf life than meat or poultry and should be enjoyed within 3 days.
- While freezing is possible, it may slightly alter the texture of the salmon once thawed. Salmon can freeze for up to 2 months. Thaw overnight in a fridge to defrost, then reheat gently in a microwave.
Serving Suggestions
Serve the Ras el hanout salmon over a bed of fluffy couscous. If you skip the couscous, consider serving this in a rice bowl or over salad greens.
- Garnish with fresh herbs like cilantro or mint for an added burst of flavor.
- Pair this dish with a side of roasted vegetables, such as oven roasted broccoli, garlic string beans, or roasted cauliflower. This would also be delicious alongside roasted sweet potato or carrots.
Hearty, flavorful, and beautiful to boot! Can a dinner recipe get any better?!
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30-Minute Moroccan-Spiced Salmon and Couscous
Video
Equipment
Ingredients
For the salmon
- 4 (6oz) salmon fillets, skin on or off
- 2 Tbsp extra virgin olive oil
- 1 lemon zested and juiced, about 2 tsp lemon zest and 4 Tbsp lemon juice, divided between the salmon and couscous
- 1 tsp ras el hanout
- 1 tsp Kosher salt
For the couscous
- 2 Tbsp olive oil
- 2 shallots, thinly sliced into half moons
- 2 garlic cloves, finely chopped
- 1½ cups (90g) Moroccan couscous
- 1½ cups low-sodium chicken broth or vegetable broth, warmed
- ½ cup sliced almonds
- ½ cup fresh cilantro, roughly chopped, plus more for serving
- ⅓ cup raisins or dried cranberries
Instructions
- Cook the salmon. Preheat an oven to 350F. Pat the salmon filets dry with a paper towel, then place on a parchment lined baking sheet. In a small bowl, whisk together 2 Tbsp olive oil, 2 Tbsp fresh lemon juice, 1 tsp ras el hanout, and 1 tsp Kosher salt. Brush this on top of the salmon fillets. Transfer to the preheated oven, then cook for 12-15 minutes, depending on how thick the salmon is. The internal temperature should reach 120F. While the salmon cooks, make the couscous.
- Cook the couscous. Heat 2 Tbsp olive oil in a saucepan over medium-high heat. When hot, add sliced shallot and cook, stirring occasionally, until softened, about 2-3 minutes. Add 2 cloves chopped garlic, then cook 1 minute more. Stir in 1½ cups Moroccan couscous, give it a good stir. Pour in 1½ cups warm chicken broth or vegetable stock, then stir and cover with a tight lid. Remove from the heat and allow to sit for 5-7 minutes, or until the liquid has been absorbed.
- Finish the couscous. Use a fork to lightly fluff the couscous, then add 2 tsp lemon zest, 2 Tbsp fresh lemon juice, ½ cup sliced almonds, ½ cup chopped cilantro, and ⅓ cup raisins (or dried cranberries). Stir well, then taste and adjust seasoning, as needed. You can add 1-2 Tbsp olive oil to give it more of a sauce, if wanted.
- Assemble, then serve. Spoon some of the couscous onto each plate, then top with a salmon fillet. Garnish with additional fresh parsley, then enjoy immediately!
Notes
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- To make-ahead: You can prepare and marinate the salmon in advance, then refrigerate for a few hours (or up to overnight). When ready to cook, simply bake the salmon as instructed. Salmon should be cooked within 24 hours of bringing home from the store. The couscous salad can be made a couple days in advance, then reheated or enjoyed at room temperature. It will keep (if stored separately from the salmon) for 4-5 days.
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- Leftovers and storage: Place any leftovers in an airtight container in a refrigerator. The salmon and couscous can be kept together or separately. Remember, seafood has a shorter shelf life than meats or poultry and should be enjoyed within 3 days.
-
- While freezing is possible, it may slightly alter the texture of the salmon once thawed. Salmon can freeze for up to 2 months. Thaw overnight in a fridge to defrost, then reheat gently in a microwave.
Nutrition
Photography by: Jo Harding.
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