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    Home » Main Dishes

    Moroccan Salmon

    Published: May 11, 2021 · Updated: Apr 21, 2022 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

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    Gluten FreeDairy FreeNut FreeEgg FreeLow CarbPaleoKeto

    Warm spices make this Moroccan salmon dish a delicious meal. Quick, easy and full of flavour, this low carb dish is great served with a side of cauliflower couscous.

    The nicest thing for me is the smell in the kitchen of the cooked spices.  No fish scents either which is always a bonus for me!

    salmon fillets with cauliflower couscous.
    Jump to:
    • How to make keto Moroccan Salmon
    • More low carb salmon recipes to try
    • Moroccan Salmon

    How to make keto Moroccan Salmon

    I have used this spice combination for chicken, so thought I would use them with salmon too.  The salmon is smothered with spicy onions and tomatoes and baked. 

    The spice mix is a simple combination of:

    • Cumin
    • Turmeric (for a golden yellow colour too)
    • Cinnamon
    • Ginger
    • Coriander
    • Paprika
    • Cayenne
    • All Spice
    • Salt & Pepper

    Recipe Tips

    This salmon dish can be reheated. Cover the dish with foil and reheat in the oven at 320F degrees for 15 minutes.

    I used skinless salmon fillets but if you want salmon with the skin on, flash fry the fillets skin down for extra crispiness.

    Serve with low carb pita bread to dip into the spicy sauce.

    More low carb salmon recipes to try

    Salmon is a great low carb food. Have you tried any of these other recipes yet?

    Salmon Patties

    Blackened Salmon (A VERY popular recipe!)

    Salmon Curry Skillet

    Greek Salmon

    Salmon Nicoise Salad

    salmon fillets with moroccan spices, served with cauliflower rice

    This post may contain affiliate links. Please read my disclosure policy for more information.

    This recipe was originally posted on 15 June, 2013. I've tweaked the recipe and taken better photos.

    moroccan salmon fillets

    Moroccan Salmon

    Angela Coleby
    Salmon fillets cooked in warm spices for an easy low carb dinner recipe.
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 35 mins
    Total Time 50 mins
    Course Main Course
    Cuisine Moroccan
    Servings 4 servings
    Calories 451 kcal

    Ingredients
     
     

    • 4 salmon fillets
    • ½ cup butter melted

    Spice Mix

    • 1 teaspoon cumin
    • ½ teaspoon cinnamon
    • 1 teaspoon salt
    • 1 teaspoon paprika
    • 1 teaspoon coriander ground
    • 1 teaspoon turmeric ground
    • ½ teaspoon black pepper
    • ¼ teaspoon cayenne pepper
    • 1 teaspoon ginger ground
    • ¼ teaspoon all spice

    Instructions
     

    • Mix the spices in a small bowl.
    • Brush the salmon fillets on each side with butter and sprinkle the spice mixture on each side of the fillet.
    • Cook the salmon, butter side down, in large pan for 2-5 minutes on a high heat until it is blackened. Turn and cook the other side for 2-5 minutes the salmon is cooked through.
    • Serve with cauliflower couscous/rice or a salad.

    Notes

    Makes 4 servings at one fillet each with 1g net carbs per serving.
    How do we calculate the nutrition info?
    These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.

    Nutrition

    Serving: 1servingCalories: 451kcalCarbohydrates: 2gProtein: 34gFat: 34gFiber: 1g
    Have you tried this recipe? Leave a review or take a picture and share it on InstagramMention @Divalicious_Recipes or tag #divaliciousrecipes
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    Reader Interactions

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    1. Keto Greek Salmon - Divalicious Recipes says:
      August 6, 2019 at 4:24 pm

      […] Moroccan Salmon […]

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    Hi, I'm Angela ! I'm the creator behind all the tasty low carb & gluten free recipes at Divalicious Recipes. I live in sunny St Lucia with the Chief Taster and my dogs & cats.

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