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Cold Roasted Moroccan Spiced Salmon
Cold Roasted Moroccan Spiced Salmon
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Prep Time:
15 minutes
Cook Time:
12 minutes
Total Time:
72 minutes
Effortlessly elegant roasted salmon, seasoned with spices and lime, served cold for easy entertaining.
Ingredients:
  • 0.75 teaspoon ground cinnamon
  • 0.75 teaspoon ground cumin
  • 0.25 teaspoon mustard powder
  • 0.25 teaspoon ground nutmeg
  • 0.125 teaspoon cayenne pepper
  • 0.125 teaspoon ground allspice
  • 2 teaspoons white sugar
  • 2 pounds (1-inch thick) boneless, skin-on center-cut salmon fillets
  • 1 tablespoon fresh lime juice
Instructions:
  • Mix a blend of cinnamon, cumin, salt, ginger, mustard, nutmeg, cayenne, allspice, and sugar in a small bowl; set aside.
  • Prepare the baking sheet by lining it with foil and spraying it with nonstick cooking spray. Rinse the salmon with cold water, pat dry, and lightly season the skin with the spice mix. Place the salmon skin-side down on the baking sheet and evenly sprinkle the rest of the spice mix over it. Let the salmon sit at room temperature for 30 to 40 minutes.
  • Preheat the oven to 425°F (220°C) for the perfect cooking temperature.
  • Drizzle the salmon with fresh lime juice and bake in the oven for 12 minutes until it's slightly rare. Let it rest at room temperature for 15 minutes to finish cooking. Then, wrap the salmon tightly in foil and chill in the refrigerator for at least 2 hours before serving.

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