Enjoy the warm, aromatic notes of ras el hanout in this Moroccan-spiced salmon served on minty couscous with tomatoes and onions — a fantastic option for a flavourful weeknight dinner.
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I love Moroccan flavours, so when I was invited by Hello Fresh to try one of their recipes, I picked the Moroccan-spiced salmon. It’s vibrant, aromatic and ready in under 30 minutes, making it ideal for busy evenings.
The salmon is coated in ras el hanout and olive oil, giving the fish a warm, slightly floral spice character. If you haven’t used ras el hanout before, it’s a North African spice blend that often includes warming spices and sometimes rose petals for an aromatic finish.
What is Hello Fresh?
Hello Fresh is a weekly recipe box service that delivers pre-portioned ingredients and clear step-by-step instructions to your door. It’s a convenient way to try new recipes with minimal planning and waste.
This Moroccan-spiced salmon is one of the Hello Fresh recipes and is well worth trying if you enjoy simple, flavourful midweek meals.
How the salmon gets its North African flavour
Ras el hanout mixed with olive oil is all you need to coat the salmon. Rub the mixture into the fillets to evenly distribute the spices. If you have time, let the salmon marinate briefly to deepen the flavour, but it also works well if cooked straight away.
Preparing the Moroccan salmon
Place the salmon in a bowl, add ras el hanout and olive oil, then rub the spice mix into the fish. Keep it aside while you prepare the couscous and onions, or refrigerate for a short marinate if desired.
Cooking the Moroccan salmon
Heat a little oil in a frying pan. Add the salmon skin-side down and leave it for about 4 minutes without moving it — this helps the skin crisp up. Finish the fillets under a preheated grill (broiler) for roughly 4 minutes, depending on thickness, until cooked through.
What to serve with the spiced salmon
The salmon is served with a minty couscous studded with tomatoes and gently cooked onions. The couscous is a versatile side that pairs beautifully with other grilled meats as well.
To make the couscous: gently fry diced red onions in a little oil for about 20 minutes until soft and caramelised, stirring so they don’t stick and adding a splash of water if needed.
Remove the pan from the heat, add 500 ml boiling water and a vegetable stock pot, then stir in the couscous. Cover and leave for 5 minutes for the couscous to absorb the stock.
Fluff the couscous with a fork, then fold in diced tomatoes, chopped mint leaves and grated lemon zest for brightness.
Serve hot or cold
This dish is best served hot, but leftovers are excellent cold. The spiced salmon holds up well and makes a tasty addition to buffets or a chilled lunch the next day.
If you plan to reheat leftovers, warm gently in the oven at 200°C for about 5 minutes or use a microwave, keeping in mind reheated fish can dry out if overcooked.
Did the children like it?
My seven-year-old loved the spiced salmon and eagerly finished her portion. Children who enjoy mild spice are likely to appreciate this dish; others may prefer a smaller portion of the spiced fish.
Adapting the recipe
You can easily adapt the couscous by adding diced peppers, parsley, or olives for extra colour and flavour. If you prefer another protein, ras el hanout works well with white fish or chicken — try Moroccan-spiced cod or chicken for a similar flavour profile.
Recipe
Moroccan Spiced Salmon
Corina Blum
Pin Recipe
Equipment
-
Frying Pan
Ingredients
- 2 tablespoons ras el hanout
- 2 tablespoons olive oil
- 4 salmon fillets
- 2 tablespoons olive oil (for onions)
- 2 red onions diced
- 300 g couscous
- 1 vegetable stock pot
- 2 tomatoes diced
- 5 tablespoons mint leaves chopped
- 1 lemon zest
Instructions
- Mix the ras el hanout with the olive oil and rub it into the salmon fillets. Set aside.
- Heat a tablespoon of oil in a pan and gently fry the diced onions, stirring occasionally to prevent sticking. Add a splash of water if needed and cook for about 20 minutes until very soft.
- Just before the onions are ready, heat a little oil in a frying pan and place the salmon fillets skin-side down. Don’t move them — leave for 4 minutes to crisp the skin.
- Add 500 ml boiling water to the pan with the onions, stir in the stock pot until dissolved, then take the pan off the heat and stir in the couscous. Cover and leave for 5 minutes.
- Transfer the frying pan with the salmon under the grill to cook the top for about 4 more minutes, depending on thickness.
- Fluff the couscous with a fork, then stir in the diced tomatoes, chopped mint and lemon zest.
- Serve the salmon on top of the couscous and squeeze lemon juice over the fish to finish.
Notes
Nutrition
More North African Inspired Recipes
I regularly use North African spices across many recipes. Here are a few more ideas to try at home:
- Harissa Chicken Tray Bake
- Harissa Carrot Salad
- North African Chicken Stir Fry
- Easy Lamb Tagine
If you enjoy salmon, try variations such as spicy salmon marinated in Indian spices or air-fried tandoori salmon tacos for different global flavour profiles.
Keep in touch
If you make this Moroccan-spiced salmon or try any of my recipes, I’d love to hear your feedback.
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