Moroccan Salmon with Cumin and Coriander

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 22 minutes
• Total Time: 1 hour 2 minutes, including 20 minutes marinating

Quick Ingredients

• Salmon: 4 salmon fillets, 6 ounces each
• Marinade: 3 tablespoons olive oil, 2 tablespoons lemon juice, 1 teaspoon lemon zest, 3 minced garlic cloves, 1 1/2 teaspoons ground cumin, 1 1/2 teaspoons ground coriander, 1 teaspoon sweet paprika, 1/2 teaspoon smoked paprika, 3/4 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/8 teaspoon cayenne pepper
• Vegetables: 1 medium zucchini, 1 red bell pepper, 1 small red onion, 1 cup cherry tomatoes, 1 tablespoon olive oil, 1/4 teaspoon kosher salt
• Couscous: 1 cup dry couscous, 1 1/4 cups low-sodium vegetable broth, 1 tablespoon olive oil, 1 tablespoon lemon juice, 1/4 cup chopped cilantro or parsley
• To serve: Lemon wedges, extra herbs, and flaky sea salt

Do This

• 1. Whisk the olive oil, lemon, garlic, cumin, coriander, paprika, salt, pepper, and cayenne into a fragrant marinade.
• 2. Coat the salmon fillets and marinate for 20 minutes at room temperature.
• 3. Heat the oven to 425°F and toss the vegetables with olive oil and salt.
• 4. Roast the vegetables for 10 minutes, then stir and make room for the salmon.
• 5. Roast the salmon for 9 to 12 minutes, until it flakes easily and reaches 125°F to 130°F for medium or 145°F for fully cooked.
• 6. Steam the couscous in hot broth for 5 minutes, then fluff with olive oil, lemon juice, and herbs.
• 7. Serve the salmon over couscous with roasted vegetables, lemon wedges, and extra herbs.

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Why You’ll Love This Recipe

• Big flavor, simple method: Cumin, coriander, paprika, garlic, and lemon create a warm, zesty marinade with very little prep.
• Weeknight-friendly: The salmon cooks quickly, and the couscous is ready in about 5 minutes.
• Flexible cooking options: Roast the salmon on a sheet pan for ease, or pan-sear it for crispier edges.
• Complete meal: Tender salmon, fluffy couscous, and roasted vegetables come together as a colorful, satisfying dinner.

Grocery List

• Seafood: 4 salmon fillets, about 6 ounces each
• Produce: Lemon, garlic, zucchini, red bell pepper, red onion, cherry tomatoes, cilantro or parsley, lemon wedges for serving
• Dairy: None required
• Pantry: Olive oil, couscous, low-sodium vegetable broth, ground cumin, ground coriander, sweet paprika, smoked paprika, kosher salt, black pepper, cayenne pepper, flaky sea salt

Full Ingredients

For the Moroccan-Spiced Salmon

• 4 salmon fillets, 6 ounces each, skin-on or skinless
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon finely grated lemon zest
• 3 garlic cloves, finely minced or grated
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander
• 1 teaspoon sweet paprika
• 1/2 teaspoon smoked paprika
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne pepper, optional but recommended for gentle heat

For the Roasted Vegetables

• 1 medium zucchini, about 8 ounces, sliced into 1/2-inch half-moons
• 1 red bell pepper, sliced into 1/2-inch strips
• 1 small red onion, sliced into 1/2-inch wedges
• 1 cup cherry tomatoes, whole or halved if large
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper

For the Lemon Herb Couscous

• 1 1/4 cups low-sodium vegetable broth or chicken broth
• 1 cup dry Moroccan-style couscous
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon kosher salt, plus more to taste
• 1/4 cup chopped fresh cilantro or parsley

For Serving

• 1 lemon, cut into wedges
• 2 tablespoons chopped fresh cilantro or parsley
• 1/4 teaspoon flaky sea salt, or to taste
• Optional: 1/4 teaspoon extra ground cumin for a final warm sprinkle

Step-by-Step Instructions

Step 1: Make the spiced lemon marinade

In a medium bowl, whisk together 3 tablespoons olive oil, 2 tablespoons lemon juice, 1 teaspoon lemon zest, minced garlic, ground cumin, ground coriander, sweet paprika, smoked paprika, kosher salt, black pepper, and cayenne pepper. The marinade should look glossy and brick-red, with a warm citrusy aroma from the spices and lemon.

Step 2: Coat and marinate the salmon

Pat the salmon fillets dry with paper towels. This helps the marinade cling and encourages better browning. Place the salmon in a shallow dish or on a plate and spoon the marinade over the fillets, coating the tops and sides evenly. If using skin-on salmon, you can leave the skin side mostly uncoated.

Let the salmon marinate at room temperature for 20 minutes. If you need to marinate it longer, cover and refrigerate for up to 2 hours, then let it sit at room temperature for 15 minutes before cooking so it roasts evenly.

Step 3: Preheat the oven and prepare the vegetables

Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper or foil for easier cleanup. Add the zucchini, red bell pepper, red onion, and cherry tomatoes to the baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper, and toss until the vegetables are lightly coated.

Step 4: Start roasting the vegetables

Spread the vegetables into an even layer, leaving a little space between pieces so they roast instead of steam. Roast at 425°F for 10 minutes. The vegetables should begin to soften, and the tomatoes may start to wrinkle slightly.

Step 5: Prepare the lemon herb couscous

While the vegetables roast, bring 1 1/4 cups low-sodium broth to a boil in a small saucepan. Stir in 1 cup dry couscous, 1 tablespoon olive oil, 1 tablespoon lemon juice, and 1/4 teaspoon kosher salt. Remove the pan from the heat, cover tightly, and let stand for 5 minutes. Fluff with a fork, then stir in 1/4 cup chopped cilantro or parsley. Taste and add a small pinch of salt or an extra squeeze of lemon if you like it brighter.

Step 6: Roast or pan-sear the salmon

To roast: After the vegetables have roasted for 10 minutes, remove the baking sheet from the oven. Stir the vegetables and make 4 open spaces for the salmon fillets. Place the salmon on the pan, skin-side down if using skin-on fillets. Spoon any remaining marinade from the dish over the top of the salmon. Return the pan to the oven and roast at 425°F for 9 to 12 minutes, depending on thickness.

The salmon is ready when it flakes easily with a fork and the thickest part registers 125°F to 130°F for medium, or 145°F for fully cooked according to USDA guidance. Let the salmon rest for 3 minutes before serving.

To pan-sear instead: Heat 1 tablespoon olive oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering. Add the salmon, skin-side down if using skin-on fillets, and cook for 4 to 5 minutes without moving it. Flip and cook for 2 to 4 minutes more, until the salmon reaches your preferred internal temperature. Cook the vegetables on the sheet pan as directed, or serve the pan-seared salmon with couscous and a simple salad.

Step 7: Plate and finish

Spoon the lemon herb couscous onto plates or a serving platter. Add the roasted vegetables, then place the Moroccan-spiced salmon on top. Finish with chopped cilantro or parsley, lemon wedges, a light sprinkle of flaky sea salt, and a tiny pinch of extra cumin if desired. Serve warm, with extra lemon at the table.

Pro Tips

• Do not over-marinate the salmon: Because the marinade contains lemon juice, 20 minutes is ideal. Longer than 2 hours can start to change the texture of the fish.
• Use a thermometer for best results: Salmon can go from silky to dry quickly. Pull it at 125°F to 130°F for moist, medium salmon, or cook to 145°F for fully cooked salmon.
• Give the vegetables space: A crowded sheet pan traps steam. If your pan is small, use two pans so the vegetables caramelize nicely.
• Toast your spices if they smell flat: If your cumin or coriander has been in the pantry a while, warm the dry spices in a small skillet for 30 seconds before mixing the marinade.
• Choose fillets of similar thickness: This helps all four pieces finish cooking at the same time.

Variations

• Harissa-style salmon: Whisk 1 tablespoon mild harissa paste into the marinade and reduce the cayenne to a pinch.
• Chickpea couscous bowl: Stir 1 cup rinsed and drained canned chickpeas into the couscous for a heartier meal.
• Low-carb plate: Skip the couscous and serve the salmon with cauliflower rice, roasted eggplant, or a cucumber-tomato salad.

Storage & Make-Ahead

Store leftover salmon, couscous, and vegetables in separate airtight containers in the refrigerator for up to 3 days. Reheat the salmon gently in a 300°F oven for 8 to 10 minutes, or warm it in a covered skillet over low heat until just heated through. Avoid microwaving for too long, as salmon can dry out quickly. The marinade can be mixed up to 2 days ahead and refrigerated, but wait to add it to the salmon until 20 minutes before cooking. The vegetables can be sliced 1 day ahead and stored in the refrigerator.

Nutrition (per serving)

Calories: 612 kcal | Carbs: 39g | Protein: 43g | Fat: 33g | Saturated Fat: 6g | Fiber: 5g | Sugar: 6g | Sodium: 650mg | Cholesterol: 94mg