21 Reviews of Pan Seared Moroccan Salmon

From: sugarpea

On Aug 29, 2006

As others have mentioned this recipe has excellent flavor. My only suggestion is to watch the cooking carefully. I think of searing as a hot, moisture-sealing method and this paste burns too easily to cook on a hot grill. Medium at most, please, start to finish.

From: Pam-I-Am

On Oct 30, 2006

Awesome recipe!!! I was looking for a pan-seared recipe for salmon and this is wonderful! I did add about 1/2 tsp of tumeric to the marinade, but other than that, it was as listed. I seared it in my stainless steel pan with just a spray of canola oil. I had no problem with sticking. Served this with some jasmine rice and beets (at my dd's request). Pam

From: mikekey

On Jan 13, 2008

This is a very easy and tasty way to prepare salmon. Really loved the spice combo. Served with couscous and roasted asparagus. I am going to try this on the grill come summertime!

From: Wu & Newt

On Jul 15, 2008

I baked instead of seared this, mainly because I had a whole side of salmon and was feeling lazy, but it was excellent. I made a fairly large amount of the paste (using the proportions in the recipe of course) which I spread on the flesh side and baked in a rimmed baking sheet at 450º for 10 minutes (it was about 1" thick at the thickest). As an aside, the paste did not burn when baking it.

From: I Cook Therefore I Am

On Jun 16, 2007

Yum! We both liked this a lot. Made it for ZWT III and practically licked the plate clean. Thanks for a fabulous dinner! P.S. Sharon...now that I've ACTUALLY made this I could not improve upon my original comments if i wanted to!

From: You Do the Dishes

On Jul 18, 2007

Fast, easy and fun to eat! Has a great kick! Have already made it more than once.

From: Sussan

On Jun 15, 2007

Simple, elegant and with a bit of heat to complement the salmon. The rub was really easy to make, but as other reviewers have said, you need to watch it carefully so it doesn't burn.

From: Kathy228

On Jul 6, 2006

Excellent. I love this. And it was really easy. I refrigerated it only one-hour. Next time I'll give it the full two-hours. The paste turned into a flavorful crust and the salmon was so tender and moist. I served it with steamed rice, and cucumbers with yogurt and green onions. Great recipe.

From: PaulaG

On Jun 20, 2006

A definate keeper that will go into cookbook for 2. I prepared the paste and salmon about 2 hours before cooking. I cooked the salmon in my grill pan and it left very nice "grill" marks. This is a well flavored dish that I will make again. Thanks so much for sharing this recipe.

From: Heydarl

On Jul 23, 2007

Wow, this was fabulous. Very easy to make, but the taste was wonderful. I took Pam-I-Am's suggestion of adding turmeric, which we loved. I served this with bbq vegies. Thanks Sharon for this keeper.