MORROCCAN GRILLED SOCKEYE SALMON
One 1-2 round sockeye salmon filet, pin bones removed
1/4 cup olive oil
2-4 tablespoons Moroccan Spice Mixture (recipe below)
2 garlic cloves, grated
1/4 cup finely shopped cilantro
Juice of 1/2 lemon
Salt and ground black pepper to taste
Moroccan Spice Mixture (makes 1/3 cup)
1/4 cup smoked paprika
1 tbsp cumin
1/4 tsp cinnamon
1/4 tsp ground cloves
1 tsp ground ginger
1/2 tsp ground coriander
1/2 tsp ground pepper
Cut Salmon into 1.5 inch portions or leave fillet whole. In a mixing bowl, combine olive oil, spice mixture, garlic, cilantro, lemon juice, salt and pepper. Coat salmon evenly with spice mixture and marinate 20-60 minutes.
Prepare a charcoal or gas grill. Grill salmon over medium-high heat, flesh-side down for 3-5 minutes or until browned, then flip and cook another 3-5 minutes.
Heat the oven to 375 F. Place salmon in a shallow baking dish and bake uncovered for 15 minutes.
Salmon is done with the flesh flakes easily with a fork and is uniform in color. If checking with an instant read thermometer, it should reach 145 F at the thickest part.