Moroccan Spiced Salmon

Moroccan Spiced Salmon

Great heart-healthy from our very own Chef Russell Pancamo!


  • 2 oz fresh orange sections, drained
  • 2-1/2 oz fresh grapefruit sections, drained
  • 1-1/3 Tbsp dark brown sugar
  • 2-2/3 tsp chili powder
  • 2/3 tsp ground cumin
  • 1/8 tsp ground cinnamon
  • 1/3 tsp salt
  • 1-1/3 tsp fresh grated lemon rind
  • 2 salmon fillets (6 oz each), cut in half, across the width Vegetable cooking spray


  1. In a bowl, add orange and grapefruit sections for citrus salad. Stir to combine. Set aside.
  2. In a separate bowl, add brown sugar, chili powder, cumin, cinnamon, salt and lemon rind. Mix well for rub.
  3. Pack 1/2 Tbsp rub on the flesh side of each piece of salmon.
  4. Heat pan over medium heat. Coat with vegetable oil spray. Place salmon, crusted side down. Sear for 45 seconds. Remove from pan.
  5. Coat sheet pans with vegetable oil spray. Place seared salmon on sheet pans. Bake in a preheated 350 degree F. convection (400 degree F. standard) oven for 6 minutes or until minimum internal temperature is at least 145 degrees F. (for 15 seconds).
  6. Serve with couscous and citrus salad.

Nutritional Facts (1 fillet + 1 oz fruit):

190 calories, 15g protein, 9g carbohydrates, 10g fat (3g polyunsaturated fat), 40mg cholesterol, 230mg sodium, 15% DV vitamin A, 30% DV vitamin C, 2% DV calcium, 4% DV iron

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