If you’re craving a dish that bursts with bold, warm flavors and has a delightful kick, then you absolutely need to try this Moroccan Spiced Salmon with Sriracha Yogurt Sauce Recipe. It’s a vibrant fusion of aromatic Moroccan spices perfectly balanced with the creamy, spicy zing of a homemade sriracha yogurt sauce that turns simple salmon fillets into an unforgettable meal. Whether you’re cooking for a weeknight dinner or impressing guests, this dish brings a gourmet touch without any fuss.
Ingredients You’ll Need
The magic of this Moroccan Spiced Salmon with Sriracha Yogurt Sauce Recipe really lies in its straightforward yet thoughtfully selected ingredients. Each one is essential, delivering layers of flavor, texture, and color that transform a simple fish dinner into an exotic treat. You don’t need a pantry full of unusual items—just a handful of staples that come together beautifully.
- Paprika (1 teaspoon): Adds a smoky sweetness and beautiful red hue to the salmon’s seasoning.
- Ginger (1/2 teaspoon): Offers a warm, slightly peppery spice that brightens the mix.
- Cinnamon (1/2 teaspoon): Brings subtle sweetness and warmth, perfectly balancing savory spices.
- Ground Cardamom (1/4 teaspoon): Adds a fragrant, citrusy note that’s signature to Moroccan flavors.
- Ground Black Pepper (1/4 teaspoon): Gives just enough heat to keep the seasoning sharp.
- Sea Salt (1/4 teaspoon): Enhances all the flavors with a clean, briny touch.
- Olive Oil (2 teaspoons for cooking, 1 tablespoon for sauce): Provides richness and helps the spice rub adhere to the salmon.
- Wild Salmon Fillets (4 fillets, 4 oz each, skin on): The star ingredient, tender and richly flavored.
- Plain or Honey Greek Yogurt (1/2 cup): Creates the creamy base of the sriracha sauce; honey yogurt adds a touch of sweetness.
- Lemon Juice (1 tablespoon): Brings acidity that cuts through richness and brightens the sauce.
- Sriracha (1 teaspoon, or to taste): Adds spicy heat with that wonderful garlicky undertone.
- Garlic (2 cloves, smashed and minced): Intensifies the sauce with pungent, savory depth.
- Ground Coriander (1 ½ teaspoons): Delivers a warm, earthy, and citrus flavor perfect for Moroccan cooking.
- Ground Cumin (1 ½ teaspoons): Offers a nutty, smoky aroma that’s classic in North African spice blends.
- Kosher Salt and Freshly Ground Pepper (to taste): To finish seasoning both the salmon and sauce just right.
How to Make Moroccan Spiced Salmon with Sriracha Yogurt Sauce Recipe
Step 1: Prepare the Spice Rub
Begin by mixing paprika, ginger, cinnamon, cardamom, black pepper, and sea salt in a small bowl. This blend is the heart of your Moroccan Spiced Salmon with Sriracha Yogurt Sauce Recipe because it infuses the salmon with layers of warm, exotic flavors. Rub the mixture evenly on the top of each salmon fillet, pressing gently so the spices stick well. You can also rub any leftover spice mix onto the bottom side to maximize flavor.
Step 2: Cook the Salmon
Heat a grill pan or skillet over medium-high heat and drizzle in 2 teaspoons of olive oil. When the oil shimmers, place the salmon fillets skin side up and cook for 2 minutes without disturbing them. Flip the fillets to cook skin side down for about 5 more minutes until the fish is fully opaque and flakes easily. Leaving the skin on adds a wonderful texture and helps keep the salmon juicy, but you can remove it if you prefer. This cooking method delivers a beautiful sear and moist interior.
Step 3: Make the Sriracha Yogurt Sauce
In a bowl, combine the Greek yogurt with lemon juice, olive oil, sriracha, minced garlic, ground coriander, and cumin. Stir until smooth and well blended. Taste and season with kosher salt and freshly ground pepper as needed. This sauce is cool and creamy with a spicy kick, the perfect counterpoint to the warmly spiced salmon. Adjust the sriracha to your preferred level of heat for a personalized touch.
How to Serve Moroccan Spiced Salmon with Sriracha Yogurt Sauce Recipe
Garnishes
For that eye-catching finish, sprinkle fresh chopped cilantro or parsley on top. A few thin lemon slices or a sprinkle of toasted sesame seeds also add color and texture. These garnishes brighten the dish and complement the complex flavors of your Moroccan Spiced Salmon with Sriracha Yogurt Sauce Recipe.
Side Dishes
This salmon pairs beautifully with simple side dishes that won’t compete with its bold flavors. Consider fluffy couscous, herbed quinoa, or a vibrant salad of arugula and cherry tomatoes. Roasted vegetables like carrots or Brussels sprouts also make excellent companions, adding earthiness and sweetness that balance the spice.
Creative Ways to Present
Want to impress your guests further? Serve the salmon over a bed of warm lentils or wrapped in a flatbread with extra dollops of the sriracha yogurt sauce for a fun, hand-held meal. Layering flavors and textures like this keeps your Moroccan Spiced Salmon with Sriracha Yogurt Sauce Recipe exciting and versatile.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the cooked salmon and sauce separately in airtight containers in the refrigerator. This keeps both components fresh and prevents the salmon’s texture from becoming mushy due to the sauce’s moisture.
Freezing
You can freeze cooked salmon, but for best taste and texture, freeze it without the sauce. Portion the fillets individually, wrap tightly in plastic wrap and foil, then place in a freezer bag. Thaw overnight in the fridge before reheating gently. The sriracha yogurt sauce is best made fresh or stored refrigerated only.
Reheating
Reheat the salmon gently in a low-temperature oven or in a skillet over medium heat to preserve its moisture and avoid drying out. Serve with freshly prepared or chilled sriracha yogurt sauce for the best flavor experience.
FAQs
Can I use frozen salmon for this recipe?
Absolutely! Just make sure to thaw it completely in the refrigerator before seasoning and cooking to ensure even cooking and the best texture.
What can I substitute for sriracha in the yogurt sauce?
Feel free to use any hot sauce you prefer, like harissa for a smoky touch or a mild chili sauce if you want less heat. The sauce’s creaminess balances out spiciness, so you can tailor it to your taste.
Is this recipe suitable for people who don’t like spicy food?
Yes! You can significantly reduce or eliminate the sriracha in the yogurt sauce to make it mild, while still enjoying the warm, aromatic spices on the salmon.
How do I know when the salmon is perfectly cooked?
The salmon is done when it flakes easily with a fork and is opaque throughout. Using a timer helps because salmon cooks quickly, around 7 minutes total in this method.
Can I make the spice rub in advance?
Definitely! The Moroccan spice mix can be prepared ahead and stored in an airtight container for weeks. This makes cooking the Moroccan Spiced Salmon with Sriracha Yogurt Sauce Recipe even quicker and easier.
Final Thoughts
There’s something truly special about the combination of warm Moroccan spices with the creamy, spicy yogurt sauce that makes this Moroccan Spiced Salmon with Sriracha Yogurt Sauce Recipe one to keep close to your heart. It’s approachable, full of flavor, and perfect for any occasion. I can’t wait for you to try it and make it your own. Trust me, once you do, this salmon will be coming up on your dinner rotation regularly!
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Moroccan Spiced Salmon with Sriracha Yogurt Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 17 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Moroccan
- Diet: Low Fat
Description
This Moroccan Spiced Salmon with Sriracha Yogurt Sauce is a vibrant and flavorful dish that combines aromatic North African spices with the heat of sriracha and the creamy tanginess of Greek yogurt. Perfectly seared salmon fillets are coated with a fragrant spice blend and served with a zesty, spicy yogurt sauce, making for a quick and healthy dinner option with a gourmet touch.
Ingredients
Spice Rub
- 1 teaspoon paprika
- 1/2 teaspoon ginger
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon sea salt
Salmon
- 2 teaspoons olive oil
- 4 (4-oz) wild salmon fillets (skin on)
Sriracha Yogurt Sauce
- 1/2 cup plain or honey Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 teaspoon sriracha (or to taste)
- 2 cloves garlic (smashed and minced)
- 1 & 1/2 teaspoons ground coriander
- 1 & 1/2 teaspoons ground cumin
- Kosher salt and freshly ground pepper to taste
Instructions
- Prepare the spice rub: In a small bowl, combine paprika, ginger, cinnamon, cardamom, black pepper, and sea salt. Mix well to create a fragrant spice blend.
- Season the salmon: Rub the spice mixture evenly on the tops and bottoms of the salmon fillets, pressing gently to ensure the spices adhere well.
- Cook the salmon: Heat a grill pan or skillet over medium-high heat and add the olive oil. Once the oil shimmers, place salmon fillets skin side up and cook for 2 minutes. Flip the fillets to skin side down and continue cooking for about 5 minutes, or until the salmon is opaque and cooked through. You may remove the skin with a spatula if desired, though leaving it on adds flavor and texture.
- Make the sriracha yogurt sauce: In a small bowl, whisk together Greek yogurt, lemon juice, olive oil, sriracha, minced garlic, ground coriander, and ground cumin. Season with kosher salt and freshly ground pepper to taste. Adjust sriracha quantity based on your preferred spice level.
- Serve: Plate the cooked salmon fillets and drizzle with or serve alongside the sriracha yogurt sauce. Enjoy immediately for the best flavor and texture.
Notes
- You can substitute sriracha with any other hot sauce of your choice depending on your heat preference.
- If you prefer a sweeter yogurt sauce, use honey-flavored Greek yogurt.
- For a gluten-free option, ensure all spices and sauces are certified gluten-free.
- Leaving the skin on the salmon adds extra flavor and helps keep the fish moist during cooking.
- Serve with a side of couscous, rice, or fresh salad to complete the meal.
