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
Scale
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.
