Moroccan Spiced Salmon
Muscle & Fitness
Muscle & Fitness
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343 Calories
4 g Carbs
39 g Protein
19 g Fat
Total Time
4 servings

This zesty, no-carb dish gets its zip from cumin, coriander, and turmeric: spices with antioxidant properties that protect your cells from everyday damage. No salmon? Halibut and cod fillets work just fine. Marinate the fish the night before or in the morning.


  • 4 clove garlic, minced
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 1 tbsp paprika
  • 1 tsp cumin
  • ¾ tsp salt
  • ½ tsp coriander
  • ¼ tsp turmeric
  • ¼ tsp cayenne pepper
  • 24 oz salmon fillet
  • ½ cup cilantro

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  1. Put the marinade ingredients in a large ziplock bag, then place the fish in the bag, making sure that the marinade coats both sides of the fish. Refrigerate for 4-6 hours.
  2. Add 2 tbsp water to the slow cooker. Cover and cook 2 hours on low. When done, let the fish sit, uncovered, for 5 minutes before serving.
  3. Use a spatula to remove the fish from the slow cooker and transfer to a plate. Gently remove any bones from the fish.
  4. To serve, divide the fish between plates, serve it on top of couscous or rice, and garnish each portion with cilantro.

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