New This Month

Moroccan Salmon Skewers

  • Yield: Makes 2 1/2 dozen


  • 1 1/2 teaspoons whole cumin seeds
  • 1 teaspoon whole coriander seeds
  • 2 teaspoons whole fennel seeds
  • Coarse salt and freshly ground pepper
  • 1 3/4 pounds salmon fillet, skin removed, cut into 3/4-inch squares
  • Moroccan Salmon Skewers


  1. Preheat oven to 400 degrees. In a mortar and pestle, combine cumin, coriander, and fennel seeds. Grind until coriander seed is just broken. Alternatively, seeds may be placed in a spice grinder, and pulsed until coriander is just broken; do not overprocess. Spices may also be crushed using a heavy cast-iron skillet. Transfer seeds to a small bowl, and toss with 1 teaspoon salt and 1/8 teaspoon pepper.

  2. Dip 1 side of the salmon into the spice mixture to coat heavily. Repeat with remaining salmon.

  3. Heat a large ovenproof skillet over medium heat. Place salmon, spice-side down, into the pan. Cook until spices are dry, golden, and toasted, about 4 minutes. Immediately transfer pan to oven, and cook until salmon is just cooked through, about 30 seconds. Transfer salmon to a serving platter, and skewer with toothpicks. Serve warm with dipping sauce.

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