Did you know salmon is one of the best sources of B12 on the planet?  Ha!  I bet you didn’t know that!  My holistic nutrition classes must be coming in handy (they better be at least).  So the next question you may have is what can vitamin B12 do for you?  B12’s importance is widespread since this nutrient is so vital to our health, affecting our blood, nervous system, energy level and overall wellness.  Eating foods rich in vitamin B12 enhances your body’s usage of this vitamin since these foods naturally contain other nutrients that act in synergy with vitamin B12, therefore contributing to your optimal health.  Ok, am I completely boring you now with nutrition mumbo jumbo?  I have to put this holistic nutrition education to use with all of you.  Did I almost tell you I’m almost done too?!  I am on my last three classes and I will be a certified holistic nutritionist by the end of September!  Yippee!!  As much as I am loving the classes I’m ready for studying and homework to be done with.  I now remember why I chose to go the art school route when going to college the first time around.  I got to do fun things like draw and be craetive instead, totally kidding…well sort of.

So let’s talk about this salmon recipe.  I have to admit I have a slight obsession with salmon these days.  Not only for it’s health benefits but it’s a super easy dish on nights were I’m super tired and very hungry.  When we were in Florida it was pretty easy to drive less than a mile to my local fisherman for some fresh wild king salmon.  It was pretty awesome and tasted like heaven.  Since moving to Charlotte I was super worried about finding a fish market replacement.  Well, luckily my friends here in Charlotte filled me on the happening place for wild caught fish.  I have to say I have never been in a fish market that was quite this fancy and doesn’t smell like fish!  I know weird right, a fish market that doesn’t smell like fish…go figure!  Let me tell you as much as I loved my fisherman back in Florida I would be in the market for 5 minutes and I would walk out smelling like I was the fish.  Anyway if you live in Charlotte or come to vist you have to check this place out, it’s called Clean Catch Fish MarketThe people are super nice and know all you need to know about fish.  One more reason why I’m loving our new city.  Oh, one more thing….I found a local source for organic pastured eggs, chicken, and grassfed beef….the little things that make a girl excited.  I’m telling you the local markets and produce here are my dream come true.  Already planning on doing the Know Your Farms Fall Tour in September.  Sounds amazing!  The little ones are pretty excited about the farm tour also but mostly so they can see all the farm animals.

Ok once again I’m rambling and all you really want to know is about the recipe, right?  Well here you go.  Enjoy!  It’s a super easy recipe to make on those nights where you just don’t want to cook but have to because your stomach is growling and so is the rest of your families.

Moroccan Spiced Rubbed Salmon

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

4 – 4 ounces wild salmon fillets, skin on


In a small bowl, combine paprika, ginger, cinnamon, cardamom, black pepper, and sea salt.  Rub the mixture evenly on the tops of the salmon fillets gently pressing mixture into the flesh to adhere.

Heat a grill pan on medium-high heat and lightly coat with a little coconut oil or other fat of choice (you won’t need much because salmon is already a oily fish).  Add salmon, skin side up, and cook for 2 minutes.  Turn and cook skin side down, until salmon is opaque throughout, about another 5 minutes.  You can gently remove skin by using a spatula if you prefer.

Serve salmon immediately alongside sides of choice.  Here is served with roasted asparagus and cauliflower carrot mash.

Makes 4 servings


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10 Responses to Moroccan Spiced Rubbed Salmon

  1. Ashley g says:

    So glad to have you in Charlotte. I grew up in Charlotte but 4 yrs ago moved 30 mins outside to the ‘country.’. I’m looking forward to the farms tour also! I wish it would go on longer than a weekend because its difficult to get to several places in one weekend.
    Ive been a blog follower for about 8 months. I enjoy trying your recipes. I may be interested in your services…I have a cnc that I go to and she helped via bloodwork to see I was casein and gluten sensitive. I need to do a small intestine and liver detox, but I’m still breastfeeding….I’ll be checking your blog to see your progress of your certification! Congrats and welcome to the queen city :)

  2. […] Moroccan Spiced Rubbed Salmon (from Multiply Delicious) […]

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  4. Danielle H says:

    Made this salmon last night and it was wonderful! I had a few sweet potatos on hand, so steamed them up and sprinkled with cinnamon. Went wonderful with the salmon (and asparagus) we had! Thanks for the paleo recipes! Keep them coming!

  5. Randa says:

    Made this tonight and it is delicious! The spices lend a really nice flavor, so you can’t taste any fishy salmon-ness. Even my husband liked it, and he doesn’t always like salmon.

    Don’t know why, but I had to cook it a lot longer than the specified time (turning it to various sides and edges) to get it cooked without pink inside. Perhaps it had not fully thawed, since it was in the freezer originally.

  6. […] Multiply Delicious Share this:TwitterFacebookLike this:LikeBe the first to like this. salmon ← Previous […]

  7. this is on this week’s menu. :) always looking for more ways to prepare salmon :) thx thx thx!!

  8. Jenn says:

    Looks delicious!

  9. I finally made this! And then I made it again. And again. It is so awesome! Thanks for sharing the recipe. I blogged about it over here: http://thefoodcharlatan.com/2013/03/18/moroccan-spiced-salmon-with-yogurt-sriracha-sauce/

  10. fahmeida says:

    Love your choice of spices. I’m a spice artist and have been trying to make a good rub for fish, so definitely giving this one a try

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