Moroccan salmon

This article has not been rated yet.


5 min


2 servings

* PLUS Grilling Time: 10 minutes


  • 1 tbsp olive oil
  • 2 tsp honey
  • 1 tsp curry powder
  • 1 tsp ground cumin
  • 1/2 tsp carraway seeds
  • 1/2 tsp salt
  • 2 salmon fillets , each about 180 g


  • Oil grill and heat barbecue to medium-high. In a shallow dish, such as a pie plate, stir oil with honey, curry, cumin, caraway seeds and salt. Add salmon and turn to evenly coat.
  • Place salmon on grill. Barbecue with lid closed until a knife tip inserted into thickest part of fish comes out warm, 5 to 6 minutes per side. Remove to plates. Great with basmati rice and steamed asparagus.

Nutrition (per serving)

  • Calories
  • 363,
  • Protein
  • 29.8 g,
  • Carbohydrates
  • 7.1 g,
  • Fat
  • 23.6 g,
  • Fibre
  • 0.4 g,
  • Sodium
  • 657 mg.

These fillets grill up with a fragrant golden crust and a light touch of curry. Pinches of caraway seeds make them unique and blend well with the curry.

Indoor Sizzle

Preheat grilling machine to medium-high. Place fish on grill. Grill with lid closed until a knife tip inserted into centre comes out warm, 5 minutes.