Crispy Skin Moroccan Salmon


This is a delicious way to eat salmon and it’s very easy! You can serve it with whatever you like – roast veggies, salad, or steamed vegetables. You’ll need a frypan which can go from stove top to oven, such as a cast iron or stainless steel one.

Serves 2


Moroccan seasoning
2 x 200g wild-caught Salmon fillets, skin on
1 tablespoon coconut oil
2 heaped tablespoon greek yoghurt
3 tablespoons mint leaves, finely chopped


  1. Preheat oven to 180C. Sprinkle Moroccan seasoning onto both sides of salmon.
  2. Heat oil in an oven-safe frypan over medium heat. Once the pan is hot, sear salmon for 3 minutes each side, skin side first.
  3. Move frypan to oven and cook for 5 minutes.
  4. While salmon is cooking, make mint sauce by mixing together the yoghurt and mint leaves.
  5. Serve salmon topped with mint sauce.
Nutritional info per serve:
Calories Carbohydrates Fat Protein  
359 1g 20g 41g
2014-11-17T08:00:23+00:00 17 November 2014|Categories: EAT|Tags: , , , , |5 Comments


  1. Rose 17 November 2014 at 11:49 am - Reply

    I’ve been craving salmon recently so I can’t wait to try this!

  2. Madonna Bongay 17 November 2014 at 6:17 pm - Reply

    Awesome fish meals

  3. […] If you’re not eating the salad immediately, leave the tuna and dressing out and add it just before eating. If you love the taste of the Moroccan seasoning you should also try my recipe for crispy skin moroccan salmon. […]

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