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Moroccan Salmon with Raita

Moroccan Salmon with Raita

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We do healthy too as you can see by this Moroccan Salmon with Raita. Healthy can be delicious. This has become one of our favorite dishes, Salmon is pretty expensive so we have to limit our consumption. 

Moroccan Salmon with Raita

Of late I have been wanting to make videos of all my food but I promise the moment I enter the kitchen the sun goes down. This weather has been playing havock and to record a video you need good lighting.

I don’t have artificial lights (they are far too expensive so I will wait until I get rich…haha!) so I have to rely on natural light. My videos are not the best but I am trying to do better so if I have to do better I can’t start with bad lighting now, can I!

My youtube channel is a complete disaster but I am proud of the fact that I started it. I am not tech savvy at all so I go through so many challenges everyday but I keep pushing myself to improve.

It’s much like cooking, so many of my readers message me to say they couldn’t cook but have tried my recipes and they feel more confident. Practice makes perfect. So I say keep going!

If I can use a camera after all my struggles you can cook. “Nobody is born a great cook, one learns by doing” – Julia Child. I believe nobody is born a great writer, photographer or videographer too, now I feel better…Lol!

I think you are going to love this Moroccan Salmon with Raita. It is super delicious with all those rich flavours and the Raita balances it off beautifully. It is also another quick and easy dish but you will feel like a gourmet chef after serving this.

Moroccan Salmon with Raita

Can I use other fish

If you don’t have Salmon you can use any firm white fish for this recipe. Fish is a little tricky to cook but as you practice you will know exactly how long to cook your fish. 

Tori Avey has another recipe for Moroccan Fish using white fish. Her recipe also sounds yummy.

How do I cook my fish

Fish literally takes a couple of minutes to cook. There’s nothing great about over-cooked fish. Heat your pan on medium heat, just for a minute and add the oil.

At first the skin will stick to the pan but as it heats up it will release. Don’t be tempted to force it loose or it will become a mess. Wait a couple more seconds and it will be easy to flip over.

Always pat fish dry before marinating it or dipping it in any batter. It gives the fish a little crispness

This Moroccan Salmon pairs so well with the cooling Raita, it’s a match made in heaven. My hubby and I absolutely love it. What I love most is that we can have dinner in just a few minutes.

I hope you love it as much as we do. If you do try this recipe please drop me a comment and a star rating. It is always appreciated.

Moroccan Salmon with Raita

More Seafood Recipes to try:

Chilli Garlic Butter Prawns

Salmon Jalfrezi

Lightly Dusted Pan Fried Fish

Moroccan Salmon with Raita

It's amazing how a little bit of spice turns this Salmon into something magical. Warm and spicy topped with some cool raita, the perfect combination
Course Main Course
Cuisine Moroccan
Keyword moroccan salmon, salmon recipe, spicy salmon, weeknight dinner
Prep Time 20 minutes
Cook Time 5 minutes
Servings 4


  • 500 gram salmon
  • 3 tbsp olive oil
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp turmeric
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper
  • 1/2 tsp ginger
  • 1 large garlic clove
  • salt
  • pepper


  • 1/2 cup plain yogurt
  • 2 tbsp grated cucumber
  • 1/4 tsp ground cumin
  • 2 tsp lemon juice
  • salt


  • Pat the fish dry. In a large bowl mix one tablespoon olive oil, cumin. coriander, turmeric, paprika, ginger, garlic, salt and pepper
  • Rub the mix into the fish and set aside
  • Heat the pan on medium heat and add the remaining 2 tablespoon oil. Be careful not to over heat the pan. Place the fish in the oil and allow it to cook on one side for about 2 minutes, depending on how thick your fish is. Flip over and cook the other side for a further 2 minutes
  • Serve hot with a topping of Raita. You can drizzle more lemon on top should you wish


  • For the raita, grate the cucumber and squeeze out the excess water. Add it to the yogurt together with the cumin, lemon juice and salt. Keep chilled in the fridge until serving time


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