Get a big pot of rice ready—dinner will be on the table in under 30 minutes. This herb-forward, healthy Moroccan baked salmon is an easy way to impress your family or make a quick weeknight meal.
If you enjoy this, try the baked mahi mahi recipe next time.
This method produces flaky, flavorful salmon every time, with clear guidance on temperature and timing. Be sure to check the video for a quick walkthrough.
Herb Baked Salmon
Baking salmon at home doesn’t have to mean dry, bland fish. Many people are wary of baking salmon from scratch because of that expectation, but with the right approach you can turn a simple fillet into a show-stopping dinner. The classic combination of garlic, olive oil, lemon and dill works well, but I prefer packing in fresh herbs for more vibrant flavor.
This Moroccan-inspired salmon uses chermoula—a bright, herb-forward sauce—combined with a mix of parsley, cilantro and dill for an aromatic, fresh finish. That trio of herbs lifts almost any dish and makes this baked salmon especially memorable.
Chermoula Sauce
Chermoula comes in many variations; use your favorite or make a simple version at home. For this recipe I use a basic chermoula adjusted with a few spices that pair particularly well with fish. The result is a deep, layered flavor that transforms the salmon. The addition of harissa is optional but recommended if you want a subtle spicy kick.
Simply Marinate and Bake
Tips for the Best Baked Salmon
- Cooking time and temperature: Roast at 450°F (230°C) for 12–15 minutes. A thermometer should read about 130–140°F (54–60°C) when the salmon is done; it will continue to cook slightly as it rests.
- Marinating: Fifteen minutes of marinating is plenty to infuse flavor, but if you’re short on time, you can skip the rest—this still cooks up well.
- Type of salmon: Wild-caught salmon is preferred for flavor and texture, but any salmon will work. You can also use this marinade on other fish—adjust cooking times accordingly.
- Alternate methods: This recipe works on the grill as well. You can also bake or grill the fish in a foil packet for easier cleanup and juicier results.
📣 Related Recipes
- Baked sea bass with a fresh vegetable topping makes a flaky, flavorful whole-fish dinner.
- Air fryer salmon is a fast, healthy option that yields crispy edges and tender centers.
- Air fryer tilapia is a low-carb, quick weeknight choice that stays flaky and tender.
- Shrimp scampi in garlic butter is a comforting classic; try a version without wine for a family-friendly skillet meal.
- Baja shrimp tacos with bold spices and tangy sauce make a vibrant, 20-minute dinner option.
The juices from this salmon are fantastic—don’t discard them. Spoon them over rice or use a piece of crusty bread to mop them up. This salmon pairs well with shrimp scampi or shrimp fajitas for seafood gatherings or for easy weeknight dinners.
If you try the recipe, please leave a star rating and share a photo of your finished dish—it’s always a treat to see your versions.
Baked Moroccan Salmon
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Ingredients
- 2 pounds skin-on salmon fillet
- 2 Tablespoon Chermoula
- 2 Tablespoon chopped fresh dill
- 2 Tablespoon olive oil
- ½ teaspoon ground cumin
- ½ teaspoon ground black pepper
- ½ teaspoon Harissa (optional)
- ¼ teaspoon turmeric
- ¼ teaspoon ground coriander
- ¼ cup lime juice about 2 limes
- 1 teaspoon salt
Instructions
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Heat oven to 450°F and position the rack in the center.
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Line a large baking sheet with parchment paper.
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Place the salmon skin-side down on the prepared sheet.
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In a small bowl, whisk together the chermoula, dill, olive oil, spices, lime juice and salt to form the marinade.
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Spoon the marinade over the salmon and rub it in. If time allows, let it sit for 15 minutes to absorb the flavors.
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Bake for 12–15 minutes, until the salmon flakes and reaches the recommended internal temperature.
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Serve immediately, drizzling the pan juices over the salmon and rice.
Notes
Nutrition
Carbohydrates: 0.4g |
Protein: 54.8g |
Fat: 26.1g
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