This is a recipe for Moroccan salmon is a quick and easy salmon meal with a very elegant feel and fresh flavors.
After a long creamy, cheesy, stewy Winter hiatus, Salmon Saturday is back.
If you’re like me, I can feel myself moving away from Winter comfort foods and shifting towards lighter fresher meals. Even with a brand new layer of  a snow on the ground this morning.
Salmon most certainly comes to mind to ring warmer temperatures.
Salmon is such a versatile fish that can be prepared in many ways. One delicious way to enjoy salmon is by pairing it with a preserved lemon vinaigrette.
This Moroccan salmon recipe is perfect for those who love a refreshing and flavorful meal that’s easy to make.
What Are Preserved Lemons?
Preserved lemons are a popular ingredient in Moroccan cuisine. They are lemons that have been pickled in salt and lemon juice, resulting in a tangy and salty flavor. Preserved lemons can be used in a variety of dishes, including tagines, salads, and sauces.
Moroccan Salmon with Preserved Lemon Vinaigrette
From the latest issue of Food and Wine Magazine comes this Moroccan inspired salmon recipe. Pan seared salmon (they featured Idaho trout), simply seasoned with salt and pepper, gets a lively boost of flavor from the Preserved Lemon Vinaigrette.
A quick and easy meal with a very elegant feel and fresh flavors.
More Easy Salmon Recipes:
Moroccan Salmon with Preserved Lemon Vinaigrette
Ingredients
- 3 Tablespoons cider vinegar
- 2 Tablespoons fresh lemon juice
- 2 Tablespoon preserved lemon peel minced
- 1 Tablespoon shallot minced
- 1 1/2 teaspoons fish sauce
- 1 teaspoon sugar
- 1/2 Cup grape seed oil
- 1 Tablespoon fresh parsley chopped
- Salt and pepper to taste
- 4 salmon filets
- butter lettuce
Instructions
- In a bowl whisk the vinegar, lemon juice, preserved lemon, shallot, fish sauce and sugar. Whisk in 1/4 cup of the oil. Stir in the chopped parsley and season with salt and pepper.
- Season the salmon with salt and pepper. In a large skillet heat 2 tablespoons of the oil until shimmering. Add the salmon skin side down and sprees with a spatula to flatten. Cook until the skin is crisp. Flip the fillets and cook until the fish is cooked and flaky.
- Set the salmon on plates on a few leaves of the lettuce. Drizzle on the vinaigrette. Serve and pass the remaining vinaigrette at the table.
Nutrition
Moroccan Salmon with Preserved Lemon Vinaigrette…It’s what’s for Dinner.Â
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
Dave says
Oooooh, I have two jars of preserved lemons in the fridge that I have been trying to use up (there was a sale on Meyer lemons and I got a little carried away). Will for sure give this a try. Thanks!
Lea Ann Brown says
Thanks Dave. I would love to make my own preserved lemons, one of these days. Enjoy the dressing and let me know what you think.
Coffee and Crumpets says
This makes my mouth water too! I love the light lemony sauce for this, perfect as we slowly but surely head towards spring 🙂 We get a few nice days and then bam! I guess it’s snowing tomorrow too. Keep warm!
Lea Ann Brown says
It was so nice the last couple of days. The dogs sure enjoyed their walks. At least the snow is helping our grass to turn green. With each melt Spring seems closer.
Susan says
We are also salmon lovers and it always has a lemon sauce over it. This recipe sounds like one we would enjoy too,
Lea Ann Brown says
Thanks Susan. Hope you enjoy this one.
Pam says
I miss living in snow country sometimes.
The salmon and lemon vinaigrette look like they are made to go together.
Lea Ann Brown says
I really do love our change of seasons and can’t imagine living somewhere like Florida. Thanks Pam.
Simply Sweet Justice says
This looks great! Salmon and lemon go so well together.
Lea Ann Brown says
I agree. We sure liked this dish.
Jenn says
I love that you are so positive about Spring being on it’s way!! So many people that have been hit with snow lately are still in the mind set that it will never come 🙂 And what a great way to welcome it in… Salmon with lemon says spring to me in so many ways!!
Lea Ann Brown says
We’ve had temps in the 70’s the last couple of days, but that ornery snow is supposed to be back today.
Maureen | Orgasmic Chef says
As you head into Spring and Summer, we are in Autumn heading into winter. For us, winter means we have to wear shoes. 🙂
I love this salmon dish.
Lea Ann Brown says
I think I’ll move to Australia. 😉
Larry says
The salmon sounds very good and I suppose you’ve made Bob’s day with it. I like your snow shot.
Lea Ann Brown says
Bob has announced that he refuses to eat Salmon. So it looks like it Salmon Saturday for me and White Fish Saturday for Bob. 🙂
Peter @ Feed Your Soul Too says
We love salmon in our house and the lemon vinaigrette is such a great topping for the fish. Yours looks awesome.
Lea Ann Brown says
Thanks Peter. Always good to hear from you.
Roz says
Salmon is my all-time fave fish (well, I do like swordfish and redfish), but the health bennies of salmon make it my go-to fish! Any time that I can learn new ways to prepare it make me happy-happy! Will you be posting salmon recipes every Saturday now? The photo of the snow is so pretty, but I totally understand how you and most of the country is ready for spring! Thanks for the delicious recipe!!!! (Pinning and saving on ZipList).
Lea Ann Brown says
Not every Saturday Roz. But at least once a month. Thanks for that Pin and that Ziplist save.
Heather says
Preserved lemon? Yum!
Lea Ann Brown says
That’s what I said. 🙂
Lea Ann Brown says
Hubs wasn’t all that thrilled about it’s return … so glad to hear someone was. 🙂
Chris says
I bet that is eye wincing tart, in a good way like capers. I love that first photo too, great styling.
We’ve had double the annual snow this year and the single worst snow in 18 years here this year. Even still it’s laughable compared to what you guys get, I can’t imagine. Stay warm and toasty!
Lea Ann Brown says
Chris, it’s so good to see the return of that green egg with that cute smile in my comments box. Hope your project went perfectly. There is a little sugar in the dressing, so it’s not eye-wincing … not that there’s anything wrong with that. 🙂
Sam @ My Carolina Kitchen says
Your salmon just sings of spring. After reading the comments, I must be behind the times because I don’t have any preserved lemon in my frig. I’ve heard of preserved lemons, but I thought you had to make them, I didn’t know you could buy them. How cool.
Sam
Lea Ann Brown says
Sam, I first bought them when Bev and Larry were here. I was blown away by the unique flavor. Tagine recipes are especially good with them.
pam (Sidewalk Shoes) says
This is absolutely perfect timing! I just noticed the jar of preserved lemons that I’ve had aging in the back of the fridge – and was trying to decide what to do with some of them!
Lea Ann Brown says
Glad I could help Pam. That happened to me with my last jar. It got lost in the refrigerator fray.
Vickie says
That looks so delicious – and the preserved lemon vinaigrette sounds perfectly divine. Beautiful pictures!
Lea Ann Brown says
Thanks Vickie.
cheri says
Salmon is one of our favorites and I have been looking for ways to use up the preserved lemons I’ve made. This looks spectacular! Pinned this for the next time we have salmon.
Lea Ann Brown says
Thanks so much for that Pin. Always appreciate that. Hope you enjoy the vinaigrette. We thought it was really good.
Happy Valley Chow says
Holy cow that salmon looks to die for! I’m sure that warmed you up on a cold snowy day!
Happy Blogging!
Happy Valley Chow
Lea Ann Brown says
Thank Eric.
Holly says
Lemon with your salmon is a perfect way to encourage spring to arrive. I think this looks bright and fresh just like the start of a new spring season!
Lea Ann Brown says
Thanks Holly. I agree about that lemon/spring thing. 🙂
sue/the view from great island says
We love salmon in our house, and I’m always looking for new and exciting ways to serve it, the vinaigrette sounds wonderful, and I even have some homemade preserved lemons in the fridge!
Lea Ann Brown says
Thanks so much for stopping in Sue and the comment. One of these days I’m going to make my own preserved lemon.