top of page
  • Bettina Applewhite

Cinnamon & Cumin Spiced Salmon

The American Heart Association and the Dietary Guidelines for Americans recommended that we eat two servings of fish that is high in Omega-3 fatty acids at least twice a week. Salmon is one of those fish that fit the criteria. Eating salmon so often doesn't mean that it has to be boring. Salmon is a strong fish that can withstand some bold flavors. This cinnamon and cumin spiced salmon can transport you to the North African country of Morocco with very little effort.

This salmon is great for cool fall nights or afternoons. The cinnamon and cumin have warm notes that go great with crisp air. I've paired this salmon with avocado and it was a delicious pair!

I love quick and easy recipes that are great for week nights or any time that I don't feel like doing a lot of cooking or I just need something on the table quickly. That's just what this salmon recipe is. Try it out and let me know how you like it! Leave a comment below.

Moroccan Spiced Salmon

Serves 4


1 lb Salmon filet, cut into 4 servings

1 Tbsp Olive oil

3/4 tsp Brown sugar

1/2 tsp Cinnamon

1/2 tsp Cumin

Salt & Pepper, to taste


  1. Preheat oven to 350 degrees. Pat dry and rub with olive oil on all sides. Season with salt and pepper.

  2. Combine brown sugar, cinnamon, and cumin in a small bowl. Rub mixture on flesh side of salmon filets.

  3. Place salmon pieces on a prepared baking sheet. Bake for 12 - 15 minutes until the salmon is opaque. Enjoy!


Related Posts

See All


bottom of page