Recipe courtesy of Tanya Holland

Ras al Hanout Crusted Seared Salmon

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Grapeseed oil

4 (6-ounce) salmon fillets, skin removed

Ras al hanout:

4 tablespoons whole allspice

4 tablespoons toasted cumin seeds

8 tablespoons black peppercorns

4 tablespoons ground cardamom

2 tablespoons cayenne pepper

4 tablespoons ground cinnamon

2 tablespoons ground cloves

6 tablespoons toasted whole coriander

2 tablespoons ground ginger

2 tablespoons ground mace

2 tablespoons ground nutmeg

6 tablespoons turmeric

2 tablespoons dried thyme

5 bay leaves


  1. Grind all ingredients in a coffee grinder or with mortar and pestle. Heat 1 tablespoon of oil in a saute pan. Season fish with salt and pepper and roll in spice mixture, using just enough to lightly coat fillets. Reserve remaining spice mixture in airtight jar for several months. Sear over medium high heat for 3 minutes with skin side up, turn and cook and additional 3 minutes, fish should be medium rare.