Grilled Salmon with Ras El Hanout & Za'atar
by RoryThis delightful salmon recipe is great on the grill or prepared in the oven.
Grilled Salmon with Ras El Hanout & Za'atar
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Category
Meats & Barbecue
Ingredients
2 Large Salmon Fillets (Skin On)
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2 tsp. Lemon Pepper
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Cherrywood Smoked Sea Salt (to Taste)
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4 tsp. Ras El Hanout
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½ tsp. Marash Chile, Crushed
2 Tbsp. Lemon Juice
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2 Tbsp. Za’atar Blend
4 Tbsp. Extra Virgin Olive Oil
Fresh Rosemary, Thyme, and Mediterranean Oregano
Directions
Line a baking sheet with two large pieces of foil. Place each large piece of salmon into foil, skin-side down. Sprinkle both with Smoked Sea Salt and the Lemon Pepper.
Mix the Ras el Hanout together with the lemon juice and crushed Marash Chile, along with 2 Tbsp of Olive Oil. Rub this spice mix over one of the pieces of salmon, working it gently into the fish.
Next, make a mixture of Za’atar Blend with lemon juice and olive oil and drizzle it over the second piece of fish, gently massaging it into the salmon.
Let salmon fillets set for about 15 min as you prepare the grill; you’ll want the heat at a medium temperature.
Place Salmon on grill (in foil packs), beginning with the skin-side down. Grill 8-10 min, then flip over foil packages and grill another 6-8 minutes.
Open foil packages and transfer to a serving platter. Divide larger fillets into serving-size pieces, then sprinkle fillets with fresh rosemary, thyme and oregano just before serving.