Moroccan Salmon with Cucumber Raita

Moroccan Salmon with Cucumber Raita | A Teaspoon of Happiness

This recipe is not dairy free. It was published before Simply Whisked went dairy free, but I have chosen not to remove it as a reference for incoming traffic. Feel free to swap dairy free substitutes for the ingredients to make it dairy free.

I’m sitting here, trying to think of something to write for this post, and all I want to do is tell you how good the salmon looked in the movie Bears. Yes, the Disney Nature film. It was so, so cute. You have to see it. We went a few weeks ago, and I’m seriously obsessed with how tasty the salmon looked while the Bears were eating it. Maybe I’m weird, but it was seriously the best looking salmon that I’ve seen. The color was so deep and beautiful, and now I’m super excited that Copper River salmon is in season – I finally saw some at the grocery store today. I’m sorry if it’s weird that I’m talking about nature films on my food blog, but I just can’t get that salmon out of my head.

Moroccan Salmon with Cucumber Raita | A Teaspoon of Happiness

Obviously, this recipe would be perfect for any kind of salmon because it’s flat out fantastic. It’s baked to perfection with a caramelized crust of Moroccan-inspired spices, and the cucumber raita is creamy, cooking and just the right amount of tangy. It’s made with Greek yogurt, too, so that totally makes it ok to smother your fish in it. I’m not entirely sure of the difference between cucumber raita and Tzatziki sauce, but if calling I don’t think either of the two is specifically Moroccan in nature.

The preparation is pretty basic. You make a spice paste and spread it on the salmon before baking it. Then, while the fish is baking, you make this cucumber raita sauce. You can have everything cleaned up and the table set by the time your meal is done. You’re going to love it.

Moroccan Salmon with Cucumber Raita | A Teaspoon of Happiness


Moroccan Salmon with Cucumber Raita

  • Author: Melissa Belanger
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x


  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon coriander
  • 1/4 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/8 teaspoon ginger
  • 2 teaspoons brown sugar
  • 2 teaspoons olive oil
  • 4 salmon filets (1 1/22 pounds total)
  • 1/2 cup finely diced, seeded English cucumbers
  • 1 5.3-ounce container plain, non-fat Greek yogurt (about 2/3 cup)
  • 1 tablespoon lemon juice
  • 1 small garlic clove, minced


  1. Preheat oven to 400˚F (200˚C).
  2. In a small bowl, mix together the paprika, garlic powder, chili powder, coriander, cumin, salt, ginger and brown sugar. Pour olive oil into bowl and stir to form a paste.
  3. Spread spice mixture evenly onto the salmon. Bake for 20 – 30 minutes depending on thickness – until salmon is cooked through.
  4. While salmon is baking, stir together the remaining ingredients in a small bowl to make the cucumber raita.
  5. Top each piece of salmon with cucumber raita just before serving.


  • Calories: 0
  • Sugar: 0 g
  • Sodium: 0 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 0 g
  • Fiber: 0 g
  • Protein: 0 g
  • Cholesterol: 0 mg

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  • Reply
    May 21, 2014 at 1:54 pm

    This looks SO good! Raita is pretty much amazing on everything and a spice rubbed salmon sounds like perfect summer food. Mmmm. And no it’s not weird to be envying the bears’ salmon!

  • Reply
    Fawn @ Cowen Park Kitchen
    May 22, 2014 at 12:55 pm

    Any way I can work yogurt into a meal, it’s on! I too am excited for salmon season–it’s everywhere here in Seattle!

    • Reply
      Melissa Belanger
      May 22, 2014 at 5:47 pm

      Ah! I’m so jealous. I bet you have the best seafood over there! You’re so lucky.

      • Reply
        Fawn @ Cowen Park Kitchen
        May 23, 2014 at 12:21 pm

        Lucky is correct. I have some friends here who don’t eat seafood and I think they’re nuts!

  • Reply
    32 Meatless Meals for Lent - Simply Whisked
    June 13, 2018 at 3:30 pm

    […] Moroccan Salmon with Cucumber Raita […]

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