Sherri’s Succulent Salmon (aka Moroccan Salmon)

These recipes are the concoctions of (cartoon) chef extraordinaire, Sherri’s neighbor and cooking mentor, Chef Chumley.  Chef and Sherri are happy to bring them to you on Wednesdays and Fridays.


You don’t have to go on The Road to Morocco to indulge in this deliciously delectable denizen of the deep.  Just take the road to your local fish store or supermarket, follow this ridiculously simple and short recipe, and all of your friends and relatives will be taking the road to your home to enjoy the distinctive delight of your efforts. If you’re like me, your favorite part of cooking this dish will be the easy clean-up:


Sherri’s Succulent Salmon (aka Moroccan Salmon)


Prep time: 20 minutes  •  Cook time: 30 minutes • Yields 4 Servings

1½ lbs. skinless salmon fillet cut into 4 even portions
½ cup extra virgin olive oil
20-25 peeled cloves of garlic
1 tbsp paprika
1½ tsp cumin
1/8 tsp red pepper flakes (optional)
½ tsp salt
1 cup fresh cilantro roughly chopped


Begin by placing garlic cloves and olive oil in a small sauce pan. Place on low heat for 20 minutes.

Next, dry the salmon portions in paper towels. Put a few drops of olive oil in a baking dish and spread around. You don’t need much.

Sprinkle just a bit of salt on the bottom side of the fish. Place in baking dish so that there is space between portions. Sprinkle paprika, cumin, salt, pepper flakes and cilantro over the fish. When oil and garlic are ready, pour evenly over the salmon.

Cover the dish with foil and bake at 350° for 25 minutes. Remove from oven and let sit covered for another 10 minutes.

Serve and spoon plenty of the sauce over the fish. Be sure to have some good bread with this dish.


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