North African-Style Alaska Salmon Recipe

Name: North African-Style Alaska Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (4 ounce) can sliced ripe olives, drained; ¾ cup plain yogurt; ½ cup parsley, chopped; ¼ cup cilantro, chopped; 3 tablespoons fresh lemon juice; 2 tablespoons olive oil; 1 tablespoon minced garlic; 2 teaspoons paprika; 1 teaspoon ground cumin; 1 teaspoon turmeric; ½ teaspoon salt; ¼ teaspoon red pepper flakes; 4 alaska salmon steaks (fresh, thawed, or frozen 4 - 6-ounce each); 1 ½ tablespoons olives, canola, peanut or 1 ½ tablespoons grapeseed oil; 1 teaspoon lemon pepper seasoning; 2 tablespoons slivered red onions

Servings: persons

1 (4 ounce) can sliced ripe olives, drained
¾ cup plain yogurt
½ cup parsley, chopped
¼ cup cilantro, chopped
3 tablespoons fresh lemon juice
2 tablespoons olive oil
1 tablespoon minced garlic
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon turmeric
½ teaspoon salt
¼ teaspoon red pepper flakes
4 alaska salmon steaks (fresh, thawed, or frozen 4 - 6-ounce each)
1 ½ tablespoons olives, canola, peanut or 1 ½ tablespoons grapeseed oil
1 teaspoon lemon pepper seasoning
2 tablespoons slivered red onions

1
Reserve 2 tablespoons olives.
2
Blend remaining olives, yogurt, parsley, cilantro, lemon juice, olive oil, garlic, paprika, cumin, turmeric, salt and pepper flakes; set aside.
3
Rinse any ice glaze from frozen salmon under cold water; pat dry with paper towel.
4
Heat a heavy nonstick skillet over medium-high heat.
5
Brush both sides of salmon with oil.
6
Place salmon in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned.
7
Shake pan occasionally to keep fish from sticking.
8
Turn salmon over and sprinkle with lemon pepper.
9
Cover pan tightly and reduce heat to medium.
10
Cook an additional 6 to 8 minutes for frozen salmon or 3 to 4 minute for fresh/thawed fish.
11
Cook just until fish is opaque throughout.
12
To serve, spoon a dollop of sauce over each salmon portion; sprinkle on reserved olives and slivered onion.

347

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 (4 ounce) can sliced ripe olives, drained, ¾ cup plain yogurt, ½ cup parsley, chopped, ¼ cup cilantro, chopped, and more.

Yes, North African-Style Alaska Salmon falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

North African-Style Alaska Salmon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions