Moroccan-Style Salmon with Herbed Bulgur Salad

Tender salmon and warm Moroccan spices make for a quick and healthy meal. Bulgur is low in fat and a good source of vitamins, minerals and fiber for a filling side.

Get access to everything we publish when you sign up for Outside+.

Prep Time
35 min
40 min


  • 1 tsp paprika

    ¾ tsp ground cumin

    ½ tsp ground ginger

    ½ tsp ground black pepper

    ¼ tsp ground cardamom

    ¼ tsp sea salt

    ½ tsp olive oil

    16 oz boneless, skinless salmon fillet, cut into 4 equal pieces


  • ¾ cup bulgur, rinsed

    2½ cups loosely packed arugula

    ½ cup chopped cucumber

    1⁄3 cup chopped red onion

    1⁄3 cup grape tomatoes, chopped

    ¼ cup chopped flat-leaf or Italian parsley

    3 tbsp chopped fresh mint leaves

    1½ tbsp fresh lemon juice

    ¼ tsp ground black pepper


1. Prepare bulgur: In a large saucepan, bring 1½ cups water to a boil. Add bulgur, cover and return to a boil. Reduce heat to a simmer, cover and cook for about 15 minutes, until water is absorbed and bulgur is soft. Remove from stove top and let sit, covered, for 5 minutes. Fluff with a fork.

2. Meanwhile, prepare salmon: In small bowl, combine paprika, cumin, ginger, ½ tsp pepper, cardamom and salt. In a large skillet on medium-high, heat oil. Season salmon with spice mixture and add to skillet. Cook for 4 minutes per side, until flesh flakes easily when tested with a fork. Remove from skillet and cover to keep warm.

3. To bulgur, add arugula, cucumber, onion, tomatoes, parsley, mint, lemon juice and ¼ tsp pepper and stir to combine. Divide salmon and bulgur mixture among serving plates. 

Nutrition Information

  • Serving Size ¼ of salmon and 1 cup bulgur mixture
  • Calories 251
  • Carbohydrate Content 24 g
  • Cholesterol Content 53 mg
  • Fat Content 5 g
  • Fiber Content 6.5 g
  • Protein Content 27 g
  • Saturated Fat Content 1 g
  • Sodium Content 189 mg
  • Sugar Content 2 g
  • Monounsaturated Fat Content 2 g
  • Polyunsaturated Fat Content 1.5 g