Grilled Salmon with North African Flavors

No votes yet.
Please wait...
Voting is currently disabled, data maintenance in progress.
Preparation time
15 mins
Cooking time
45 mins
4 people
Meal course
Posted by
Posted on
1 cup
nonfat plain yogurt
1 chopped
Fresh Parsley
1 chopped
fresh cilantro
2 table spoon
Lemon Juice
1 table spoon
extra-virgin olive oil
3 minced
1 1/2 teaspoon
1 teaspoon
Ground cumin
1 teaspoon
1 table spoon
Freshly ground pepper
1 Quatered
center-cut salmon fillet
1 Quatered
Grilled Salmon with North African Flavors

Recipe by: EatingWell

Our version of the classic North African herb paste known as chermoula serves as both a marinade and a sauce for this richly flavored salmon. If it is too cool to grill outdoors, you can roast the salmon at 450°F for 12 to 15 minutes.

Warning: count(): Parameter must be an array or an object that implements Countable in /home/forge/default/public/wp-content/themes/SocialChef/single-recipe.php on line 178
  1. Stir together yogurt, parsley, cilantro, lemon juice, oil, garlic, paprika, cumin, salt and pepper in a small bowl. Reserve ¼ cup for sauce; cover and refrigerate. Place salmon fillets in a large sealable plastic bag. Pour in the remaining herb mixture, seal the bag and turn to coat. Refrigerate for 20 to 30 minutes, turning the bag over once.
  2. Meanwhile, preheat grill to medium-high.
  3. Oil the grill rack (see Tip). Remove the salmon from the marinade, blotting any excess. Grill the salmon until browned and opaque in the center, 4 to 6 minutes per side. To serve, top each piece with a dollop of the reserved sauce and garnish with lemon wedges.
  4. Tips: Keeping the skin on when grilling salmon helps hold the fish together and protects the delicate flesh from the searing heat. Once cooked, the skin slips off easily.

No comments yet, be the first to leave one!

You must be logged in to post a comment.