Grilled Salmon With North African Flavors

Total Time
Prep 15 mins
Cook 30 mins

Recipe found on This is a 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 degrees F for 12 to 15 minutes.

Ingredients Nutrition


  1. Stir together yogurt, parsley, cilantro, lemon juice, oil, garlic, paprika, cumin, salt and pepper in a small bowl. Reserve 1/4 cup for sauce; cover and refrigerate for use atop fish after cooked.
  2. 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.
  3. Meanwhile, preheat grill to medium-high. Oil the grill rack by placing oil a folded paper towel, hold it with tongs and rub it over the rack.
  4. 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.
  5. To serve, top each piece with a dollop of the reserved sauce and garnish with lemon wedges.
Most Helpful

This is great! I left the fish to marinate for about an hour and a half while at yoga and then cooked it in the oven... I love salmon and this is a keeper! Made it with a salmon steak. For ZWT #6!

Cadillacgirl June 09, 2010

This was a spectacular blend of flavors. Being winter here at the moment I roasted the salmon and it was ever so good served along with a light salad. As you say it is richly flavored and may not be to everyone's taste but I absolutely loved it.

Peter J July 20, 2008