Grilled Salmon with Chermoula

I’ve started cooking a lot of Mediterranean dishes because most Mediterranean dishes are pretty healthy and after spending our honeymoon in the Mediterranean and enjoying the cuisine, it’s become special for me.  I’ve been trying several recipes from Williams-Sonoma’s Essentials of Mediterranean cooking and here is one of my favorites, which is a Moroccan grilled salmon.  It was simple and quick to prepare and my husband and I both loved it!



3 tablespoons fresh lemon juice

1/3 cup fresh parsley leaves

1/3 cup fresh cilantro leaves

1½ teaspoons paprika

¾ teaspoon  ground cumin

1 glove garlic, minced

¼ teaspoon sea salt

5 tablespoons olive oil

4 salmon fillets


Using a mortar and pestle, combine lemon juice, parsley, cilantro, paprika, cumin, garlic and salt until a thick paste forms.  Slowly drizzle in the olive oil while stirring constantly until a smooth mixture forms.  Place half the mixture in a shallow bowl large enough to hold the fish.  Place salmon fillets in the bowl and turn to coat with the marinade.  Cover and refrigerate for at least 30 minutes.

Using a grill or grill pan, cook the salmon over the hottest part of the grill.  Turn the fillets once and grill until the fish is opaque, but still moist looking in the center, about 8-10 minutes total.  Transfer  fish to a platter and brush with the reserved herb mixture.

Source:  Williams-Sonoma Essentials of Mediterranean Cooking


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