Salmon Chermoula

Nutrition · per serving

Steps

1. 1

   Pat the salmon dry with kitchen paper. Finely chop the coriander and parsley, grate the garlic, and in a shallow dish mix the coriander, parsley, garlic, cumin, paprika, lemon zest, lemon juice, olive oil, salt, and black pepper into a loose paste. This herb paste should be thick enough to cling to the fish but still spreadable.

   2 fillets (about 180 g each) salmon fillets, skin-on20 g fresh coriander, finely chopped15 g fresh parsley, finely chopped2 cloves garlic, finely grated1 tsp ground cumin1 tsp sweet paprika1 tsp lemon zest20 ml lemon juice25 ml olive oil1/2 tsp fine salt1/4 tsp black pepper
2. 2

   Rub the chermoula all over the salmon, concentrating on the flesh side and lightly coating the skin side. Leave to marinate for 10 minutes at room temperature while you heat a grill pan or outdoor grill over medium-high heat. For beginner-friendly cooking, avoid a very high heat, which can burn the herbs before the salmon cooks through.

   2 fillets (about 180 g each) salmon fillets, skin-on20 g fresh coriander, finely chopped15 g fresh parsley, finely chopped2 cloves garlic, finely grated1 tsp ground cumin1 tsp sweet paprika1 tsp lemon zest20 ml lemon juice25 ml olive oil
3. 3

   Brush the hot grill pan or grill grates lightly with the remaining olive oil. Place the salmon skin-side down and cook for 5-6 minutes without moving it, so the skin releases naturally and the fish cooks mostly from below. If using a grill pan, press very gently for the first 20 seconds to help the skin make full contact.

   2 fillets (about 180 g each) salmon fillets, skin-on5 ml olive oil
4. 4

   Turn the salmon carefully and cook for 2-4 minutes on the flesh side, depending on thickness, until the center is just opaque and flakes easily with gentle pressure. A thermometer inserted into the thickest part should read about 52-55°C for moist salmon; carryover heat will finish it.

   2 fillets (about 180 g each) salmon fillets, skin-on
5. 5

   Transfer the salmon to plates and rest for 2 minutes so the juices settle. Serve immediately with lemon wedges for squeezing over at the table.

   2 wedges lemon wedges

Origin & History

Chermoula is a classic North African herb-and-spice marinade and condiment, especially associated with Moroccan coastal cooking. It is traditionally used with fish and seafood, combining fresh herbs, garlic, spices, lemon, and olive oil to create a bright, aromatic flavor.