Grilled Salmon with North African Flavors

Grilled Salmon with North African Flavors

3 Reviews
From: EatingWell Magazine Spring 2004

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1/4 cup low-fat or nonfat plain yogurt
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1 1/2 teaspoons paprika
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt, or to taste
  • Freshly ground pepper, to taste
  • 1 pound center-cut salmon fillet, cut into 4 portions (see Tip)
  • 1 lemon, cut into wedges


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  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. 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.
  • 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.
  • To oil a grill: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.
  • Fish on foil: Fish that flakes easily requires a delicate touch to flip on the grill. If you want to skip turning it over when grilling, measure a piece of foil large enough to hold the fish and coat it with cooking spray. Grill the fish on the foil (without turning) until it flakes easily and reaches an internal temperature of 145°F.

Nutrition information

  • Per serving: 287 calories; 19 g fat(4 g sat); 1 g fiber; 3 g carbohydrates; 25 g protein; 40 mcg folate; 63 mg cholesterol; 2 g sugars; 0 g added sugars; 869 IU vitamin A; 13 mg vitamin C; 57 mg calcium; 1 mg iron; 228 mg sodium; 514 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 3 lean protein, 1/2 fat

Reviews 3

October 27, 2013
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By: EatingWell User
Everyone I've cooked this for has loved it!! I have three non-fish eaters in the family and they love this dish as well. I have prepared it numerous times for family and friends and it's always a hit, with many going back for seconds. I would recommend preparing extra sauce as many enjoy it over a side dish of brown/wild rice. Pros: Easy to prepare and cook.
October 08, 2010
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By: EatingWell User
Your version of this classic is yummy, CHOUKRAN! its wonderful aroma and flavour brought back fond memories of N.Africa's best sights, smells and tastes... Charmoula/Shermula is perfect for other uses too, absolutely yummy on lamb, chicken... salmon or tuna steaks... grilled veggies, etc.
January 27, 2010
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By: EatingWell User
My husband liked this, but said he wouldn't want it multiple nights in a row. I was no fan of this recipe. It's got intense flavor, which is great, but I just didn't love it. I did put it in the oven instead of grilling, and it worked out great--perfectly cooked.