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Moroccan Grilled Salmon

Spring 2004, EatingWell Serves Two, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 4.6 (36 votes)

Tangy plain yogurt mixed with the classic ingredients for chermoula—a Moroccan spice mix—serves as both the marinade and the sauce in this salmon dish. If you like your food on the spicy side, add a pinch of cayenne to the mixture.



READER'S COMMENT:
"In the words of my meatless eating daughter, OMG! We generally have not eaten fish (the closest thing was popcorn shrimp) but this recipe has changed our whole outlook on salmon. Did not realize until I started preparation that I had...
Moroccan Grilled Salmon Recipe

10 Reviews for Moroccan Grilled Salmon

06/30/2013
My fish haters loved it

My husband and son do not like fish and will eat this no problems. My son has actually requested on occasion. He likes the fact it smell like enchiladas when I have to cook it in the house.

doesn't taste fishy
Comments
05/09/2012
Anonymous
JUST BEAUTIFUL and simple

I made this dish last night and OMG it was so delicious and my husband LOVED it...the grilling time was longer that what the recipe suggests.
I served the fish in a bed of couscous with orange green salad. Orange always goes well with salmon :)

easy to make, full of flavours
Morrocan Grilled salmon in a bed of couscous with orange green salad
Comments
05/02/2012
One of my favorites!

I have the Eating Well Serves Two cookbook, and this is hands down my favorite recipe in it. I don't always grill it, sometimes I just use the broiler or bake them, and it still turns out perfect! I always make extra sauce for serving, and add more cumin and garlic because I love the flavor. If you can't get skinless salmon and don't feel like skinning it, it definitely works by just slathering the mixture on and refrigerating for a while instead of directly marinating. A lot less messy too.

Comments
06/14/2011
delicious!

This was my first time cooking salmon (actually my first time cooking any fish) and it was awesome! came out perfect. I used greek yogurt instead of plain and had to substitute chili powder for the cumin as we were out and it was so good! My boyfriend said it tasted like something from a restaurant! Making it for his family this weekend!

Comments
01/31/2011
Spicy, Moist and Perfect

I baked this instead of grilling it, and it still came out perfectly moist and cooked through. I usually use a sweet marinade on salmon, so I wasn't sure if my family would take to this, but most of them loved it as much as I did. The cool tang of the yogurt mixes with the spice blend just right. Some of the family members who can't tolerate spicy food found the recipe as made with the recommended ratio of spice to yogurt a little too spicy for them to tolerate, so you might want to adjust to your mileage. As for me, I love spicy food and this was didn't hurt my mouth at all.

Comes out very moist
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