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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.

Source: EatingWell Magazine, Spring 2004


Recipe Summary

40 mins


Ingredient Checklist


Instructions Checklist
  • Combine yogurt, parsley, cilantro, lemon juice, oil, garlic, paprika, cumin, salt and pepper in a small bowl. Reserve 2 tablespoons of the sauce; cover and refrigerate. Place salmon in a medium sealable plastic bag. Pour in the remaining yogurt mixture, seal the bag and turn to coat. Refrigerate for 10 (or up to 30) minutes.

  • Meanwhile, preheat grill to medium-high.

  • Oil the grill rack (see Tip). Remove the salmon from the marinade, blotting any excess. Grill the salmon until it is browned and just cooked through, 4 to 5 minutes per side. Top the salmon with the reserved sauce and garnish with lemon wedges.


To skin a salmon fillet: Place a fish fillet on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.

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 Facts

318 calories; protein 24g; carbohydrates 2.2g; dietary fiber 0.4g; sugars 1g; fat 23.2g; saturated fat 4.7g; cholesterol 63mg; vitamin a iu 656.1IU; vitamin c 10.9mg; folate 36.8mcg; calcium 39.3mg; iron 0.8mg; magnesium 36mg; potassium 483mg; sodium 183.9mg; thiamin 0.3mg.