Grilled Salmon with North African Flavors

Follow ACE On
Healthy Living

Healthy Recipes
Provided by

Grilled Salmon with North African Flavors

Grilled Salmon with North African Flavors

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 degrees F for 12 to 15 minutes.

Serves 4

Prep Time 15 min

Total Time 45 min.


  • 1/4 cup low-fat or nonfat plain yogurt
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoon 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

Cooking Directions

Step 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.

Step 2

Meanwhile, preheat grill to medium-high.

Step 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.