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Grilled Salmon With North African Flavors

WebMD Recipe from

Total Time: 45 mins

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.


  • 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


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.


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.

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