Salmon Chermoula


  • 1⁄3 cup plain yogurt
  • 2 tablespoons olive oil
  • 1 lemon, zest and juice
  • 1/2 cup chopped fresh parsley
  • 1/2 cup chopped fresh cilantro
  • 1 clove garlic, peeled and minced
  • 1 jalapeño, stem and seeds removed, minced
  • 1 1/2 teaspoons ground cumin
  • Pinch each of salt and black pepper
  • 1 pound skin-on salmon filet, cut into 4 even pieces


  1. In a mixing bowl, stir together all of the ingredients except the salmon. Cover and refrigerate ½ cup of the chermoula sauce to serve with the finished salmon.
  2. Place the salmon in a baking dish and pour the remaining chermoula sauce over the filets to marinate, cover and refrigerate for 30 minutes.
  3. Heat an oiled grill or a skillet over medium-high heat. Remove the salmon from the marinade and place on the grill, skin side down. Cook the salmon for 4 to 5 minutes, flip gently and cook another few minutes until the fish reaches desired doneness. Remove from heat and serve with the remaining chermoula sauce.

Serving Suggestion

Accompanied by a wild rice blend studded with slivered almonds, this North African-inspired salmon dish is a bright and colorful main dish. Just add a wedge or two of lemon on the side.

Posted with permission from Find more recipes and information about your food and where it comes from at Stronger Together.Coop.