Salmon Steaks with Chermoula Recipe


Chermoula is a Moroccan seasoning paste wed for marinating food, especially Dish. I also like using this mixture with whole salmon, tucking it into the cavity to permeate the flesh with its aroma and flavor.


  • 4 salmon steaks, 175-200g (6-7oz) each


  • 4 garlic cloves, finely chopped

  • 1/2 green chilli, such as Jalapeno, Kenya or Serrano, finely chopped

  • 3-4 tomatoes, chopped

  • 4 tbsp chopped fresh coriander

  • 4 tbsp chopped fresh

  • 3 tbsp olive oil

  • Juice of 1/2 lemon

  • 1/2 tsp each ground cumin and curry powder

  • Salt, to taste


  1. To make the Chermoula, combine the garlic, chili, tomatoes, coriander, parsley, 2 tablespoons of olive oil, the lemon juice, cumin and curry powder. Process until smooth and season to taste.

  2. Combine the remaining olive oil with half the Chermoula in a shallow dish. Add the salmon steaks and turn until well coated. Leave to marinate for 1-3 hours at room temperature.

  3. Light the barbecue or preheat a gas barbecue.

  4. Cook the salmon steaks over hot coals, preferably covered, for 8-10 minutes, turning once, until the salmon is opaque and feels firmish to the touch.

  5. Serve this salmon steaks immediately, accompanied by the remaining Chermoula.

More About Grilled Salmon Recipes

Copyright © 2008-2018 All Rights Reserved is a participant in the Amazon Serivce LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to

All trademarks are the property of their respective owners.

Contact Us | Terms of Use | Privacy Policy