Grilled Salmon with Chermoula


Preparation info

  • 4–6

    • Difficulty


Appears in

Cooking with Spice

Cooking with Spice

By Jennifer Newens

Published 2013

  • About

Chermoula is a classic spice-and-herb sauce from Morocco and surrounding countries that is often used as a marinade and sauce for seafood. This version has a Spanish influence, complementing cumin’s slightly smoky taste with smoked paprika. For a full meal, serve with steamed couscous.


  • 3 Tbsp fresh lemon juice
  • cup ( oz/10


In a mortar, combine lemon juice, parsley, cilantro, preserved lemon, paprika, cumin, garlic, and ¼ teaspoon salt. Using a pestle, and working in a circular motion, grind the ingredients together to a thick paste. This can take a few minutes. Slowly drizzle in oil while stirring constantly with pestl