Charmoula Grilled Salmon

with Moroccan “Vinaigrette”

Preparation info
  • Serves


    • Difficulty


    • Ready in

      20 min

Appears in
Healthy Jewish Cooking

By Steven Raichlen

Published 2000

  • About

This lively grilled salmon takes its inspiration from Morocco, particularly from a tangy herb sauce called charmoula, which Moroccan Jews like to serve with fish. To trim the fat, Fve reduced the oil in the charmoula, substituting vegetable broth instead. The traditional fish for this dish is fried sardines. 1 like to use salmon and I love the smoke flavor (not to mention the savings in fat grams) provided by the grilling.