Grilled salmon with chermoula sauce

We love grilled salmon, and pairing it with a chermoula sauce is something you absolutely will not regret!

Grilled salmon with chermoula sauce

SERVES 6 | HANDS-ON 30 min | TOTAL TIME 30 min

INGREDIENTS

For the chermoula sauce

• ½ cup parsley leaves
• ½ cup coriander leaves
• 2 garlic cloves, minced
• 1 tsp dried chilli flakes
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp ground turmeric
• 1 tbsp lemon juice
• 1 tbsp olive oil
• ½ cup Greek-style yogurt

For the rest

• 2 red onions 
• 3 zucchini (360g), sliced thinly lengthways 
• 340g asparagus, trimmed
• ¼ cup extra virgin olive oil
• 6 x 180g salmon fillets, skin on, pin-boned

To serve

• lemon wedges, to serve

METHOD

For the chermoula sauce

COMBINE all the ingredients except the yogurt, into a food processor and blend until combined and smooth. Transfer to a bowl, season and stir in the yoghurt.

For the vegetables

CUT each onion into 8 wedges, keeping root ends intact. Combine onion, baby marrow and asparagus with 1 tablespoon of the oil in a medium bowl.

COOK vegetables on a traditional or gas braai until charred and tender. Remove and cover loosely with foil to keep warm.

RUB salmon fillets with another tablespoon of oil and season.

GRILL salmon, skin-side down, on the braai for 2 minutes or until the skin is crisp. Turn and cook for a further 2 minutes or until just cooked through. Flake salmon into bite-sized pieces or serve whole.

To serve

TOP grilled vegetables with salmon and sauce and drizzle with remaining oil. Serve with lemon wedges.

Tip from the team: Chermoula is a beautiful green marinade used predominantly in Moroccan cooking, but also seen in Tunisian, Libyan and Algerian cooking alike. It is used mainly to flavour fish and seafood, but can also be used with other meats. 

Print Recipe

Grilled salmon with chermoula sauce

Serves: 6

Total Time: 30

Ingredients

• For the chermoula sauce
• ½ cup parsley leaves
• ½ cup coriander leaves
• 2 garlic cloves, minced
• 1 tsp dried chilli flakes
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp ground turmeric
• 1 tbsp lemon juice
• 1 tbsp olive oil
• ½ cup Greek-style yogurt
• For the rest
• 2 red onions 
• 3 zucchini (360g), sliced thinly lengthways 
• 340g asparagus, trimmed
• ¼ cup extra virgin olive oil
• 6 x 180g salmon fillets, skin on, pin-boned
• To serve
• lemon wedges, to serve

Instructions

For the chermoula sauce

1

COMBINE all the ingredients except the yogurt, into a food processor and blend until combined and smooth. Transfer to a bowl, season and stir in the yoghurt. 

2

For the vegetables

3

CUT each onion into 8 wedges, keeping root ends intact. Combine onion, baby marrow and asparagus with 1 tablespoon of the oil in a medium bowl.

4

COOK vegetables on a traditional or gas braai until charred and tender. Remove and cover loosely with foil to keep warm.

5

RUB salmon fillets with another tablespoon of oil and season.

6

GRILL salmon, skin-side down, on the braai for 2 minutes or until the skin is crisp. Turn and cook for a further 2 minutes or until just cooked through. Flake salmon into bite-sized pieces or serve whole.

To serve

7

TOP grilled vegetables with salmon and sauce and drizzle with remaining oil. Serve with lemon wedges.

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Sjaan Van der Ploeg

Sjaan is a food stylist and recipe developer for Food & Home. She aims to create mouth-watering images and exciting How To videos on our Instagram, hoping to inspire people to try new recipes and have fun in the kitchen.