🇲🇦 MoroccoCatalog recipe
Salmon fillets seared crisp-edged and bathed in a garlicky cilantro-cumin chermoula, the marinade Moroccan cooks reach for on any fish that lands on the counter.
For 4 servings.
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Blend the cilantro, garlic, cumin, paprika, lemon juice and zest, 3 tbsp of the olive oil, salt and pepper into a rough green paste — the chermoula.
Rub half the chermoula over the salmon fillets and let them marinate 10 minutes.
💡 Ten minutes is enough for salmon — much longer and the lemon in the marinade starts to firm up the flesh.
Heat the remaining oil in a large skillet over medium-high heat and lay the salmon in skin-side down; cook 4 minutes without moving it.
Flip and cook 3 minutes more, until just opaque and flaking at the thickest point.
Spoon the remaining chermoula over the fillets and warm through 1 minute.
Serve immediately with lemon wedges and the pan juices spooned over.
Chermoula is Morocco's standing marinade for fish, a blend of cilantro, garlic and warm spice that coastal cooks have long rubbed onto sardines, mackerel and whatever the day's catch brought in. Salmon, sold boneless and ready at any supermarket counter, takes the same paste well and turns the technique into a fifteen-minute dinner.
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