Salmon Chermoula (Herb-Marinated Salmon)

Method

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   Flip and cook 3 minutes more, until just opaque and flaking at the thickest point.

5. 5

   Spoon the remaining chermoula over the fillets and warm through 1 minute.

6. 6

   Serve immediately with lemon wedges and the pan juices spooned over.