Charmoula is a Moroccan spice preparation that goes great on seafood. Try it on salmon for a taste adventure. This recipe is by Bibby Gignilliat of PartiesThatCook.com
248 per serving
- 1/2 cup extra virgin olive oil
- 3 cloves garlic, minced
- 1/4 cup parsley leaves, chopped
- 1/4 cup cilantro leaves, chopped
- 1/4 teaspoons cayenne
- 1-1/2 teaspoons paprika
- 1 teaspoons cumin seeds, toasted, ground
- 1 teaspoons kosher salt
- 1/4 teaspoons pepper
- 2 tablespoons lemon juice
- 8 6 oz pieces of salmon
- canola oil, for grilling
In a medium glass bowl, combine: olive oil, garlic, chopped parsley, chopped cilantro, cayenne, paprika, cumin, salt and pepper. Transfer one-third of the charmoula to a separate non-reactive bowl and add the lemon juice and set aside. This will be used later to baste the salmon.
Heat oven to 350F. Marinate salmon in two-thirds of the charmoula (without the lemon juice) for 1-2 hours or in an instant marinator according to manufacturers instructions.
Heat a ridged grill pan (or the barbecue) to high heat. Brush grill pan with canola oil. Sear salmon on one side to create grill marks. Remove from heat and transfer to a sheet pan, grill marks up. Baste the salmon generously with the lemon-flavored charmoula mixture. When finished grilling all the salmon, transfer the sheet pan to the oven. Finish cooking in the oven until done, about 10 minutes or transfer to a part of the grill where the heat is turned on. Close the lid of the grill and let it finish cooking from the indirect heat for about 10 minutes.
Transfer the salmon to a platter and serve garnished with the salad if you desire.