Smoky chermoula salmon

Smoky chermoula salmon

  • 1
  • 2
  • 3
  • 4
  • 5
(5 ratings)

Prep: 30 mins Cook: 15 mins Plus marinating


Serves 4
Heart healthy and a good source of omega-3, chermoula will make an exotic addition to this barbecued fish

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal356
  • fat26g
  • saturates4g
  • carbs4g
  • sugars0g
  • fibre0g
  • protein27g
  • salt0.16g
Save to My Good Food
Please sign in or register to save recipes.


  • 1 salmon fillet, skin on is essential, weighing about 500g/1lb 2oz

For the marinade

  • 4 garlic cloves
  • bunch coriander, roughly chopped, plus extra to serve
  • ½ tbsp coriander seed
    Coriander seeds

    Coriander seed

    kor-ee-and-er seed

    The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…

  • 1 tbsp powdered cumin



    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • 1 tbsp smoked paprika
  • ½ tsp cayenne pepper
  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • juice 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • pinch saffron strands



    The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…

  • 1 red chilli, deseeded and chopped, to serve


  1. Tip all the ingredients for the marinade into a food processor and blitz until you have a rough paste. Sit the salmon in a dish and rub the marinade all over the flesh. Leave for 1 hr or overnight in the fridge.

  2. Heat the barbecue and fold a length of foil longer than the fish into a strip and sit the salmon on top, skin-side down. Using the ends of the foil, lift the fish onto the bars of the barbecue – if you have a kettle barbecue, place the lid on. Leave the fish for about 15 mins until it is just cooked through. Using the foil, carefully lift the fish onto a platter and scatter with coriander and chilli. Let everyone pull bits of the fish away, but leave the skin behind. Serve with a simple tomato, red onion and cumin seed salad.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
2nd Sep, 2019
Easy fuss free BBQ cooking. Prepared the night before, placed at the back of the BBQ no further attention needed. Looks impressive if you serve it as whole piece of fish and just let your guests help themselves.
22nd May, 2017
So easy and delicious!
28th Jul, 2013
This recipe is downright perfect. Blew us away! Will definitely make again, seriously good for dinner the next day too.
27th May, 2012
Tried it with the whole side of a salmon. Cooked it on a hot open BBQ and it was top notch..
26th May, 2012
Absolutely delicious - completely recommend - absolute piece of cake to make - my 9 year old made the marinade, and we used ground coriander instead of seeds, to avoid 'crunchy bits'! Incredibly moist (although I did check it with a thermometer!) and just the right amount of kick from the cayenne - make sure you use sweet smoked paprika, and not hot though, as I think it might be a bit too spicy with hot! Has a really lovely smoky taste when done on a kettle BBQ with the lid down - yum!!
16th Aug, 2011
For me the marinade did not brown on the top as shown by the picture. Very tasty and moist. I will grill the top for the last few minutes next time.
16th Jul, 2011
Did this cooked in the oven, as British weather wasn't up to BBQ!! It was lovely, left it marinading overnight and the salmon was wonderfully moist when cooked. Served it with the suggested tomato and red onion salad, and also a butternut squash and puy lentil salad I also found on the GF site. A very easy but extremely pleasing birthday lunch!
15th Jul, 2011
Have made this a couple of time - it is delicious!
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?