Moroccan Grilled Salmon
Recipe Details
Level: Easy
Total Time: 52 minutes
Prep Time: 10 minutes
Marinating Time: 20–30 minutes (inactive)
Cook Time: 12 minutes
Yield: 4 servings
Ingredients
Yogurt
Lemon juice
Olive oil
Garlic
Coriander
Cumin
1/4 teaspoon salt
Pepper, to taste
Salmon (4 servings)
Fresh herbs, for garnish
Lemon wedges, for serving
Directions
In a small bowl, mix together the yogurt, lemon juice, olive oil, garlic, coriander, cumin, salt, and pepper until well combined.
Pour half of the sauce into a large resealable plastic bag; cover and refrigerate the remaining sauce for later.
Add the salmon to the bag, seal, and gently turn to coat evenly with the marinade. Refrigerate for 20–30 minutes, flipping the bag once to ensure all sides are marinated.
Preheat a grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
Remove the salmon from the marinade and pat dry with paper towels to remove excess yogurt (this helps achieve a crispy, browned exterior).
Place the salmon on the grill. Cook for 4–6 minutes per side, depending on thickness, until the fish is browned on the outside and opaque in the center (it should flake easily with a fork).
Serve the salmon immediately with the reserved yogurt sauce, garnished with fresh herbs and lemon wedges.
