Moroccan Baked Salmon

Prep Time
Cook Time
Ready In

"This is a recipe that you will make over and over again, The chermoula, Moroccan spice mix, serves both as a marinade and sauce. Easy on the waistline too. The recipe is from an old "Eating Well" magazine (2004)"

Original recipe yields 2 servings


  • Serving Size: 1 (598 g)
  • Calories 426.2
  • Total Fat - 16.6 g
  • Saturated Fat - 3.4 g
  • Cholesterol - 54.7 mg
  • Sodium - 875.3 mg
  • Total Carbohydrate - 57.5 g
  • Dietary Fiber - 0.9 g
  • Sugars - 48.2 g
  • Protein - 12.8 g
  • Calcium - 53.4 mg
  • Iron - 1.5 mg
  • Vitamin C - 5.1 mg
  • Thiamin - 0.2 mg

Step 1

Combine yogurt, parsley, cilantro, lemon juice, oil, garlic, paprika, cumin salt and pepper. Reserve two tablespoon of the chermoula, place in fridge

Step 2

Place the salmon fillets in a zip lock bag and pour the remaining chermoula over the salmon, turn to coat and let it rest for up to 30 minutes

Step 3

While the salmon is resting in the chermoula heat the oven to 375f

Step 4

Place salmon in an oven proof dish, leaving some of the chermoula on top, bake for about 15- 20 minutes or until the fish flakes easily. Do not over cook

Step 5

Spoon the reserved sauce over the fish, garnish with a lemon wedge & serve

Tips & Variations

No special items needed.


Derf "RIP" Forever in our Kitchen

wonderful baked salmon, great flavours and definately guest worthy!!Due to circumstances mine got left in the marinade overnight but it still turned out perfect! one to be made often, sooo delicious and the timing for baking was perfect, moist and delicious!!

(4 Jun 2013)


This is a great salmon recipe!! It tastes divine and is pretty enough to serve to special guests. I will be making this one quite often. Thanks for sharing this here with us Bergy.

review by:
(30 Dec 2012)