Moroccan Baked Salmon With Preserved Chermoula

Name: Moroccan Baked Salmon With Preserved Chermoula
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 salmon fillets, skinned; 8 teaspoons butter; 1/2 teaspoon crushed dried chili; chermoula; 3 garlic cloves (finely chopped); 1/4 preserved lemon (chopped); 4 tablespoons chopped fresh coriander leaves (chopped); 4 tablespoons chopped fresh parsley (chopped); generous pinch saffron; 1/2 teaspoon paprika; 1/4 teaspoon cayenne pepper; 2 tablespoons olive oil; 2 tablespoons lemon juice; 1 teaspoon honey (optional); salt & freshly ground black pepper

Servings: persons

4 salmon fillets, skinned
8 teaspoons butter
1/2 teaspoon crushed dried chili
chermoula
3 garlic cloves (finely chopped)
1/4 preserved lemon (chopped)
4 tablespoons chopped fresh coriander leaves (chopped)
4 tablespoons chopped fresh parsley (chopped)
generous pinch saffron
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon honey (optional)
salt & freshly ground black pepper

1
mix the chermoula ingredients with 2 tbsp water in a shallow dish , large enough to hold the salmon in a single layer. Coat the fish with the marinade and rub in well with your fingers.
2
Cover and leave to marinade for at least 2 hours.
3
Cut 4 pieces of foil large enough to hold the salmon . Place a salmon in each piece of foil and spoon over remaining marinade.
4
Top each piece with 2 tsp butter, a pinch of chillies and season with salt and pepper.
5
Fold the foil over to form 4 parcels . Place on a baking sheet and allow to sit at room temperature for 15 minutes. in the meantime preheat oven to 220 degrees C.
6
Bake in the oven for 20 minutes. Serve with potatoes or maybe cous cous.

473

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 salmon fillets, skinned, 8 teaspoons butter, 1/2 teaspoon crushed dried chili, chermoula, and more.

Yes, Moroccan Baked Salmon With Preserved Chermoula falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!