Moroccan Baked Salmon With Preserved Chermoula Recipe

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.

No additional tips available.

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

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.

Moroccan Baked Salmon With Preserved Chermoula

How did you like this recipe?

Frequently Asked Questions