Moroccan Grilled Salmon

1. 1

   Stir together the yogurt, lemon juice, olive oil, garlic, coriander, cumin, 1/4 teaspoon salt, and pepper to taste in a small bowl.

2. 2

   Pour half of the sauce into a large resealable plastic bag; cover and refrigerate the remaining sauce.

3. 3

   Add the salmon to the bag and turn to coat with the marinade.

4. 4

   Refrigerate for 20 to 30 minutes, turning the bag over once.

5. 5

   Preheat a grill to medium-high.

6. 6

   Remove the salmon from the marinade and blot off excess yogurt with paper towels.

7. 7

   Lightly oil the grill and add the salmon; cook, turning once, until browned on the outside and opaque in the center, 4 to 6 minutes per side, depending on the thickness.

8. 8

   Serve with the reserved yogurt sauce and garnish with the herbs and lemon wedges.

9. 9

   Photograph by Antonis Achilleos

* Per serving · 4 servings · Values may vary.

No additional tips available.