Chermoula spiced salmon steaks

Serves Serves 8 - 10 as part of a barbecue selection
Preparation time
Cooking time


  • 1 tablespoon cumin seeds
  • 1 tablespoon coriander seeds
  • 2 cloves garlic
  • 2 large red chillies
  • ½ teaspoon saffron threads
  • 50ml lemon juice
  • 1 teaspoon sweet paprika
  • ½ teaspoon ground black pepper
  • 1 teaspoon sea salt
  • 2 cups chopped coriander leaves
  • 125ml olive oil
  • 4 salmon steaks, about 200g each


  1. Dry roast the cumin and coriander seeds until fragrant
  2. Allow to cool and grind to a fine powder
  3. Peel and finely dice garlic
  4. Finely dice the chillies
  5. In a small saucepan gently heat the lemon juice and saffron to release the colour and flavour of the saffron
  6. Place all the ingredients into a bowl and mix to combine
  7. Rub some marinade over the salmon and refrigerate for at least 4 hours
  8. Cook on a hot barbecue until medium rare
  9. The salmon is delicious flaked over the top of couscous that has had a little of the chermoula and finely diced cucumber and tomato tossed through it
  10. The extra marinade will keep for about a week in a clean, airtight container in the refrigerator

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