Chermoula spiced salmon steaks

Chermoula spiced salmon steaks

ServesServes Serves 8 - 10 as part of a barbecue selection


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
Back to top