Grilled Salmon with North African Flavors
Infuse your grill nights with bold, exotic tastes by preparing this Grilled Salmon with North African Flavors. Marinated in a vibrant blend of harissa paste, fresh lemon juice, and aromatic spices like cumin, coriander, and paprika, each salmon fillet is bursting with smoky warmth and zesty tang. The high-heat grilling caramelizes the seasoning, locking in the fish's natural juiciness while creating a perfectly charred exterior. Garnished with fresh cilantro and served with bright lemon wedges, this dish is an effortless way to transport your taste buds to the spice markets of North Africa. Ready in under 30 minutes of cook time, it pairs wonderfully with couscous, roasted vegetables, or a crisp green salad for a wholesome, flavorful meal that's as healthy as it is delicious.
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Recipe Information
Ingredients
- 4 pieces (approximately 6 ounces each) salmon fillets
- 3 tablespoons extra virgin olive oil
- 3 tablespoons lemon juice
- 3 cloves garlic cloves, minced
- 2 tablespoons harissa paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
- 4 wedges lemon wedges, for serving
Instructions
In a medium bowl, combine 3 tablespoons of olive oil, 3 tablespoons of lemon juice, minced garlic, 2 tablespoons of harissa paste, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 0.5 teaspoon of paprika, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Whisk to create a smooth marinade.
Place the salmon fillets into a shallow dish or resealable plastic bag. Pour the marinade over them, ensuring each fillet is well-coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for a deeper flavor.
Preheat the grill to medium-high heat (about 400°F / 200°C). Lightly oil the grill grates to prevent sticking.
Remove the salmon from the marinade and let excess marinade drip off. Discard the remaining marinade.
Place the salmon fillets, skin-side down if applicable, onto the preheated grill. Cook for 4-5 minutes per side, or until the salmon is opaque and flakes easily with a fork. The internal temperature should read 145°F (63°C) when done.
Transfer the grilled salmon to a serving platter and sprinkle with fresh cilantro.
Serve immediately with lemon wedges on the side for extra zing. Pair with couscous, roasted vegetables, or a fresh green salad for a complete meal.
Nutrition Facts
Calories |
431 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 724 mg | 31% | |
| Total Carbohydrate | 5.3 g | 2% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 1.8 g | ||
| Protein | 36.3 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 26 mg | 2% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 134 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
