Moroccan Grilled Salmon
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Moroccan Grilled Salmon

Submitted by: Kimmi

Prep Time: 15 Minutes

Cook Time: 15 Minutes

Servings: 2

This is a great way to switch-up the flavors of salmon... it's light and fresh!


  • 2 tbs. yogurt, greek, plain, full-fat, plain, organic
  • 2 tbs. parsley, fresh, organic
  • 2 tbs. cilantro, fresh, organic
  • 1 lime, fresh, organic
  • 2 tsp. olive oil, extra virgin, unrefined and unfiltered, organic
  • 1 clove garlic, fresh, organic
  • 1 tsp. paprika, organic
  • 1/2 tsp. cumin powder, organic
  • sea salt, unrefined, & fresh ground pepper, organic to taste
  • 8 oz. salmon, fresh, wild-caught


Combine yogurt, chopped parsley, chopped cilantro, juice and zest from the lime, olive oil, minced garlic, paprika, cumin, sea salt, and pepper in a small bowl. Reserve 2 tablespoons of the sauce; cover and refrigerate. Place salmon in a medium Ziploc bag. Pour in the remaining yogurt mixture, seal the bag and turn to coat. Refrigerate for 10 (or up to 30) minutes. Meanwhile, preheat grill to medium-high. Oil the grill rack. Remove the salmon from the marinade, blotting any excess. Grill the salmon until it is browned and just cooked through, 7-8 minutes per side. Top the salmon with the reserved sauce and garnish with lemon wedges.