Weeknight Broiled Salmon with Chermoula Herb Crust
Additional Time: 5minutes
Broiled salmon is elevated with a chermoula herb crust. This recipe can be prepared in less than 20 minutes and makes a great, flavorful weeknight dinner! If you want to make it more substantial, a side of roasted fingerling potatoes (minus the tarragon-shallot butter) or this roasted carrot lentil salad would be excellent too!
½cuppacked fresh cilantro leavesfinely chopped, plus more for garnishing
2tablespoonsextra virgin olive oil
2large garlic clovesgrated with a microplane or finely chopped
zestof 1 lemon
1tablespoonfresh lemon juice
1tablespoondrained capersfinely chopped
1 to 1¼lbscenter-cut piece of Alaskan King or Scottish salmon
freshly ground black pepper
lemon wedges or slicesfor serving
Prepare the Chermoula Paste: In a medium bowl, combine the finely chopped cilantro, pressed garlic, lemon zest, lemon juice, and chopped capers with a fork until a smooth pesto-like paste forms.
Preheat the oven broiler to high and place the oven rack about 5 to 6 inches below the flame. Line a sheet pan with aluminum foil. Pat the salmon dry with a paper towel on both sides and place skin-side down on the center of the sheet pan. Season the salmon with salt and freshly ground black pepper. Spoon the chermoula paste on top of the salmon and using your spoon or hands, spread it into an even thick layer, so that it is coats the entire surface of the salmon.
Broil the salmon for 8 to 10 minutes, depending on the thickness of your piece of salmon the total cook time will vary, or until it flakes easily with a fork. Serve and garnish with chopped cilantro and lemon wedges or slices as desired.
Tips for Success:
If you don’t like cilantro, I recommend using flat-leaf parsley or a combination of parsley, dill, tarragon, or other fresh herbs.