Za'atar and Chermoula Spiced Baked Salmon with Preserved Lemon
Indulge in the vibrant flavors of the Mediterranean with this delightful baked salmon recipe. The salmon fillets are marinated in a fragrant mix of chermoula, a traditional North African marinade combining fresh herbs and spices, and drizzled with olive oil and lemon juice for a burst of brightness. Wrapped in foil parcels, the salmon retains its moisture, resulting in tender, flaky fish that’s bursting with flavor. Serve with a side of steamed new potatoes studded with chopped preserved lemons and black olives for a complete, one-dish meal that transports your taste buds to the shores of Morocco.
4
Servings
189.5
Calories
15
Ingredients
Ingredients
Salmon Fillets
4 (skinned)
Butter
8 teaspoons
Crushed Dried Chili
1/2 teaspoon
Garlic Cloves
3 (finely chopped)
Preserved Lemon
1/4 (chopped)
Fresh Coriander Leaves
4 tablespoons (chopped)
Fresh Parsley
4 tablespoons (chopped)
Saffron
a generous pinch
Paprika
1/2 teaspoon
Cayenne Pepper
1/4 teaspoon
Olive Oil
2 tablespoons
Lemon Juice
2 tablespoons
Honey
1 teaspoon (optional)
Salt
to taste
Freshly Ground Black Pepper
to taste
Instructions
1
In a shallow dish, combine the chermoula ingredients: chopped preserved lemon, fresh coriander, fresh parsley, saffron, paprika, cayenne pepper, olive oil, lemon juice, honey (if using), and a pinch of salt and black pepper. Add 2 tablespoons of water and mix until well combined.
2
Add the salmon fillets to the dish, ensuring they are coated evenly with the marinade. Use your fingers to rub the marinade into the fish for maximum flavor absorption.
3
Cover the dish with plastic wrap and refrigerate for at least 2 hours—this allows the flavors to meld beautifully.
4
Preheat your oven to 220°C (430°F). Meanwhile, cut four sheets of aluminum foil large enough to wrap around each salmon fillet.
5
Arrange a salmon fillet in the center of each foil piece. Spoon any remaining marinade over the top of each fillet. Dot each fillet with 2 teaspoons of butter and sprinkle a pinch of crushed dried chili on top. Season with additional salt and freshly ground black pepper to taste.
6
Fold the sides of the foil over the salmon to create parcels. Ensure they are sealed well to trap the steam inside. Place the parcels on a baking sheet.
7
Let the parcels sit at room temperature for 15 minutes while the oven preheats. Then, place them in the oven and bake for 20 minutes or until the salmon is cooked through and flakes easily with a fork.
8
Serve the salmon with a side of steamed new potatoes garnished with chopped preserved lemons and black olives for a truly authentic Moroccan experience.
Nutrition Information
8.5
Fat
1
Carbs
26.25
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the primary protein used in this Za'atar and Chermoula recipe?
The primary protein is four skinned salmon fillets.
How long should the salmon marinate?
The salmon should be refrigerated in the marinade for at least 2 hours to allow the flavors to meld.
What is the recommended oven temperature for baking the salmon?
The oven should be preheated to 220°C (430°F).
What are the main herbs used in the chermoula marinade?
The marinade uses 4 tablespoons each of fresh chopped coriander leaves and fresh chopped parsley.
How many servings does this recipe provide?
This recipe is designed to serve 4 people.
What is the purpose of using aluminum foil in this recipe?
The foil is used to create parcels that trap steam, ensuring the salmon remains tender, moist, and flaky.
How much butter is added to each salmon fillet before baking?
Each salmon fillet is dotted with 2 teaspoons of butter.
Is there an optional ingredient in the marinade?
Yes, 1 teaspoon of honey is listed as an optional ingredient.
What side dish is suggested for serving with the salmon?
It is recommended to serve the salmon with steamed new potatoes garnished with chopped preserved lemons and black olives.
What is the protein content per serving?
Each serving contains approximately 26.25 grams of protein.
How many calories are in one serving of this salmon dish?
There are approximately 189.5 calories per serving.
What spices are included to add heat to the dish?
The heat comes from cayenne pepper and 1/2 teaspoon of crushed dried chili.
How long should the salmon bake in the oven?
The salmon should bake for 20 minutes or until it flakes easily with a fork.
What is the total fat content per serving?
The total fat content per serving is 8.5 grams.
How many garlic cloves are needed for the marinade?
The recipe requires 3 finely chopped garlic cloves.
Should the salmon fillets be skinned?
Yes, the ingredient list specifies that the salmon fillets should be skinned.
What is the carbohydrate count for this recipe?
The recipe contains approximately 1 gram of carbohydrates per serving.
How much olive oil and lemon juice is used in the chermoula?
The marinade uses 2 tablespoons of olive oil and 2 tablespoons of lemon juice.
Why let the foil parcels sit at room temperature for 15 minutes before baking?
This allows the fish to lose some of its refrigerator chill while the oven reaches the correct temperature for even cooking.
How do you know the salmon is finished cooking?
The salmon is done when it is cooked through and flakes easily when tested with a fork.
What is the preparation for the preserved lemon in the marinade?
The preserved lemon should be chopped before being added to the marinade.
What traditional cuisine influenced this recipe?
The recipe is influenced by North African and Moroccan flavors, specifically through the use of chermoula.
How much saffron is used in the recipe?
The recipe calls for a generous pinch of saffron.
What defines the chermoula marinade in this recipe?
It is a mixture of preserved lemon, coriander, parsley, saffron, paprika, cayenne, garlic, olive oil, lemon juice, and honey.
How many total ingredients are used in this recipe?
There are 15 ingredients in total.
Is water added to the marinade?
Yes, 2 tablespoons of water are added to the chermoula ingredients to help combine them.
What tags are associated with this dish?
Tags include salmon, moroccan, chermoula, baked fish, healthy meal, and mediterranean cuisine.
Should you rub the marinade into the salmon?
Yes, it is recommended to use your fingers to rub the marinade into the fish for maximum flavor absorption.
What kind of paprika is used?
The recipe calls for 1/2 teaspoon of standard paprika.
Is salt and pepper used?
Yes, salt and freshly ground black pepper are used both in the marinade and as additional seasoning before baking.