Deliciously Fresh: Herbed Salmon Skewers with Yogurt Chermoula

If you're looking to elevate your summer grilling game with a dish that bursts with flavor and simple sophistication, herbed salmon skewers with yogurt chermoula might just be your new favorite recipe. This Mediterranean-inspired dish combines the delicate taste of salmon with the vibrant, herba notes of chermoula, all finished off with a creamy yogurt twist. Let's dive into what makes this dish so irresistible.

If the term ‘chermoula’ is new to you, this is a marinade and sauce used in Algerian, Moroccan, and Tunisian cuisine. It's typically made from a mixture of fresh herbs (like cilantro and parsley), garlic, spices (such as cumin and paprika), lemon juice, and olive oil. The exact ingredients can vary slightly depending on the region and personal preferences, but the overall effect is a bright, tangy, and herb-infused sauce that complements seafood and meats beautifully.

What sets this recipe apart is the addition of yogurt. To make this creamy variation of the traditional chermoula sauce, blend plain yogurt with a generous amount of the classic chermoula mixture. The yogurt adds a creamy texture and a slightly tangy note that balances out the robust flavors of the herbs and spices.

To serve, drizzle the yogurt chermoula generously over the hot skewers or serve it on the side for dipping. Garnish with additional fresh herbs and lemon wedges for an extra burst of flavor and a touch of brightness.

Herbed salmon skewers with yogurt chermoula are perfect for a summer gathering or a special dinner at home. They also taste delicious next day as leftovers. The combination of tender salmon, smoky grilled vegetables, and creamy yogurt chermoula creates a dish that is not only delicious but also visually stunning.

This recipe is versatile too – you can customize it by adding vegetables based on what's in season or your personal preferences. The yogurt chermoula itself can be adjusted to suit your taste, whether you prefer it more tangy, spicy, or herb-forward.

So, if you're ready to impress your guests or simply treat yourself to a meal that celebrates the flavors of summer, give herbed salmon skewers with yogurt chermoula a try. It's a dish that promises to transport your taste buds to the sunny shores of the Mediterranean with every delightful bite.

Herbed Salmon Skewers with Yogurt Chermoula
Yield 3
Author
Prep time
30 Min
Cook time
20 Min
Inactive time
30 Min
Total time
1 H & 20 M

Herbed Salmon Skewers with Yogurt Chermoula

When it comes to delightful culinary adventures, few dishes offer the blend of freshness and robust flavors quite like herbed salmon skewers with yogurt charmoula.

Ingredients

  • 2 thick salmon fillets, skin removed and cut into 1 inch chunks
  • 1 teaspoon toasted cumin seeds
  • 1.5 cups chopped fresh Italian parsley
  • 1 cup chopped fresh cilantro
  • 1 minced clove of garlic
  • Juice and zest of 1 lemon (if you do not like it so lemony, reduce amount by half)
  • Pinch of cayenne pepper
  • 1/2 cup olive oil
  • 1 cup Greek plain yogurt
  • Skewers (if using wooden, soak in water for about 30 minutes)

Instructions

For the Chermoula Sauce
  1. In a blander (I use my small Ninja), combine the parsley, cilantro, cumin seeds, garlic, lemon juice and zest, cayenne pepper, and olive oil. Blend until you have a smooth consistency, almost like a paste.
  2. Set aside half of the sauce to marinate the salmon.
  3. To make the yogurt sauce, add the rest of the chermoula to 1 cup of plain yogurt, drizzle a bit of olive oil, and a small pinch of cayenne pepper. Chill in the refrigerator until ready to use.
For the Salmon
  1. In a bowl, mix the salmon with the rest of the chermoula ingredients, ensuring the salmon is coated completely. Let it marinade for 30 minutes in the refrigerator.
  2. Once ready to cook (I like grilling in a stovetop cast iron grilled pan), thread the skewers through salmon chunks. I sprinkle some salt too.
  3. Grill the skewers on medium-high, rotating every 5 minutes, until all sides are cooked, and you see slight grilled marks.
  4. To serve, I put 2-3 skewers over some of the chermoula sauce. I love accompanying this with a romaine lettuce and some chopped cucumbers, which I use as "cups" for the salmon.