Moroccan Grilled Salmon

Earlier this week I saw an episode of Good Eats about salmon and the various ways to prepare it. When it comes to salmon Lauren and I pretty regularly (twice a month on average) make the blackened salmon burgers I've posted here before. I'm not a big fish eater, especially when it comes to fishy fish like salmon, but those salmon burgers are unbelievable.

On Friday I was perusing the Summer Grilling section of and found another intriguing (but simple) use for salmon.
  • 1/2 cup plain yogurt
  • Juice of 1 lemon, plus lemon wedges for garnish
  • 1 tablespoon extra-virgin olive oil, plus more for the grill
  • 2 to 3 cloves garlic, smashed
  • 1 1/2 teaspoons ground coriander
  • 1 1/2 teaspoons ground cumin
  • Kosher salt and freshly ground pepper
  • 4 6-ounce skinless center-cut salmon fillets
  • 1/4 cup chopped fresh cilantro or parsley, for garnish
Stir together the yogurt, lemon juice, olive oil, garlic, coriander, cumin, 1/4 teaspoon salt, and pepper to taste in a small bowl. Pour HALF OF THE SAUCE into a large resealable plastic bag; cover and refrigerate the remaining sauce. Add the salmon to the bag and turn to coat with the marinade. Refrigerate for 20 to 30 minutes, turning the bag over once.

Preheat a grill to medium-high. Remove the salmon from the marinade and blot off excess yogurt with paper towels. Lightly oil the grill and add the salmon; cook, turning once, until browned on the outside and opaque in the center, 4 to 6 minutes per side, depending on the thickness. Serve with the RESERVED YOGURT SAUCE and garnish with the herbs and lemon wedges.

The next thing I need to get is a non-stick fish basket for grilling. Its not a problem with the salmon burgers presumably because of the spices and butter, but with this recipe it is a tricky proposition. Our fish was sticking to the grill like crazy. It also didn't help that I forgot to use the non-stick olive oil spray on the grill beforehand, but by the time it was all said and I done I think we lake at least 1/2 a fillet to sticking.

The fish was excellent, but I did not reserve enough yogurt sauce for the leftovers. I used two cups of 4oz dannon plain yogurt (5/$2 ) rather than buying one of those huge 32 oz plain yogurt containers. After making this recipe I am sure you could also use greek yogurt. The combination of yogurt, garlic and lemon has a very familliar Mediterranean flavor.

We used a 1.7 lb salmon filet cut into six smaller filets, which meant we needed to use slightly more than 1/2 cup yogurt for our sauce. The only thing I didn't have from the recipe was the ground coriander. I'm not sure what else it can be used for, but if you don't have ground cumin it is pretty useful in burgers, chili, white chili and meat loaf recipes.

We served the salmon with grilled corn, grilled asparagus and Zatarain's Rice Pilaf.