Weeknight Broiled Salmon with Chermoula Herb Crust

🧂 Ingredients

• ½ cup packed fresh cilantro leaves

  finely chopped, plus more for garnishing
• 2 tablespoons extra virgin olive oil
• 2 large garlic cloves

  grated with a microplane or finely chopped
• zest of 1 lemon
• 1 tablespoon fresh lemon juice
• 1 tablespoon drained capers

  finely chopped
• 1 to 1¼ lbs center-cut piece of Alaskan King or Scottish salmon
• kosher salt
• freshly ground black pepper
• lemon wedges or slices

  for serving

Instructions

• 1 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.
• 2 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.
• 3 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.

Nutrition Info