Chermoula salmon with quick-pickled cucumbers from Madaq: Simple and Delicious Everyday Recipes with the Flavors of Morocco (page 223) by Nargisse Benkabbou

  • red onion
  • granulated sugar
  • Show all ingredients...
  • Serves : 6

  • EYB Comments

    You may use the Classic chermoula recipe on page 38.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Cumin and parsley potato salad

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    You may use the Classic chermoula recipe on page 38.

  • dmdmdmmm on May 23, 2026

    This was so low effort for how tasty it was!! I honestly dont think the quick pickles were necessary, the salmon was so good as is.

  • tacoquokka on May 19, 2026

    Fantastic salmon recipe. Used the chermoula recipe in the book, marinated for about 2 hours, and it came out of the oven perfectly. The pickled vegetables aren’t 100% necessary, but they do complement the salmon well.

  • eclairea on May 15, 2026

    Simple prep, delicious outcome, came together so fast, too. Even easier if you already have the chermoula pre-made. Loved all the flavours and we were both happy camper with this tasty salmon recipe!

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