North African-Style Grilled Salmon

Char-Broil, America's Test Kitchen, Milk Street, Overland Gourmet, Overland Journal


  • 4 salmon steaks or fillets (4 to 6 ounces each), fresh, thawed, or frozen
  • 1 4-ounce jar green olives, drained and sliced
  • 3/4 cup low-fat plain yogurt
  • 1/2 cup chopped parsley
  • 1/4 cup chopped cilantro
  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 2 teaspoons paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 1/2 teaspoon salt
  • 1/4 teaspoon red pepper flakes
  • 1 1/2 tablespoons olive or canola oil 1 teaspoon lemon-pepper seasoning
  • 2 tablespoons slivered red onion
Makes 4 Servings


Reserve 2 tablespoons of the olives. Blend remaining olives, yogurt, parsley, cilantro, lemon juice, olive oil, garlic, paprika, cumin, turmeric, salt, and pepper flakes; set aside. Rinse any ice glaze from frozen salmon under cold water, and pat dry with a paper towel. Preheat grill to medium-high.

Coat a heavy skillet with oil, and place on grill to preheat. Brush both sides of salmon with oil. Place salmon in heated skillet, and cook, uncovered, about 3 to 4 minutes, until browned. Turn salmon over, and sprinkle with lemon pepper. Cover pan tightly, and reduce heat to medium. Cook an additional 6 to 8 minutes for frozen salmon; 3 to 4 minutes for fresh or thawed fish. To serve, spoon sauce over each salmon portion, and sprinkle with reserved olives and slivered onion.


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Publication of this recipe is thanks to Fox Chapel Publishing.