Broiled Chilean Salmon Cranberry Almond Chermoula

30 minutes | Serves 4 | Ingredients | Equipment | Preparation

Salmon Fillet with Cranberry Almond Chermoula topping


4              ea.          Salmon Fillets (thawed)

(3-4 ounces each, ¾ inch think, skin on or skinless per preference)

1              Cup        Almond slivers, toasted

1              Cup        Dried cranberries

½             Cup        Shallots, minced, cooked for 20 seconds on high in microwave to soften

2             Cups      Fresh Cilantro, including stems (approximately 1 large bunch)

1              Cup        Fresh Mint, (approximately 1 small bunch)

3              Ea.          Garlic cloves, minced, cooked for 20 seconds on high in microwave to soften

2              Ea.          Limes, fresh juiced

¾             Cup        Olive Oil

½             Tsp.        Saffron, soaked in 1 tablespoon of warm water

Salt, Pepper as needed


Toaster oven (or regular oven) with broiler and baking tray, metal spatula, rubber spatula, medium sized bowl, small food processor

Method of Preparation

Dust salmon fillet with salt, and pepper. Drizzle with olive oil. Let rest, refrigerated for 30 minutes. Remove from refrigerator while preparing Chermoula.

Place ½ the nuts into a bowl along with cranberries and shallots.

Place remaining nuts in bowl of food processor. Add the cilantro, mint, garlic, lime juice, olive oil and saffron (with water) and pulse until mixture is smooth.

Fold herb mixture with reserved nuts, cranberries, and shallots. Stir until incorporated.

Taste – adjust with salt and pepper (you can also add more lime juice if needed).

Set oven to broil and pre-heat on high.

Place salmon portions on oiled, oven-safe baking dish or pan – skin side down.

Spoon 1-2 ounces of Chermoula onto each salmon portion.

Broil salmon portions for 5-7 minutes until firm and hot in the middle.

Serve with rice pilaf and your favorite vegetables.

Note: Chermoula is a North African topping or relish used to flavor fish and seafood.

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