How To Prepare
1
Stir together parsley, cilantro, lemon juice, oil, garlic, paprika, cumin, and pepper in a small bowl. Reserve 1/4 cup for sauce; cover and refrigerate. Place salmon fillets in a large sealable plastic bag. Pour in the remaining herb mixture, seal the bag and turn to coat. Refrigerate for 20 to 30 minutes, turning the bag over once.
2
Meanwhile, preheat grill to medium-high.
3
Oil the grill rack (see Tip). Remove the salmon from the marinade, blotting any excess. Grill the salmon until browned and opaque in the center, 4 to 6 minutes per side. To serve, top each piece with a dollop of the reserved sauce and garnish with lemon wedges.
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Ingredients
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 4 tablespoons lemon juice
- 1 tablespoon extra-virgin olive oil
- 3 cloves garlic, minced
- 1 1/2 teaspoons Paprika
- 1 teaspoon ground cumin
- Freshly ground pepper, to taste
- 1 pound center-cut salmon fillet, cut into 4 portions (see Tip)
- 1 lemon, cut into wedges
Ingredients
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