Moroccan Chermoula Marinade Blend (Printable)

A fresh cilantro and lemon marinade featuring aromatic spices for bright North African flavor.

# Ingredient List:

→ Fresh Herbs

01 - 1 cup packed fresh cilantro leaves, finely chopped
02 - ½ cup packed fresh flat-leaf parsley, finely chopped

→ Aromatics

03 - 4 garlic cloves, minced
04 - 1 small shallot, finely minced (optional)

→ Citrus

05 - Zest and juice of 1 large lemon

→ Spices

06 - 2 teaspoons ground cumin
07 - 1½ teaspoons sweet paprika
08 - 1 teaspoon ground coriander
09 - ½ teaspoon cayenne pepper (adjust to taste)
10 - ½ teaspoon ground black pepper

→ Pantry

11 - ½ cup extra-virgin olive oil
12 - 1½ teaspoons sea salt

# How-To Steps:

01 - In a medium bowl, mix together the cilantro, parsley, garlic, and shallot if using.
02 - Incorporate the zest and juice of the lemon into the herb mixture.
03 - Sprinkle in cumin, paprika, coriander, cayenne pepper, and black pepper.
04 - Pour in the extra-virgin olive oil and sprinkle with sea salt.
05 - Stir thoroughly until a thick, fragrant paste forms.
06 - Taste and adjust salt or lemon juice as desired.
07 - Use immediately to coat fish fillets or whole fish; cover and refrigerate for 30 minutes to 2 hours before cooking.

# Expert Advice:

01 -
  • It comes together in 10 minutes but tastes like you've been cooking all day.
  • The cilantro and lemon sing together in a way that makes even plain fish taste extraordinary.
  • It works beautifully on fish, chicken, or vegetables—your kitchen hero for weeknight dinners.
02 -
  • Don't over-blend or food-process this if you want texture; I learned the hard way that a paste beaten too much becomes watery and loses its character.
  • The marinade actually gets better if you let it sit for 30 minutes before using it—the spices need time to get to know each other.
  • Fish only needs 30 minutes to 2 hours; any longer and the acid in the lemon begins to cook the fish before heat touches it.
03 -
  • Toast your spices in a dry pan for 30 seconds before grinding if you want deeper flavor—it's an extra step that lives in my memory as the moment everything clicked into place.
  • Make this marinade the day before and let the flavors marry overnight; you'll taste the difference, and your future self will thank you.
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