Chermoula Sauce

This delicious Moroccan herb sauce is the perfect marinade or sauce for chicken, fish, and veggies. 


Moroccan Chermoula Sauce

It’s post #2 of the March Spotlight: Made in Morocco and we are coming in HOT with this spicy Chermoula sauce. A blend of lemon juice, fresh herbs and spices, this marinade makes the perfect base for a light, spring or summer meal. 

In Morocco, they use Chermoula on a variety of different kinds of protein, but especially on seafood. My favorite use is something perfected in the coastal cities and towns of Morocco, grilled sardines. 


Crispy Chermoula Sardines

These are no ordinary sardines. Here in Oregon the closest thing I’ve been able to find are a can of sardines which is nowhere close to what I’m talking about.

These are real sardines. I’m talking the kind caught from the sea, still alive in their nets less than 30 minutes before hitting my plate.

I realize how barbaric that sounds, but isn’t there something beautiful about fresh food? 

Not processed, canned, or packaged? It’s the real deal. This is one of many reasons why I love Moroccan cuisine; it’s all the real deal. No b.s. processed ingredients. 

All that said, I don’t even like sardines. The thing that makes these sardines so good is the chermoula marinade. 


Great for Fish, Chicken and Veggies

It’s not just sardines that come alive when marinated with Chermoula; it also makes a wonderful rub for chicken, any other kind of white fish, or roasted veggies. 

Made with simple, fresh ingredients you likely already having on your grocery list, it’s too delicious not to make!

Allergen Tags

Click on the Allergen Icons below to find more allergy friendly recipes like this one! This recipe does not contain the following allergens:

Wheat FreeMilk & Dairy FreeTree Nut FreeSoy FreeEgg FreeShellfish FreeFish FreePeanut Free

Moroccan Chermoula Sauce

  • Author: Salima's Kitchen
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 1 cup Chermoula sauce 1x


  • 1 hot chili pepper
  • 2 tsp salt
  • 1 tsp pepper
  • 1/2 preserved lemon
  • 3 cloves garlic
  • 1/2 cup cilantro
  • 1/2 cup parsley
  • juice of 1 lemon
  • 1/2 cup olive oil


  1. In a blender combine all ingredients except olive oil. Puree for 1-2 minutes or until consistent.
  2. Slowly drizzle in the olive oil while blending on medium speed. Add additional salt and pepper to taste.
  3. Use as a marinade or sauce for veggies, fish, and chicken!
  • Category: Sauce
  • Method: Blend
  • Cuisine: Moroccan

Keywords: Chermoula Sauce, Moroccan Chermoula Sauce

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Author: Salima's Kitchen

Salima Benkhalti is a personal chef in Portland, Oregon. Contact with inquiries about private events, meal plans or taking cooking classes at !

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