If you like seafood paired with big, bold, spicy flavors, you’ll definitely way to give this easy Salmon Chraimeh a try. It’s a true 20 minute dinner recipe that comes together easily in one pan. The fish is braised in a rich tomato sauce flavored with jalapeño peppers, garlic, and lots of warm spices. With its quick cook time, the fish remains tender and flaky, just the way I like it!
While the exact origins of salmon chraimeh are unclear, it’s a beloved Moroccan dish with roots in North African cuisine, likely developed as a way to utilize locally available ingredients. The combination of fish, tomatoes, spices, and lemon is a common theme in Moroccan cooking, and this dish in particular is especially popular for Shabbat amongst Sephardic Jews.
If you like this recipe, give my Ras el hanout salmon and couscous a try next! Or consider more of our easy seafood recipes, such as salmon escabeche or za’atar spiced salmon.
What You’ll Need
This is truly such an easy salmon recipe. You can use fresh or frozen salmon, just be sure to defrost completely if using the latter. I’m using skinless salmon filets, but skin on is fine if that’s your preference.
- Dredge: all-purpose flour, kosher salt, and black pepper. To make gluten-free, simply use a gluten-free flour.
- Aromatics: scallions, garlic, jalapeño
- Spices: coriander seeds, cumin seeds, sweet or smoked paprika (your choice!), ground cinnamon, and Aleppo pepper.
- The sauce is made with canned diced tomatoes, a little fresh lemon juice, and sugar.
- For serving, you’ll top with fresh cilantro, fresh mint, and flaky sea salt.
Substitutions
- Salmon: Feel free to substitute other fish, such as trout, arctic char, cod, or halibut.
- Aleppo pepper: If you don’t have Aleppo pepper, you can use a combination of red pepper flakes and paprika. For that matter, you can also substitute the jalapeño with any another chili pepper, mild or hot.
- Herbs: If you don’t have mint or cilantro, you can garnish with other herbs such as fresh dill or parsley.
How To Make Salmon Chraimeh
- Season the salmon by dredging it in seasoned flour with kosher salt and black pepper.
- Sauté the aromatics. Heat oil in a pan, then add thinly sliced green onion, jalapeño, chopped garlic, and dried spices. Cook until fragrant.
- Make the sauce. Add canned tomatoes, then stir in fresh lemon juice and a tiny bit of sugar.
- Cook the salmon. Nestle the salmon filets into the sauce, cover, then simmer until tender, flaky, and cooked through. To serve, taste and adjust seasoning as needed, then enjoy with chopped fresh mint and cilantro!
It seriously doesn’t get easier than a 20 minute dinner!
FAQs
Yes, always! Just be sure to thaw completely in a refrigerator, then pat dry with paper towels to remove excess moisture.
Aleppo pepper is a dried chili pepper with a fruity flavor and a moderate heat level. It is often used in Middle Eastern and Mediterranean cuisine.
Of course! You can add more or less jalapeño pepper as needed. I personally don’t find aleppo pepper to be very spicy (it’s more citrusy with a slight heat), but you can omit or adjust that spice level as well, if you like.
Ari’s Best Tips!
- Toast the spices! Toasting cumin and coriander seeds before adding them to the skillet will release their natural oils, enhancing the flavor.
- Don’t overcook the salmon! Salmon cooks quickly, so keep an eye on it to ensure it remains tender and flaky.
- If you prefer a thicker sauce, you can reduce it by simmering uncovered for a few minutes after adding the salmon.
- Taste at the end and adjust the acid, adding more lemon juice if needed to balance out the flavors.
- For extra spice, you can leave in the jalapeño seeds.
Make-Ahead, Leftovers, & Storage
Remember, seafood has a shorter shelf life than other proteins and should be cooked and consumed within 3 days. For that reason, while you can make this ahead of time, I really recommend cooking salmon the day you bring it home and enjoying it fresh.
- Leftovers and storage: Store any leftovers in an airtight container in the fridge for up to 2 days.
- To reheat: Gently reheat the salmon in a skillet over low heat until warmed through, taking care not to overcook it. Microwaving salmon (or any fish, really) can lead to over cooking very quickly.
I don’t recommend freezing this one, as the texture of the salmon can chance upon freezing and thawing.
Serving Suggestions
Salmon chraimeh has become a popular part of Sephardic Jewish cuisine, often served during Shabbat and holidays.
It’s great alongside couscous, rice, or crusty bread. Sometimes I’ll pair it with a Moroccan carrot salad for some added veggies, but really any vegetable side dish or simple salad could work.
Just be sure to garnish with fresh herbs, as they really lighten up the braised salmon!
Big, big fan of this one! Spice lovers, level up your salmon dinner game and give this recipe a try!
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20-Minute Salmon Chraimeh (Salmon Braised in Spicy Tomato Sauce)
Ingredients
- 4 (6oz) filets of salmon, skinless
- 3 Tbsp all-purpose flour
- 2 tsp kosher salt
- ½ tsp freshly ground black pepper
- 2 Tbsp extra virgin olive oil
- 3 large scallions, thinly sliced
- 5 cloves garlic, finely chopped
- 1 jalapeño, halved, seeds removed, thinly sliced – can use serrano chile instead
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- ½ tsp sweet paprika
- ½ tsp ground cinnamon
- ¼ tsp Aleppo pepper flakes, or crushed red pepper flakes
- 1 (14oz) can diced tomatoes and juices
- 2 Tbsp fresh lemon juice, plus wedges for serving
- 2 tsp granulated sugar
- 3 Tbsp fresh cilantro, roughly chopped
- 2 Tbsp fresh mint, finely chopped
- Flaky sea salt
Instructions
- Season the salmon. Pat the salmon dry with paper towels. In a small bowl, combine 3 Tbsp flour, 2 tsp kosher salt, and ½ tsp freshly ground black pepper. Rub the flour mixture onto both sides of the salmon, then shake off any excess. Set aside.
- Sauté the aromatics. Heat 2 Tbsp olive oil in a large skillet over medium-high heat. When hot, add 3 sliced scallions, 5 cloves chopped garlic, 1 thinly sliced jalapeño, 1 tsp coriander seeds, 1 tsp cumin seeds, ½ tsp sweet paprika, ½ tsp ground cinnamon, and ¼ tsp Aleppo pepper flakes. Cook, stirring constantly, for about 30-60 seconds until very fragrant.
- Add the tomatoes. Pour in 1 (14oz) can of diced tomatoes, then use a spatula to incorporate the spices. Add 2 Tbsp fresh lemon juice and 2 tsp sugar, then stir well.
- Cook the salmon. Nestle the salmon fillets into the sauce, then lower the temperature to medium. Cover tightly and simmer for 6-8 minutes, or until the salmon reaches an internal temperature of 120F and flakes easily.
- Finish, then serve! Taste the sauce, then adjust seasoning as needed. Sprinkle the salmon with 3 Tbsp chopped fresh cilantro and 2 Tbsp chopped mint. Finish with a pinch of flaky sea salt, then serve with lemon wedges. Can be enjoyed warm or at room temperature.
Notes
- For extra spice, leave in the jalapeño seeds.
- I like to spoon some of the sauce on top of the salmon when serving.
- Leftovers and storage: Store any leftovers in an airtight container in the fridge for up to 2 days.
- To reheat: Gently reheat the salmon in a skillet over low heat until warmed through, taking care not to overcook it. Microwaving salmon (or any fish, really) can lead to over cooking very quickly.
Nutrition
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