Moroccan Salmon Chraimeh

This Moroccan-style salmon (often called Chraimeh) is a vibrant, one-pan dish where the fish is braised in a spicy, aromatic tomato sauce. It’s a staple in Sephardic Moroccan cuisine and is surprisingly quick to make.

Moroccan Braised Salmon (Chraimeh)

• Prep time: 10 minutes

• Cook time: 15 minutes

• Servings: 4

Step-by-Step Video

To see the technique for layering the vegetables and simmering the sauce, this video is a perfect guide:

Watch: Authentic Moroccan Salmon Tutorial

Ingredients

• Salmon: 4 fillets (6 oz each), skinless or skin-on.

• The Aromatics: 3 tbsp olive oil, 5 cloves garlic (minced), 1 jalapeño or serrano pepper (sliced).

• The Spices: 1 tbsp paprika (sweet or smoked), 1 tsp cumin, ½ tsp turmeric, ¼ tsp cayenne (optional for extra heat), salt, and black pepper.

• The Sauce: 1 can (14 oz) crushed or diced tomatoes, 2 tbsp tomato paste, ½ cup water, juice of ½ a lemon, 1 tsp sugar (to balance the acidity).

• Garnish: A big handful of fresh cilantro and parsley, chopped.

Instructions

1. Sauté the Spices: Heat the olive oil in a large skillet over medium heat. Add the garlic and chili pepper. Sauté for 1 minute until fragrant. Add the paprika, cumin, turmeric, and cayenne. Stir for 30 seconds—this “blooms” the spices and releases their oils.

2. Build the Sauce: Stir in the tomato paste for a minute, then add the canned tomatoes, water, lemon juice, and sugar. Season with salt and pepper. Let the sauce simmer for about 5–8 minutes until it thickens slightly.

3. Braise the Salmon: Season the salmon fillets lightly with salt and nestle them into the bubbling sauce. Cover the pan with a lid.

4. Simmer: Cook for 6–10 minutes (depending on thickness) until the salmon is opaque and flakes easily with a fork.

5. Finish: Turn off the heat. Spoon some of the sauce over the top of the fish and shower with fresh cilantro and parsley.

Serving Suggestion: This is best served with couscous, crusty challah bread, or white rice to soak up that incredible sauce.