You know that moment when a dish stops you mid-bite and you think, where has this been all my life? That's exactly what happened the first time I made Salmon Chraimeh (Salmon Braised in Spicy Tomato Sauce) on a random Thursday night, and it has been on regular rotation in our Nashville kitchen ever since.
I stumbled onto this recipe after a cooking school friend told me about Chraimeh — a North African Jewish dish traditionally made for Shabbat. I was skeptical at first. Salmon in a spiced tomato sauce? With cinnamon? But the moment I lifted that lid and smelled the cumin, coriander, and Aleppo pepper mixing with the garlic and fresh lemon, I knew this was something special.
John took one bite and immediately asked if there was more sauce for his rice. Bradley, who normally disappears the second dinner is called, pulled up a stool at the kitchen island to watch me finish it. And Amy? She asked me to "put the orange fish on the menu every week." That's about as high a compliment as you can get from an 8-year-old.
The best part is this whole dish comes together in just 20 minutes — making it perfect for a busy weeknight or a make-ahead Shabbat fish recipe. If you love bold, saucy proteins, you'll also want to check out my Tuscan Chicken Recipe for another braised dinner the whole family will love.
Jump to:
- Why You'll Love This Salmon Chraimeh Recipe
- Ingredients For Salmon Braised In Spicy Tomato Sauce
- How To Make Salmon Chraimeh Step By Step
- Storage And Reheating Tips For This Salmon Chraimeh
- Tips, Tricks, And Variations For Your Salmon Chraimeh Recipe
- Frequently Asked Questions About Salmon Chraimeh
- Recipes You May Like
- Make This Recipe Tonight
- 20-Minute Salmon Chraimeh (Salmon Braised in Spicy Tomato Sauce)
Why You'll Love This Salmon Chraimeh Recipe
- Ready in 20 minutes — 10 minutes prep, 10 minutes cook time
- Dairy-free — perfect for Shabbat, Passover, or any kosher meal
- Naturally light on carbs — just a dusting of flour on the salmon for the sauce to cling to
- Adjustable heat level — mild as written, but easy to dial up the spice
- One pan, easy cleanup — everything happens in a single skillet
- Works with other fish too — cod, halibut, or sea bass are all great swaps
Ingredients For Salmon Braised In Spicy Tomato Sauce
For the salmon:
- 4 (6oz) skinless salmon fillets
- 3 tablespoon all-purpose flour
- 2 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoon extra virgin olive oil
For the spicy tomato sauce:
- 3 large scallions, thinly sliced
- 5 cloves garlic, finely chopped
- 1 jalapeño, halved, seeds removed, thinly sliced (serrano chile works too)
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- ½ teaspoon sweet paprika
- ½ teaspoon ground cinnamon
- ¼ teaspoon Aleppo pepper flakes (or crushed red pepper flakes)
- 1 (14oz) can diced tomatoes with juices
- 2 tablespoon fresh lemon juice, plus wedges for serving
- 2 teaspoon granulated sugar
- 3 tablespoon fresh cilantro, roughly chopped
- 2 tablespoon fresh mint, finely chopped
- Flaky sea salt, for finishing
Equipment: Small bowl, large skillet with tight-fitting lid, spatula
How To Make Salmon Chraimeh Step By Step
- Season the salmon. Pat the salmon dry with paper towels. In a small bowl, mix together the flour, kosher salt, and black pepper. Rub the flour mixture onto both sides of each fillet, then shake off any excess. Set aside.
- Sauté the aromatics. Heat the olive oil in a large skillet over medium-high heat. Once hot, add the scallions, garlic, jalapeño, coriander seeds, cumin seeds, paprika, cinnamon, and Aleppo pepper. Cook, stirring constantly, for 30–60 seconds until the spices bloom and the kitchen smells incredible.
- Add the tomatoes. Pour in the can of diced tomatoes with all the juices. Use a spatula to scrape up any bits from the bottom and stir everything together. Add the fresh lemon juice and sugar, then stir well.
- Cook the salmon. Nestle the flour-coated salmon fillets right into the sauce. Lower the heat to medium, cover tightly with the lid, and simmer for 6–8 minutes — until the salmon reaches an internal temperature of 120°F and flakes easily with a fork.
- Finish and serve. Taste the sauce and adjust seasoning if needed. Scatter the fresh cilantro and mint over the top, finish with a pinch of flaky sea salt, and serve with lemon wedges on the side. This dish is delicious both warm and at room temperature.
Storage And Reheating Tips For This Salmon Chraimeh
Store any leftovers in an airtight container in the fridge for up to 2 days. Honestly? The sauce gets even better overnight as all those spices meld together. I always look forward to leftovers the next day.
To reheat, place the salmon gently in a skillet over low heat until just warmed through. Take your time here — fish overcooks fast, and you don't want to dry it out after all the work you put in.
I'd skip the microwave if you can. Microwaving salmon tends to overcook it in seconds and leads to a rubbery texture. The stovetop low-and-slow method always works better.
Tips, Tricks, And Variations For Your Salmon Chraimeh Recipe
Here's what I've picked up from making this dish several times now:
- Spice level: As written, this is mild to medium heat. For more fire, leave the jalapeño seeds in or add extra Aleppo pepper. Want it gentle? Just leave the jalapeño out entirely.
- Fish swaps: Don't have salmon on hand? Firm white fish like cod, halibut, or sea bass all work beautifully in this recipe. Keep an eye on cooking time — thinner fillets cook faster.
- Make it ahead: This is one of those rare dishes that tastes just as good at room temperature as warm. That makes it ideal for a make-ahead Shabbat dinner — cook it earlier in the day, then set it out before the meal.
- Sauce spooning: Always spoon extra sauce right over each fillet when serving. Don't skip this step — it makes such a difference in the final bite.
- Herb swaps: Not a cilantro fan? Flat-leaf parsley works great instead. It gives a slightly different but still really fresh flavor.
Want to take it even further? Have you tried spooning the sauce generously over couscous first and then nestling the salmon right on top? It's honestly the most satisfying bowl of food I've made in months, and Bradley actually asked for thirds — which basically never happens.
Frequently Asked Questions About Salmon Chraimeh
Can I Use A Different Fish For This Chraimeh Recipe?
Yes! Firm white fish like halibut, cod, or sea bass all work really well in this spicy tomato sauce. The key is picking a fish that holds together during braising. Just adjust the cooking time based on thickness — thinner fillets may only need 4–5 minutes.
Is Salmon Chraimeh A Good Shabbat Dinner?
It's one of my top picks for a dairy-free Shabbat dinner. This recipe is naturally dairy-free, and since it can be served at room temperature, you can make it earlier in the day and set it out at mealtime. It works beautifully for Passover too.
How Spicy Is This Dish, And Can I Adjust The Heat?
As written with the seeds removed from the jalapeño, this is mildly spicy — more warming than fiery. To turn up the heat, leave the seeds in or add extra Aleppo pepper. To keep it gentle, just leave the jalapeño out altogether. Either way, the depth of flavor from the whole spice blend absolutely shines through.
What Should I Serve With Salmon Chraimeh?
Steamed rice and couscous are my go-to pairings since they soak up all that gorgeous sauce. Mashed potatoes are another great option. Honestly, anything that acts as a vehicle for the sauce is a winner. A simple green salad on the side rounds the whole meal out perfectly.
Recipes You May Like
If you loved this Salmon Chraimeh, here are a few more saucy, satisfying dinners to add to your rotation:
- Sweet Chili Salmon — Another bold, saucy salmon dinner with a sweet and spicy glaze. Bradley requests this one on repeat.
- Tuscan Chicken Recipe — A creamy, herb-packed braised chicken that comes together just as easily on a weeknight and disappears just as fast.
- Honey Sesame Chicken — Sweet, sticky, and deeply satisfying — this one has been a regular weeknight winner in our house for years.
Make This Recipe Tonight
Honestly? This Salmon Chraimeh is one of those recipes I wish I'd found years earlier. It's fast, it's deeply flavorful, and it makes a weeknight dinner feel genuinely special. The spiced tomato sauce alone is worth making — I've caught John testing it straight from the pan more than once.
Whether you're making it for Shabbat, Passover, or just a busy Tuesday night, I promise it's going to impress. Give it a try and come back and tell me what you think in the comments!
And if you're saving this for later, don't forget to pin it on Pinterest — that's how I always find my best recipes again when I need them.
Happy cooking, and here's to many more delicious dinners with your loved ones.
— Stephanie
20-Minute Salmon Chraimeh (Salmon Braised in Spicy Tomato Sauce)
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
A quick and deeply flavorful North African Jewish dish — tender salmon fillets braised in a spiced tomato sauce with cumin, coriander, Aleppo pepper, and fresh herbs. Ready in just 20 minutes, dairy-free, and absolutely perfect for a busy weeknight or a make-ahead Shabbat dinner.
Ingredients
- For the salmon:
- 4 (6oz) skinless salmon fillets
- 3 Tbsp all-purpose flour
- 2 tsp kosher salt
- ½ tsp freshly ground black pepper
- 2 Tbsp extra virgin olive oil
- For the spicy tomato sauce:
- 3 large scallions, thinly sliced
- 5 cloves garlic, finely chopped
- 1 jalapeño, halved, seeds removed, thinly sliced
- 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 with 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, for finishing
Instructions
- Pat the salmon dry with paper towels. In a small bowl, mix together the flour, kosher salt, and black pepper. Rub the flour mixture onto both sides of each fillet, then shake off any excess. Set aside.
- Heat the olive oil in a large skillet over medium-high heat. Once hot, add the scallions, garlic, jalapeño, coriander seeds, cumin seeds, paprika, cinnamon, and Aleppo pepper. Cook, stirring constantly, for 30–60 seconds until the spices bloom.
- Pour in the can of diced tomatoes with all the juices. Scrape up any bits from the bottom and stir everything together. Add the fresh lemon juice and sugar, then stir well.
- Nestle the flour-coated salmon fillets into the sauce. Lower the heat to medium, cover tightly with the lid, and simmer for 6–8 minutes until the salmon reaches an internal temperature of 120°F and flakes easily with a fork.
- Taste the sauce and adjust seasoning if needed. Scatter the fresh cilantro and mint over the top, finish with a pinch of flaky sea salt, and serve with lemon wedges on the side.
Notes
For more heat, leave the jalapeño seeds in or add extra Aleppo pepper. Firm white fish like cod, halibut, or sea bass work great as swaps — just reduce cooking time for thinner fillets. Always spoon extra sauce over each fillet when serving. Not a cilantro fan? Flat-leaf parsley works beautifully instead. Leftovers keep in the fridge for up to 2 days and the sauce gets even better overnight.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Braised
- Cuisine: North African Jewish
