Friends and family will think you cooked for hours when you serve up this healthy salmon dinner. It has just a few ingredients and a short list of prep steps, but it looks like it took all day.
One of my favorite memories from traveling in the Middle East was experiencing the bold, rich flavors of chraime—a spicy tomato-based fish stew that’s deeply rooted in North African and Middle Eastern cuisine. The first time I tried it, I was hooked! The sauce was packed with warmth from paprika, cumin, garlic, and just the right amount of heat, making it an unforgettable dish.
When I got back home, I knew I had to recreate it in my own way. While chraime is traditionally made with white fish, I decided to use salmon instead, and it turned out to be a perfect match! The salmon stays tender as it absorbs all those aromatic spices while simmering in the rich tomato sauce.
It’s a dish that takes me right back to those incredible meals I had abroad—flavorful, comforting, and best enjoyed with warm bread or a side of couscous. If you love bold Mediterranean flavors, this is one to try!
Why is this the best recipe
- Flavorful and Spicy: The combination of paprika and cayenne pepper adds a wonderful depth of flavor and a touch of spice that enhances the natural taste of the salmon without overpowering it.
- Easy and Quick: This recipe is straightforward, and you can prepare it in about 30 minutes, making it perfect for a busy weeknight dinner without sacrificing quality or taste.
- Minimal Clean-Up: Cooking both the salmon and the sauce in a single skillet not only enhances the flavors but also minimizes clean-up, making your cooking experience more enjoyable and less of a chore.
- Rich in Flavor: The use of simple, fresh ingredients like garlic, onions, and tomatoes builds a rich and hearty sauce that complements the delicate flavor of the salmon, creating a restaurant-quality dish at home.
Ingredients and substitutes
- Fish – Today, I am using salmon, but almost any fish fillet will work with this recipe.
- Tomatoes – Of course, I love using fresh chopped tomatoes. And yet, canned crushed tomatoes (14 oz) work great, too.
- Tomato paste – Not too much, and yet it adds a lovely tangy taste, rich color, and thickness to the sauce.
- Paprika – Here, I am using sweet, smoked, and hot, but again, you can change it to suit your preference. You can add more of either. Personally, I love a little Cayenne.
- Sugar – We caramelize a little sugar. This adds a light sweetness but mainly helps deepen the color of the sauce.
- Onion and garlic – We use fresh garlic and onions for their fresh flavor. Make sure to cook the onions until they are slightly caramelized.
Step-by-step: Salmon in Tomato Sauce
- Sauté – In a large skillet, over medium heat, add the olive oil and garlic. Cook for 30 seconds. Then, add the onions and saute until lightly caramelized, about 3 to 4 minutes.
Pro tip – Adding a slight caramelization to the onions will enhance the flavor of this dish. - Spices – Next, add the bay leaves, spices, chopped tomatoes, and tomato paste. Stir and saute for another 2 minutes until fragrant.
- Simmer – Cover the pot and let it simmer for 10 minutes. Then, mash the softened tomatoes with a vegetable masher. Add the broth/stock and simmer for 5 minutes more.
Pro tip – Mashing the tomatoes makes a smooth sauce that soaks into the fish beautifully.
- Fish – Add the broth/stock and combine well. Then, gently place the fish pieces in the tomato sauce, making sure to tuck them into it.
- Simmer – Cover the pan and simmer for 10 minutes. Flip the fish and season with salt and pepper. Sprinkle some cilantro or parsley. Cover the pan and cook another 5 to 8 minutes until the fish is ready.
- Garnish – When done, taste and adjust the seasoning. Garnish with fresh cilantro or parsley.
- Enjoy!
Salmon in Tomato Sauce
When you serve this healthy salmon dinner, friends and family will think you cooked for hours. It has just a few ingredients and a short list of prep steps, but it looks like it took all day.
Video
Ingredients
- 2 lb (500 g) Salmon fillets skinless
- 2 tbsp Olive oil
- 4 large Garlic cloves finely chopped
- 1 med Onion finely chopped
- 2 cups (450 g) Fresh tomatoes finely chopped
- 2 tbsp Tomato paste
- 2 tbsp Smoked paprika
- 1 tsp Hot paprika
- 1 tsp Cumin powder (I used 1 tsp)
- 1 tsp Kosher salt
- 1 tsp Black pepper
- 1 cup (240 ml) Broth or stock
- ¼ cup Fresh Cilantro or parsley Chopped
Method
- Sauté – In a large skillet, Add olive oil and onions and saute until lightly caramelized, about 3 to 4 minutes. Then, add the garlic and cook 30 seconds more.2 tbsp Olive oil, 4 large Garlic cloves, 1 med Onion
- Spices – Add the bay leaves, spices, chopped tomatoes, and tomato paste. Saute for another 2 minutes until fragrant.2 cups Fresh tomatoes, 2 tbsp Tomato paste, 2 tbsp Smoked paprika, 1 tsp Hot paprika, 1 tsp Cumin powder
- Simmer – Cover the pot and let simmer for 10 minutes. Then, mash the softened tomatoes with a vegetable masher. Add the broth or stock and simmer for 5 minutes more.2 lb Salmon fillets
- Fish – Add the stock or broth and combine well. Then, gently place the fish pieces in the tomato sauce, making sure to tuck them into the sauce.1 cup Broth
- Simmer – Cover the pan and simmer for 10 minutes. Flip the fish and season with salt and pepper. Sprinkle some cilantro or parsley. Cover the pan and cook for another 5 to 8 minutes until the fish is ready.1 tsp Kosher salt, 1 tsp Black pepper
- Garnish – When done, taste and adjust the seasoning. Garnish with fresh cilantro or parsley.¼ cup Fresh Cilantro or parsley
Notes
- Choose a fleshly fish with fewer bones like salmon so you can enjoy this dish.
- I am using fresh tomatoes because I get beautiful fresh tomatoes in my market but feel free to use a 14 oz can of crushed tomatoes as well.
- Don’t make haste, give the ingredients time to saute, sweat, and simmer. The dish may take a few minutes more but the flavor will be delicious.
- This is one of those dishes that taste better the next day so feel free to add this to your make-ahead dishes rotation.
- Ideally, this is a meal on its own with just a side of bread and garden salad. But, we love to serve a side of sauteed fresh veggies such as broccoli, green beans, or mushrooms.
Equipment you will need
Nutrition
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Frequently asked questions
You can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan or in the microwave until heated through.
Yes, you can use frozen salmon. Just ensure it is fully thawed before cooking to maintain the best texture and flavor. Pat it dry with paper towels before seasoning.
We love to serve a side dish with sauteed veggies like sauteed broccoli, green beans, and mushrooms. Some veggie fritters or patties work great, too. Try my Swiss chard and parsnip or Spinach potato patties.
Salmon is cooked through when its internal temperature reaches 145°F (63°C). It should flake easily with a fork and appear opaque throughout.
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- Cilantro Baked Fish Recipe
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
We keep a Kosher diet and don’t add meat based broth to a fish dish. What would you suggest as a substitute?
(Not Kosher law, but Kosher custom)
Moishe – you can use vegetable broth or stock!