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Salmon: Simply poached. Boldly sauced
Milk Street Bowtie Salmon Chraimeh

Salmon Chraimeh

20 minutes

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Salmon Chraimeh

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Center-cut salmon fillets deliver weeknight ease with vibrant flavor in this recipe inspired by the Sephardic dish chraimeh, or fish braised in a mildly spicy tomato sauce. The name comes from the word for thief and refers to the way the spice comes at the end of the sauce, sneaking up on the diner. We tailored ours to work with pantry staples and scaled down the amount of garlic typically used. Look for salmon pieces that are evenly thick, about 1 to 1½ inches. We liked our salmon cooked between 115°F and 120°F, which leaves the thickest part with a some translucency. If you like yours more thoroughly cooked, after simmering remove the skillet from the heat and leave the fillets in the covered pan until cooked to desired doneness.

4

Servings

Tip

Don't use fillets of widely varying thicknesses; they will require different cooking times. If unavoidable, begin checking the thinner fillets ahead of the thicker ones.

20 minutes

4 6-ounce center-cut salmon fillets
Kosher salt and ground black pepper
1 tablespoon extra-virgin olive oil, plus more to serve
4 scallions, thinly sliced, white and light green parts separated from dark green tops
3 medium garlic cloves, thinly sliced
1 jalapeño chili, stemmed, seeded and sliced into thin half-rings
1 teaspoon coriander seeds
1 teaspoon cumin seeds
3/4 teaspoon smoked paprika
1 14½-ounce can diced tomatoes
2 tablespoons finely chopped fresh mint
1/4 cup fresh cilantro leaves, lightly packed
Lemon wedges, to serve
Ingredients
  • 4

    6-ounce center-cut salmon fillets

  • Kosher salt and ground black pepper

  • 1

    tablespoon extra-virgin olive oil, plus more to serve

  • 4

    scallions, thinly sliced, white and light green parts separated from dark green tops

  • 3

    medium garlic cloves, thinly sliced

  • 1

    jalapeño chili, stemmed, seeded and sliced into thin half-rings

  • 1
  • 1

    teaspoon cumin seeds

  • ¾
  • 1

    14½-ounce can diced tomatoes

  • 2

    tablespoons finely chopped fresh mint

  • ¼

    cup fresh cilantro leaves, lightly packed

  • Lemon wedges, to serve

Sc

Milk Street Recipes

Weeknight Salmon Spiced Up

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Reviews
Laura L.

Couldn’t find whole coriander so subbed whole mustard seeds and added a couple tablespoons of harrissa. Delicious!!! This will be a weeknight staple.

Judith L.

This recipe is phenomenal! The first time I made it I didn't have canned diced tomatoes or jalapeno peppers, but had fresh Roma tomatoes and sriaracha on hand so used them. We could have made double the sauce because it was so delicious. The salmon was tender and juicy and paired perfectly with the salsa. It also looked beautiful on the serving plate..

Maria A.

Delicious as written and with a slight variation that I sometimes make by first putting a crust on the salmon and then finishing it in the sauce, skin side down. Then I remove it and continue to thicken the sauce if needed. Very tasty.

Corwin G.

Agree with the other comments here. This one is a winner.

Tracy I.

Absolutely delicious. Instructions are easy and clear. Very flavorful - a nice change from our usual protein and roasted veggies.

Donald N.

Delicious with no variations. I found the squeeze of lemon to be key in rounding this dish out. It really brings out the flavor of the spices and mint. Thank you to the team for creating some recipes I can make on weeknights.

Sandra R.

Agree with comments from others. Really delicious and flavorful. Easy to make.

Tricia S.

Outstanding as written, and a snap to out together.. I will be making this again soon.

Mark L.

Used a Serrano chili instead of jalapeño but otherwise followed the recipe, amazed how simple it is... and it didn't disappoint! This might be making its way to our weekly rota.

Sam L.

I guess different strokes for different folks. This was just ok, basically steamed salmon. Salmon should be either broiled or pan seared. Will not make again.

Christine D.

Easy and delicious! Tomatoes and Salmon is not a combination I have ever cooked, other than a fresh cherry tomato salsa. I used nice thick skinless salmon filets (Vital Choice) and it was perfect. This will be a go-to!

Jessica G.

Yum! This recipe is such a nice way to enjoy salmon. I’m always looking for different ways to eat salmon and this one did not disappoint! It came together pretty quickly and is great for a weeknight!


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Salmon Chraimeh

Get Ready to Cook

4

Servings

20 minutes

Tip

Don't use fillets of widely varying thicknesses; they will require different cooking times. If unavoidable, begin checking the thinner fillets ahead of the thicker ones.

Ingredients
  • 4

    6-ounce center-cut salmon fillets

  • Kosher salt and ground black pepper

  • 1

    tablespoon extra-virgin olive oil, plus more to serve

  • 4

    scallions, thinly sliced, white and light green parts separated from dark green tops

  • 3

    medium garlic cloves, thinly sliced

  • 1

    jalapeño chili, stemmed, seeded and sliced into thin half-rings

  • 1
  • 1

    teaspoon cumin seeds

  • ¾
  • 1

    14½-ounce can diced tomatoes

  • 2

    tablespoons finely chopped fresh mint

  • ¼

    cup fresh cilantro leaves, lightly packed

  • Lemon wedges, to serve

Sc

Milk Street Recipes

Weeknight Salmon Spiced Up

Step 1 of 3

Season the salmon and begin to cook the sauce

4
6-ounce center-cut salmon fillets 
Kosher salt and ground black pepper
1
tablespoon extra-virgin olive oil, plus more to serve
4
scallions, thinly sliced, white and light green parts
3
medium garlic cloves, thinly sliced
1
jalapeño chili, stemmed, seeded and sliced into thin half-rings
1
teaspoon coriander seeds
1
teaspoon cumin seeds
¾
teaspoon smoked paprika

Season the salmon fillets on both sides with salt and pepper. In a 12-inch skillet over medium-high, heat the oil until shimmering.


Add the white and light green parts of the scallions, the garlic and jalapeño. Cook, stirring occasionally, until lightly browned, about 2 minutes.


Stir in the coriander, cumin and paprika, then cook until fragrant, about 30 seconds.

Step 2 of 3

Cook the salmon

1
14½-ounce can diced tomatoes
½
teaspoon kosher salt
¼
teaspoon pepper

Stir in the tomatoes, ¼ teaspoon salt and ¼ teaspoon pepper. Bring to a simmer, then nestle the fillets, skin side up, in the sauce.


Reduce to medium, cover and simmer for 6 to 8 minutes, or until the thickest parts reach 115°F to 120°F.

Step 3 of 3

Finish cooking and serve

2
tablespoons finely chopped fresh mint
¼
cup fresh cilantro leaves, lightly packed
Kosher salt and ground black pepper
4
scallions, thinly sliced, dark green tops only
1
extra-virgin olive oil, to serve
Lemon wedges, to serve

Using tongs, carefully peel off and discard the skin from each fillet, then use a spatula to transfer to serving plates. If the sauce is watery, continue to simmer over medium-high until slightly thickened, 1 to 2 minutes.


Off heat, stir in the mint and cilantro. Taste and season with salt and pepper. Spoon the sauce over the salmon, sprinkle with the remaining scallion greens, then drizzle with olive oil. Serve with lemon wedges.

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