Join! 12 weeks for $1

Salmon Chraimeh

4 Servings

20 minutes

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

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

Ingredients

  • 4

    6-ounce center-cut salmon fillets

  • Kosher salt and ground black pepper

Directions

Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe

JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1

and get access to all of our recipes and articles online, as well as in print.

GET DIGITAL & PRINT
How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.

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!