Moroccan Salmon

Take a bite of this salmon and you will feel like you’ve been transported to the Middle East!

I grew up thinking there was only one way to prepare salmon. Pickled. It’s what my mother made every single yomtov. We called it yomtov fish. It was so incredibly delicious. We all looked forward to it! When my friend introduced me to Moroccan salmon I was literally licking my plate. The fireworks of flavor going on in my mouth was something I’ve never experienced before, it was amazing! While making the sauce from scratch is really so good and it’s worth it to go that extra mile. Understanding our busy lives, in a pinch I’ve taken a container of store-bought matbucha and substituted that. 

I like to buy sides of salmon and cut pieces to size. Any salmon will work. This dish is also delicious with white fish, I’ve made this with tilapia. 

If you are afraid of the jalapeno being too spicy you can omit or swap for green pepper. 

You can make this in a 9×13 pan, I like to make it in an oven-to-table dish and bring it directly to the table juices and all. 

Moroccan Salmon

Take a bite of this salmon and you will feel like you've been transported to the Middle East!
Print Recipe


  • 6 pieces of salmon
  • 3 tbsp oil
  • 15oz can tomato sauce
  • 2 medium ripe tomatoes, diced
  • 4 cloves garlic
  • 1 can chickpeas, drained
  • 2 sprigs fresh cilantro or 4 frozen cubes
  • 1 tsp salt
  • 1 jalapeño, diced
  • 1 tsp cumin
  • 1 tsp paprika


  • Place the salmon in a 9×13 pan or oven to table dish, set aside.
  • Heat the oil in a medium sauce pan. Add the rest of the ingredients. Bring to a boil and let simmer for 30-35 minutes checking it every so often. The long cooking times allows the flavors to steep and really come out!
  • Once done pour the sauce over the salmon. – Cover, bake 350 for 35 minutes


Will last 3-4 days in the fridge

Recipe by Faigy Murray |

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