Moroccan Salmon Tajine Recipe

Serves/Makes: 4 servings


  •     For the Charmoula (Marinade):
  • 2 garlic cloves
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 2 tablespoons fresh parsley (or 2 teaspoon dry parsley)
  • 2 teaspoons paprika
  • 1 1/2 teaspoons cumin
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  •     For the Tajine:
  • 2/3 pound fresh salmon fillet, skin removed, cut into 1-inch chunks
  • 1 teaspoon butter or oil
  • 1 medium onion, diced
  • 1 large green pepper, chopped
  • 2 carrots, cut into rounds
  • 1 pound tomatoes, diced (with juices)
  • 1/2 cup water
  •     For Serving:
  • 1 1/2 cups water
  • 1 1/2 cup couscous, dry
How to cook Moroccan Salmon Tajine:
  • Place all the ingredients for the Charmoula in the bowl of your food processor. Pulse to create a smooth paste.
  • Place the skinned salmon chunks in a flat­bottomed dish. Spoon the Charmoula over the fish and mix to coat. Set aside to marinade for at least 1 hour.
  • In a large cast iron skillet with a lid or Dutch oven (or Tajine), heat oil. Add the diced onions and saute over medium-high heat for 1-2 minutes, until they begin to soften. Add peppers and saute 1-­2 minutes. Add carrot slices and continue to saute 3-­4 minutes, stirring occasionally.
  • Reduce the heat to medium-low and mix in the diced tomatoes with any of their juices and 1/2 cup of water. Add the marinated fish and all of the marinade.
  • Cover the dish and cook for 10-­15 minutes.
  • As your fish is finishing up, heat 1 1/2 cups of water to a boil in a small, covered saucepan. Remove the boiling water from the heat and stir in the couscous. Cover and let the pot stand, off of the heat for 5 minutes. Remove the lid and fluff the couscous with a fork.
  • Serve the Moroccan Salmon Tajine immediately over the couscous.
  • Enjoy!
Moroccan Salmon Tajine recipe
Moroccan Salmon Tajine recipe
Moroccan Salmon Tajine recipe


Tender salmon, bright tomatoes, and warm Moroccan spices make for a quick and heart healthy meal in this recipe for a Moroccan Salmon Tajine.


A Tajine (or Tagine) is a North African dish named after the cooking vessel that is made in. The vessel is typically made entirely of clay and consists of a round bottom piece with low sides and a cone-shaped lid that helps trap moisture as the dish cooks. (Warm, juicy, and tender!)

If you don’t have a Tajine, don’t worry. (We don’t either. Although, it would be a beautiful addition to our collection of pots and pans!) A cast iron skillet with a lid or a Dutch oven work just as well to create the same effect of Tajine cooking.

This recipe for Moroccan Salmon Tajine serves/makes: 4 servings

The Moroccan Salmon Tajine recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Pollock (more Pollock recipes)
Preparation Method: Poached/Simmered (more Poached/Simmered recipes)
Cuisine: African (more African recipes)

More in Pollock ~ Poached/Simmered recipes:

  • Crab Pastry Shells ~ Simmered Pollock Recipe - Made with crab flavored pollock, onion, carrot, chicken broth, heavy cream, and mandarin oranges.
  • Poached Pollock in Milk ~ Russian easy and healthy recipe how to poach pollock or any saltwater white-fleshed fish fillets with onions, milk, butter, breadcrumbs, peppercorns, and bay leaves.
  • Thai Coconut Fish Curry ~ Thai easy recipe how to cook fish curry with pollock or tilapia, rice, canola oil, onion, green pepper, garlic, tomatoes, curry powder, garam masala, chili powder, and coconut milk.
  • Mushroom and White Fish Paella ~ Spanish easy recipe how to cook paella with pollock, olive oil, onion, garlic, tomatoes, mushrooms, celery, rice, chicken stock, and white wine.
  • Rhubarb Fish Curry ~ Easy recipe how to cook fish curry with pollock, lemon juice, onion, oil, garlic, rhubarb, green curry paste, turmeric, coconut sugar, vegetable broth, heavy cream, bananas, and parsley.
  • Bengali Spicy Fish Curry ~ Indian recipe how to cook fish curry with pollock, spices, garlic, ginger, chilies, onion, tomatoes, lime and cilantro juice, and mustard oil.

Free Fish & Seafood Recipes

^ Back to Top