• You’re already transported! Maybe this dish will land me in Andalucia! Or Barcelona and I can eat pheasant with you! But yes, I could do with a little warming up!

    • Oh nice! Go for it! Traditionally, I’ve used/eaten meat in my tagine dishes, but I was in a fish mood and figured I’d give it a shot. Thanks for your comment!

  1. Oh I love a good tagine! I can almost smell it from overseas 🙂 What I love about fish stews is how quickly they cook, as opposed to the long hours required for meat stews. I have never seen or heard of salmon tagine before, but I have had other fish tagines, and they are wonderful, so I can imagine it very well with salmon too!

    • Yes, the flavors are wonderful. I had seen fish tagines before, but salmon looked the best at the market so I tried something new. It was really good! I agree with you. The charm of this dish, aside from the flavors is the short amount of time it takes to cook it. I’d send you some if it would keep! PS. I think you missed a post of mine on blini that I thought you’d relate to given your Russian history. I put it out right after Thanksgiving. Take a look!

    • Sorry, but if this recipe were used for cooking in a tagine and not a regular pot, then it would come out like soup 🙂

      And not be ready to eat for another couple of hours.

      The meal tasted great and I thank you for the recipe, but please don’t suggest that the recipe works for a pot and a tagine.

      They are two different kettles of fish.

      I am fairly new to cooking in a tagine but this is how I changed the recipe.

      Salmon Tagine Cooked In Tagine

      Prep Time 5 minutes

      Cook Time 2 hrs

      Total Time – 2hrs plus

      Serves 2


      1/2 lb salmon
      1 red onion, half sliced and half chopped
      8 oz / 400g of canned diced tomatoes, or use peeled and softened fresh ones
      2 thinly sliced or diced carrots
      1 sweet potato cut into 1 inch cubes
      A handful of dried cranberries, currants or raisins
      1/4 cup parsley
      4-5 tbsp of stock or water
      2 tbsp fresh cilantro
      2 garlic cloves
      2 tbsp red or white wine vinegar
      Olive oil
      2 tsp chermoula spice blend – see below how to make it.

      * Optional – add 4 wedges of preserved lemons, rinsed, pulp and peel separated

      If you don’t have chermoula, you can make your own paste by combining 2 cloves garlic, crushed, 2 tsp ground cumin, 2 tsp ground coriander, 1 tsp chili flakes 1 tsp smoked paprika, 2 tbsp of lemon juice and 1/4 cup of olive oil. In a blender or in a pestle and mortar.


      Blend the chermoula spice blend, parsley, cilantro, garlic, vinegar and 2 tbsp of olive oil and blend until smooth.

      Remove the skin and bones from the salmon and cut the fish into bite sized pieces. Place them into a bowl and coat with the marinate, reserving just a little of the marinate.

      Add the onion and carrots along with some additional olive oil to the tagine, and cook until the carrots start to soften. This may take up to 30 minutes because the tagine will be starting from cold.

      Add the canned or peeled fresh tomatoes and the sweet potato, and after around ten minutes check to see if you need to add a little water or stock.

      Cook until the potato starts to soften, about 45-60 minutes then add the fish, any remaining chermoula and sprinkle on the raisins or other suggestion of your choice.

      Add the preserved lemons if you’re using them.

      Cook for a further 30 minutes because the fish is cold, and then serve and enjoy over couscous, Basmati rice or quinoa!


      Please feel free to change it and/or update it so that we all can learn.


      • I totally appreciate your comment, Michael. I actually don’t own a tagine, but I do imagine if you use the cover on the tagine the fish would be ready much sooner. The veggies certainly take more time than the fish. I’ll reread my suggestions here and see if i need to be more clear. This recipe was delicious and i don’t want to mislead anyone into a bad experience. My whole goal in sharing is for people to make a good meal. There’s nothing better than executing a foreign dish well and it’s very frustrating when instructions aren’t clear. A

      • Okay I added a disclaimer that the cooking times here are for a pot only and also took out any instruction that would lead to misinterpretation. I’ll have to get a tagine and try it. Btw, if you liked that recipe, I highly suggest the chicken “tagine” that I also make in a dutch oven. No clue re cook times in an actual tagine, but this is one of my faves: http://sercocinera.com/2014/10/08/chicken-tagine-w-olives-and-preserved-lemons/ Happy cooking, Michael.

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