Berbere in Mind hero image

Berbere in Mind

Ethiopian Clay-Baked Salmon with Spiced Tomato, Garlic, and Onion

65 minutes
Serves 4
DinnerAfrican
Herb's take

Inspired by Ethiopian tagine-style stews, this dish layers salmon with tomatoes, garlic, onions, and a fragrant berbere spice blend in a clay tagine for deep, slow-cooked flavor. You’ll learn the gentle art of steam-braising fish, where patience (and a sealed pot) rewards you with meltingly tender results.

Equipment needed
  • Clay tagine

Ingredients

Yield
4

Instructions

  1. 01
    Heat the olive oil in the base of your clay tagine over medium-low heat and add the sliced onion. Cook, stirring occasionally, for 8-10 minutes until very soft and golden.
  2. 02
    Add the minced garlic and sauté 1 minute, just until fragrant.
  3. 03
    Stir in the berbere spice blend, ground coriander, ground cumin, and grated ginger. Toast the spices for 1 minute, stirring constantly.
  4. 04
    Add the chopped tomatoes and tomato paste, then stir to coat everything in the spices.
  5. 05
    Pour in the water, kosher salt, and black pepper. Stir well, bring to a simmer, and cover the tagine with its lid.
  6. 06
    Reduce heat to low and cook for 25 minutes, letting the sauce thicken and the flavors meld.
  7. 07
    Nestle the salmon fillets into the bubbling sauce, spooning some tomatoes and onions over the top. Replace the tagine lid.
  8. 08
    Continue simmering for 18-20 minutes, until the salmon is just cooked through and flakes with a fork.
  9. 09
    Remove from heat, uncover, and drizzle with lemon juice. Scatter with chopped cilantro before serving.
  10. 10
    Serve the tagine hot, straight from the clay pot, with injera or rice alongside if desired.

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