Stuffed Salmon Tunisian Style

posted on: Sep 2, 2026

By: Habeeb Salloum/Arab America Contributing Writer

In Tunisia, fish is a symbol of fertility, and prosperity. In parts of that land it is customary for a bride and groom to step over a large fish after their wedding. It is common to see fish made from fabric and even metal hanging at the entrances of homes.  Jewelry and pottery are often decorated with images of fish – symbols to ward off evil. 

            When it comes to the Tunisia, fish dishes are prepared with a medley of flavours, some spicy, some bold but all replicating the tastes of the Tunisian kitchen.

Serves 6 to 8

3 to 4-pound salmon, scaled

Salt and pepper to taste

2 tablespoons lemon juice

4 tablespoons butter

1 medium onion finely chopped

2 cloves garlic, crushed

1 small hot pepper, seeded and finely chopped

1/4 cup finely chopped coriander leaves (cilantro)

1/4 cup crumbled feta (or any other similar cheese)

2 hard-boiled eggs, chopped

1/4 cup breadcrumbs

1/4 cup chopped green olives

1/2 teaspoon dried thyme

1 raw egg

4 large potatoes, peeled and cut into 1/2-inch-thick slices

1 tablespoon chopped parsley

            Wash the salmon thoroughly. Rub both inside and outside with salt and pepper and the lemon juice. Let stand for one hour.

            Preheat oven to 350^o.

            In a frying pan, melt the butter then sauté the onion over medium heat until golden-brown. Stir in the garlic, hot pepper, and coriander leaves and sauté for a further few minutes; Then transfer the frying pan contents into a mixing bowl. Add salt and pepper, cheese, boiled eggs, breadcrumbs, olives, thyme, and the raw egg and mix thoroughly. Stuff the fish with this mixture and secure the opening with toothpicks.

            Spread parchment paper on a baking pan.  Transfer fish to pan brush liberally with oil; then arrange the potato slices around the fish and add 1/2 cup of water. Cover and bake for 20 minutes; then remove the cover and bake for a further 25 minutes, basting occasionally with extra oil.

            Place on a serving platter and arrange the potato slices around the sides of the fish; then decorate with the parsley and serve hot.

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