An Elegant Recipe that is light and flavorful and quite simple to prepare with a Blender Zesty Herbal Sauce. Lovely for Mother’s Day, Passover & Easter.
CHERMOULA SAUCE IS:
A Bright and Delicious Mediterranean Sauce used often in Morocco. There are many variation of it ~ these ingredients I like best!
DELIVERS A POWERHOUSE OF FLAVOR!
See the recipe for its MANY uses!
Here I add the Chermoula Sauce underneath the fish!
Chermoula Sauce adds Lemony- Herbal- Zesty FLAVOR!
Oven dry tomato halves in a half an hour ~ a great addition to the dish!
How to Make this Awesome Chermoula Sauce:
INGREDIENTS: Big Bunch of Parsley, Extra Virgin Olive Oil, Garlic, Lemon Juice & Rind, Cumin, Coriander, Smoked Paprika, Saffron (love this!), Sea Salt and Cayenne Pepper
PLACE ALL INGREDIENTS IN A FOOD PROCESSOR!
Whirl, then pulse until the desired consistency…
~ From smooth to textured chunky.
For a CREAMIER Chermoula – USE A BLENDER – like I did for this recipe (to coat the fish nicely.)
STORE: in a clean glass container with a good seal; top off with a film of olive oil.
Sole Wrapped Salmon with Chermoula Sauce:
A wonderful & special dish, especially good for an elegant party or holiday. Lovely for Mother’s Day, Passover & Easter.
A Note from Karen:
This is an easy preparation.
The sole is wrapped in a fat portion of salmon, and placed seam side down in a baking pan.
Simply brushed with butter (or plant based butter or evoo) and seasoned. It is baked to perfection at 350 degrees.
The dish gets much of its flavor from the CHERMOULA SAUCE! I serve it over, and sometimes under the fish.
IF NOT USING THE CHERMOULA SAUCE:
You will need to jazz up the preparation.
Alternatively, add some wire wine, chopped garlic, shallots, fresh herb sprigs and chili flakes to the bottom of the dish. After cooking, remove the fish rolls and add cold butter until a nice sauce is achieved. Add fresh chopped herbs and spoon over the fish.
You can also add a TOPPING:
In a skillet, dry toast fresh bread crumbs, add garlic and chopped parsley, evoo and a pinch of sea salt until a nice crispy bread crumb topping is achieved.
(You can do the same for matzo meal, although toast just for a few seconds.)
Quality matters! I’m lucky to have a fish shop local to me that fillets fish each day:
The Greenwich Fish Company
I do not use frozen fish, do not care for the flavor or texture.
These fillets were from smaller fish, so not too expensive.
Please check ALL fillets for bones, and remove them.
You can also use Lemon Sole of Grey sole: and if large, cut in half lengthwise.
It’s a Wrap!
- Add fillets skin side up, add a nice 1″ slice of salmon (skins off) and roll.
- Add the salmon to the thinest end, roll – not too tightly, place in a baking pan on it’s seam – no toothpicks necessary.
Preheat oven to 350 degrees
Add a little seasoning: Smoked Paprika and Ground Cumin ~ these spices are in the sauce, so complement well!
The perfect compliment to the dish I feel!
Cooks in a low 300 degree oven for 30 minutes, or until condensed nicely.
…Some spring flowers just picked from my garden!
Enjoy this wonderful recipe for you and your guests,
Karen
SEE TOO my category: Fish & Shellfish
AND: Condiments for Flavor
AND: Karen’s Best of Passover Recipes 2025 ~ For the Seder and Beyond!
Karen’s Sensational Sole Wrapped Salmon with Chermoula Sauce
Equipment
- 1 8 x 10 baking dish
Ingredients
- 1 1/4 pounds Filet of Sole , 6 Fillets (your fillets might weight more.)
- 3/4 pounds salmon fillet , skin removed, purchase a non cut piece
- 1 teaspoon extra virgin olive oil
- 1 1/2 teaspoon melted butter, or plant based butter, or EVOO
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cumin
- 1/8 teaspoon sea salt
- 1/2 cup Karen's Blender Chermoula Sauce and What To Do With It, (see recipe)
Garnishes:
- 6 thin lemon slices, for garnish
- 1 tablespoon parsley, coarsely chopped
- 1 recipe roasted tomato halves , see recipe below
Instructions
- Check Sole Fillets for bones, remove them with a sharp knife.Preheat oven to 350 degrees.
- Cut salmon into 6 equal portions crosswise; about 1" wide.Place fillets skin side up (the most colored part.) Add a salmon portion on top, at the thinest end. Roll up, but not tightly. Roll all 6.
- Add 1 teaspoon EVOO to an 8" x 10" baking pan. Add each roll, seam side down on the pan. Brush with melted butter.Sprinkle with smoked paprika, cumin and sea salt on top.
- Cook in the oven until firm – about 15 minutes. This will depend on the size of the Sole & Salmon!! Check the internal temperature of the salmon with a meat thermometer – until registers 145 degrees.
- Serve the with plenty of Chermoula Sauce on top.Garnish with lemon wedges and sprinkle all over with chopped parsley.
- I love adding Roasted Tomato Halves around the fish, nice condensed flavor!
Notes
Preheat oven to a low 300 degrees. Cut colorful cherry tomatoes in half. Line a small baking pan with a small amount of EVOO. Add tomatoes cut side up. Add a few sprigs of fresh thyme tucked under the tomatoes, like I do. Cook until tomatoes have condensed and shriveled a bit, 30 minutes. Cooking time does not include Chermoula Sauce. This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Karen’s Citrusy-Herbal Chermoula Sauce and What To Do With It
Equipment
- 1 blender I use Vitamix
Ingredients
- 1 1/2 cups fresh parsley, Packed! Light stems ok, cleaned and dried
- 1 tablespoon
+ 1 teaspoon
large cloves garlic, peeled, from 3 large cloves - 3 teaspons` fresh lemon juice
- 1 tablespoon lemon rind, peeled from your lemon, no white pith, coarsely chopped
- 3/4 teaspoon ground cumin, preferably toasted and ground
- 3/4 teaspoon ground coriander
- 3/4 teaspoon smoked paprika
- 1/2 teaspoon saffron, soaked in 1T. hot water
- 1 large pinch ground cayenne pepper, optional, but I love
- 1/2 teaspoon sea salt
- 1/2 cup extra virgin olive oil
- 1/4 cup chopped parsley , OPTIONAL (to be added to the final sauce for the CREAMIER version.)
Instructions
- Add all ingredients a food processor. Whirl, then pulse until the desired consistency… from smooth to textured chunky.
- For a CREAMIER Chermoula: Use a blender! Blend from low to high until a creamy, green texture is achieved. Add the additional chopped parsley. (This method I used in the recipe: Karen's Sole Wrapped Sole with Chermoula Sauce.)
- Taste the sauce! If you like a bit more of one of the ingredients, add a bit more and gently blend. I love adding saffron here, the addition is up to you. Add the additional parsley if you like to the finished creamy sauce.
- Store in a glass container with a good seal. Add a film of EVOO on the top. Will stay fresh for up to 2 weeks.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Beyond beautiful!
Well THANK YOU!😀Karen
I’m planning on making this for an upcoming party. OMG looks amazing, love the sauce!
Hey Tom – I know you will love it. Hopefully you can find some fresh fish. The sauce van be made ahead of time, then easy-breezy! 😀Karen
Wonderful recipe. Not inexpensive but worth it. Liked the Chermoula sauce, have extra for another recipe, very flavorful. I liked best that it was so simple to make.
What other sauces would you recommend for the wrapped Salmon? Thank you, Beth
Hi Beth ~ Happy to hear the Sole Wrapped Salmon was wonderful!
Another sauce option, perfect for Spring: Salmon with Rhubarb Vanilla Bean Butter Sauce (on the website.) You cab also make a quick Beurre blanc reduction with fresh herbs. You can use this sauce recipe too: Skillet Chili-Shrimp and Blackened Green Beans with Blood Orange Butter Sauce (can substitute lemon juice.) Thank you for writing! 😀Karen