If you’re looking for a way to give your salmon a bold and spicy twist, this harissa salmon recipe is exactly what you need. I use salmon fillet, olive oil, harissa paste, honey, lime juice, garlic, Aleppo pepper, coriander, cumin, and ground ginger to create a simple, impressive, flavorful dish.
The key to this recipe is the harissa paste, combined with honey and lime, which brings the salmon a perfect balance of heat, sweetness, and tanginess. It’s quick to prepare and makes a great meal any night of the week.
I love how the spices and lime juice make the salmon juicy and vibrant without overpowering its natural flavor. If you enjoy bold, fresh spices with your fish, this recipe will quickly become a favorite.
What Is Harissa Salmon?
Harissa salmon combines the rich, oily flavor of salmon with the spicy, smoky punch of harissa. Harissa is a North African chili paste made from roasted red peppers, garlic, and spices like cumin and coriander. It adds bold heat and depth to the fish.
When I make harissa salmon, I rub the paste directly onto the fillets. This not only flavors the salmon but also creates a slightly charred crust when cooked. The spices balance the natural fattiness of the salmon well.
You can buy harissa ready-made or easily mix your own at home. Common ingredients include:
- Roasted red peppers
- Dried chili flakes
- Garlic
- Olive oil
- Cumin
- Coriander
- Caraway seeds
This dish is quick to prepare and brings a vibrant North African touch to my dining table. It works perfectly for weeknights or whenever I want a flavorful, healthy meal without much fuss.
Ingredients
- 1 ½ pounds of salmon fillet
- Extra virgin olive oil
- 2-4 tbsp of harissa paste (ready-made or homemade)
- 1-2 tbsp of honey
- Lime juice of 2 large limes (plus wedges to serve)
- 3-4 large garlic cloves, minced
- 1 tsp of Aleppo pepper
- 1 tsp of coriander
- ½ tsp of cumin
- ½ tsp of ground ginger
- Kosher salt
How To Make The Harissa Salmon Recipe?
- First, I heat my oven to 425°F. While it warms up, I mix up the sauce. I whisk together ¼ cup of olive oil, honey, harissa paste, lime juice, spices, garlic, and a pinch of salt until it’s smooth.
- Next, I pat the salmon dry and sprinkle salt on both sides. Then, I lightly oil a 9” x 13” baking pan and place the salmon inside. Sometimes, I drizzle a little of the sauce on the pan before laying the fish down.
- I spoon the rest of the harissa sauce all over the salmon, making sure to cover it well. After that, I cover the pan with foil and pop it in the oven on the center rack.
- The salmon bakes for about 10 to 15 minutes. I keep an eye on it, especially if my salmon is thin or super thick (1 ½ inches or above), to avoid overcooking. Once it’s nearly done, I take it out, remove the foil, and put it under the broiler for just 3 minutes to get a nice finish.
- When it’s ready, I pull the salmon out and serve it with lime wedges on the side for a bit of extra brightness.
Nutritional Information
| Nutrient | Amount per serving |
|---|---|
| Calories | 222 kcal |
| Protein | 23 g |
| Fat | 12 g |
| Saturated Fat | 2 g |
| Carbohydrates | 5 g |
| Fiber | 0.5 g |
| Sodium | 123 mg |
| Cholesterol | 62 mg |
| Sugar | 3.5 g |
Serving Suggestions for Harissa Salmon
Topping and Garnish Ideas
Adding fresh herbs like cilantro, parsley, or mint brightens up the salmon. I often sprinkle chopped green onions or thinly sliced red onions for a bit of crunch and sharpness.
A dollop of cooling yogurt or labneh helps mellow the heat from the harissa. Lemon wedges work great, too, to add a fresh, acidic kick right before serving.
To add texture, I sometimes top the salmon with toasted sesame seeds or crushed pistachios. These give a nice contrast to the tender fish.
Side Dishes That Pair Well
Harissa salmon loves simple, cooling sides. I usually serve it with cucumber and tomato salad dressed with olive oil and lemon juice to balance the spice.
Roasted or steamed vegetables, like asparagus, green beans, or carrots, complement the flavors without competing. Sometimes, I go for couscous or quinoa with fresh herbs – they soak up the sauce beautifully.
For a heartier option, mashed potatoes or creamy polenta work well. Their mildness contrasts nicely with the heat of the harissa and adds comfort to the meal.
Storage and Reheating Tips
I store leftover harissa salmon in an airtight container to keep it fresh. It lasts well in the fridge for up to 3 days. If you want to keep it longer, freezing is a good option. Wrap it tightly in foil or plastic wrap, then place it in a freezer-safe bag. It should stay good for about 1 month.
When I reheat harissa salmon, I prefer using the oven to keep the texture. Preheat to 275°F (135°C), then heat the salmon for about 10-15 minutes. This method helps prevent drying out. Alternatively, you can microwave it on low power for 30-second intervals, but be careful not to overcook.
I recommend adding a splash of water or lemon juice before reheating to keep the fish moist. Avoid reheating multiple times, as this can reduce flavor and texture. Enjoy your leftovers just as much as the first time!
Common Mistakes to Avoid
One mistake I often see is using too much harissa. It’s spicy, so start with a small amount. You can always add more after tasting.
Another thing is not letting the salmon marinate long enough. I recommend at least 30 minutes. This helps the flavors soak in and gives the fish a better taste.
I also avoid overcooking the salmon. Harissa can dry out the fish if you leave it too long on the heat. Keep an eye on the cooking time.
Skipping the skin can be a missed opportunity. I like to cook the salmon skin-side down first. It crisps up nicely and protects the flesh during cooking.
Sometimes, people forget to pat the salmon dry before adding the harissa. Moisture can prevent the marinade from sticking well, so a quick pat down helps.
Finally, I don’t recommend pairing harissa salmon with heavy, rich sides. Instead, go for something fresh like a salad or grilled vegetables to balance the heat and flavors.
Conclusion
I love how harissa adds a deep, smoky flavor to salmon without overpowering it. The balance of heat and spice brings life to a simple dish.
This harissa salmon recipe is quick and straightforward, perfect for a weeknight dinner or when I want something tasty and satisfying. Plus, it pairs well with many sides like couscous, roasted veggies, or a fresh salad.
If you’re new to harissa, start with a smaller amount and adjust to your taste. It’s easy to customize.
Give it a try and enjoy a delicious meal that feels a little adventurous but stays easy. I find it’s a great way to spice up my usual salmon dinner.
Just one more thing, if you need a unique dessert for your meal, I recommend Dubai Chocolate Bar.
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