Description
Harissa and salmon are one of those combinations that sounds trendy but is actually rooted in North African coastal cooking. The smoky, spicy chile paste forms a crust on the fish that caramelizes in the oven, while the salmon underneath stays buttery and pink. It takes fifteen minutes from fridge to table and looks like you spent an hour on presentation. This is the kind of weeknight fish that converts people who think they do not like fish.
Ingredients
Units
- 4 salmon fillets (6 ounces each), skin-on
- 3 tablespoons harissa paste
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1 clove garlic, finely grated
- 1 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 lemon, halved
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons fresh mint, chopped
- 1/4 cup plain yogurt for serving
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- Mix harissa, olive oil, honey, garlic, cumin, salt, and pepper into a smooth paste.
- Pat the salmon fillets dry and place skin-side down on the baking sheet. Spread the harissa mixture evenly over the top and sides of each fillet.
- Roast 12 to 14 minutes until the salmon is just cooked through and the harissa has caramelized slightly. The center should still be a little translucent for medium — add 2 minutes for well done.
- Squeeze lemon over the fillets. Serve topped with fresh cilantro and mint, with yogurt on the side.
Notes
- Harissa varies dramatically by brand — some are mild and fruity, others are face-meltingly hot. Taste yours before slathering it on and adjust the amount accordingly.
- The honey in the glaze is not for sweetness — it promotes caramelization and helps the harissa form that crusty, slightly charred top.
- Skin-on salmon placed skin-side down protects the bottom from overcooking and peels right off if you do not want to eat it.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4
- Sodium: 580
- Fat: 22
- Carbohydrates: 8
- Fiber: 1
- Protein: 36
- Cholesterol: 85