Harissa Salmon Recipe
This harissa salmon is bold, slightly sweet, and perfectly balanced with lemon and honey. It bakes quickly, stays juicy, and feels special enough for guests while still being easy for a weeknight dinner.
Ingredients
- 680 g Salmon Filet Skin on or off
- 3 tablespoon Harissa Paste Homemade or store-bought
- 1½ tablespoon Honey
- 2 tablespoon Extra Virgin Olive Oil
- 2 tablespoon Lemon Juice
- 3 Garlic Clove Minced
- 1 teaspoon Smoked Paprika
- ½ teaspoon Kosher Salt
- ¼ teaspoon Freshly Ground Black Pepper
- 1 Lemon Sliced
- Fresh Parsley Leaves For garnish
Instructions
- Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
- Pat the salmon dry on both sides with paper towels and place it skin-side down on the baking sheet.
- In a small bowl, whisk together the harissa paste, honey, extra virgin olive oil, lemon juice, minced garlic, smoked paprika, kosher salt, and freshly ground black pepper until smooth and well combined.
- Spoon the harissa mixture over the salmon and spread it evenly across the surface.
- Bake for 12–15 minutes, until the salmon is cooked through and flakes easily with a fork.
- Remove from the oven and garnish with fresh parsley leaves and lemon wedges before serving.
Notes
Harissa Level: I like using a medium harissa so the heat complements the salmon without overpowering it.
Even Coating: I always spread the sauce all the way to the edges so every bite is well seasoned.
Perfect Doneness: I pull the salmon as soon as it flakes easily to keep it moist and tender.
Skin On or Off: I often leave the skin on because it helps protect the salmon from drying out, but both work well.
Nutrition
Calories: 352kcal | Carbohydrates: 13g | Protein: 35g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Cholesterol: 94mg | Sodium: 518mg | Potassium: 946mg | Fiber: 1g | Sugar: 9g | Vitamin A: 398IU | Vitamin C: 20mg | Calcium: 37mg | Iron: 2mg