Harissa salmon served over rice is a wonderful dinner recipe that is super simple, but looks really impressive. I generally choose to use mild harissa paste and try to find a salmon fillet that’s as consistent in thickness throughout as possible to ensure even cooking. When it comes to herbs, cilantro is my herb of choice, followed immediately by dill, but feel free to make it your own.
For another salmon recipe, try my cajun butter salmon.
Prep Time 5 minutes
Cook Time 25-35 minutes
Serves 4
Ingredients
1/3 c extra-virgin olive oil
1/4 c harissa paste (hot or mild)
1 garlic clove, grated
1 lemon, halved
2-lb. skinless center-cut salmon fillet
Kosher salt
Mixed tender herbs (such as parsley, cilantro, dill, and/or chives; for serving)
Preparation
Preheat oven to 275 F, then whisk the oil, harissa, and garlic in a medium bowl. Pour half of the harissa oil into a 2.5-qt. baking dish and swirl to coat, then thinly slice a lemon half, remove any seeds, and scatter the slices in dish.
Season salmon on all sides with salt and place in dish, then pour the remaining harissa oil over the salmon, spreading evenly over the flesh with a pastry brush or spoon. Roast 15 minutes, then remove from the oven and baste fish with harissa oil pooled in the dish. Return to oven and continue to roast until flesh flakes apart easily with a spoon but is not quite cooked through, 10–20 minutes longer.
Using a spoon, break up the salmon into irregular pieces. Arrange salmon and lemon slices on a platter. Drizzle with any harissa oil left in the dish, squeeze the remaining lemon half over top, and scatter some herbs around.
I prefer to serve my harissa salmon over basmati rice with cilantro sprinkled over the top.