Green Harissa Salmon
I’m pleased to share this guest recipe from my friend Jackie of CAFE, Celiac & Allergy Friendly Epicurean. It’s a fast, flavorful option for a weeknight dinner and a great way to enjoy salmon. I served it with roasted broccoli and it was a hit — bright, spicy, and effortless to prepare.
This recipe is adaptable. I often make two versions for my family: a milder Asian-marinated salmon for the kids and this spicy green harissa salmon for the adults. Harissa is one of my go-to sauces to add a quick burst of flavor to vegetables, meats, seafood, eggs, or to use as a dipping sauce. For this dish, the harissa is spread over the salmon with a bit of lemon zest, then baked and briefly broiled with a sprinkle of sugar to encourage light caramelization.
I used a green spicy harissa for this preparation, but you can use any variety you prefer — green, red, or mild — depending on how much heat you like. The lemon zest brightens the dish while a touch of sugar helps temper the tang of vinegar in some harissa products and promotes a lightly caramelized finish.
Green Harissa Salmon
Quick baked salmon brushed with green harissa and finished under the broiler for a slightly caramelized top. Ready in about 25 minutes, this dish is perfect for an easy, flavorful weeknight meal.
Yield: 4 servings
Serving size: 1 piece salmon
Prep: 15 mins | Cook: 10 mins | Total: 25 mins
Calories: 176 kcal • Protein: 29 g • Carbs: 1 g • Fat: 6 g
Ingredients
- 1 lb wild salmon fillet, skin on
- 2 tbsp green spicy harissa (use your preferred brand or variety)
- Zest of 1/2 lemon, plus 4 wedges for serving
- 1/4 tsp kosher salt
- 1/2 tsp raw sugar (optional — helps caramelize and balances acidity)
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with foil for easy cleanup.
- Cut the salmon into four portions and season lightly with kosher salt.
- Spread the harissa evenly over the top of each fillet, then sprinkle the lemon zest on top.
- Bake the salmon for 10–12 minutes, or until it is just opaque in the center and flakes easily with a fork.
- Remove the salmon from the oven and switch the oven to broil. Sprinkle the raw sugar over the fillets, then return to the oven under the broiler for 2–4 minutes, watching carefully, until the edges begin to brown and the top caramelizes slightly.
- Remove from the oven, add more lemon zest if desired, and serve immediately with lemon wedges.
Notes & Tips
If you prefer less heat, choose a mild harissa or use a smaller amount. For more intense flavor, add a splash of olive oil or a squeeze of lemon to the harissa before spreading it on the fish. A light sprinkle of sugar is optional but helps create a glossy, slightly caramelized finish and balances the sauce’s acidity. Keep an eye on the fish under the broiler to avoid burning.
Serving Suggestions
This green harissa salmon pairs well with roasted vegetables (like broccoli, asparagus, or Brussels sprouts), a simple green salad, couscous, or steamed rice. Leftovers make a great lunch over mixed greens or flaked into a grain bowl.
Notes
Recipe contributed by Jackie of CAFE, Celiac & Allergy Friendly Epicurean.
Nutrition (per serving)
Calories: 176 kcal; Carbohydrates: 1 g; Protein: 29 g; Fat: 6 g; Saturated Fat: 0.8 g; Cholesterol: 76 mg; Sodium: 435 mg; Fiber: 6 g; Sugar: 1 g.
