Harissa Salmon

There’s a Cava near my office building and I am INTO it.  Through them, I realized harissa is a seasoning/paste that should not be overlooked and I’ve been looking for ways to incorporate it into my cooking.  I found this recipe on Bon App and adapted it slightly.  Here’s how it works:

harissa salmon1

First make your topping: mix several tablespoons harissa (there are several jarred brands out there now – if you can’t find it at your regular grocery store, it’s easy to get on Amazon or Target) with the juice of half a lemon, 1 clove of minced garlic, some olive oil, and salt.  For the salt I used pink himalayan sea salt because I really like how it pairs with fish and the slight tang offsets the spiciness of the harissa just a bit.


Spread the harissa mixture over salmon filets and top with fresh chives, dill, and scallions.  Bake at 400 for about 20 minutes and serve over mashed cauliflower.

harissa salmon4

This definitely has a kick to it so use less of the harissa if you’re sensitive.  Also, this would go great over rice with a spoonful of cucumber yogurt to cool it down.  Because harissa, as an ingredient, is so packed with flavor, this dish packs such a punch with little effort.  And since salmon is a go-to in our house, this is a great new way to enjoy it that’s not just lemon/dill or honey dijon style.