Salmon with Harissa Recipe -
Salmon with Harissa Recipe
  • READY IN 35 mins

Salmon with Harissa

Recipe by  

"Fiery harissa and smoky paprika in a mayo base stand up to the distinctive flavor of mighty wild salmon."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    15 mins

    35 mins


  1. Preheat oven to 425 degrees F (220 degrees C). Coat the inside of a 9x12-inch baking dish with vegetable oil.
  2. Sprinkle the salmon with salt and pepper, and place into the baking dish. Arrange the lemon slices and onion rings on the salmon. In a bowl, mix together the mayonnaise, lemon juice, harissa, and smoked paprika until the mixture is smooth and well combined. Spread the mayonnaise mixture over the fish, lemon, and onion slices, getting the sauce onto the fish. Pour the orange juice and wine around the salmon.
  3. Bake in the preheated oven until the fish is hot and has begun to turn opaque, 10 to 12 minutes. Remove the baking dish from the oven, set a broiler rack to about 5 inches from the broiler, and turn the broiler on. Broil the fish until nicely browned, about 3 minutes.
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  • Cook's Note
  • You can place the onions and lemon slices on the salmon after spreading the sauce, but they can burn under the broiler.

Reviews More Reviews

Most Helpful Positive Review
Aug 30, 2010

This is a very good recipe. I used the harissa recipe on this site - easy to make and tastes wonderful. Husband and teenage kids loved it. There were no left overs.

Most Helpful Critical Review
Sep 30, 2010

I changed the recipe a little... I used some hot sauce, chili flakes and chili powder instead of the harissa as it seemed wasteful to make up a batch of it (even a small one) for just a teaspoon. The heat was still present, just less so. I used lemon pepper instead of regular black pepper. Substituted a finely diced green onion for the sweet onion called for. I used 3 tablespoons each of the orange juice and white wine thinking that it might 'steam' some of those flavours into the fish, but I didn't notice them.


8 Ratings

Oct 22, 2014

Loved it! Moist and tasty. Next time I'll add more Harissa for a stronger kick and make more sauce. The only complaint my family had was they wanted me to double the recipe because the dish was so yummy!

Nov 20, 2013

Awesome. The gf and I made it for dinner, served it with steamed cauliflower and roasted sweet potatoes. Light and tasty. Didn't have the lemon slices, so we used orange slices instead--was still super tasty.

Oct 07, 2014

Really easy and flavorful. Followed the recipe to a tee. May substitute Moroccan preserved lemons next time tho.

Aug 06, 2014

Very tasty dish and easy to fix. Made per recipe except used hot chili sauce since I didn't have Harissa.

Jul 18, 2013

I used a salt based Cajun seasoning instead of Harissa and didn't have smoked paprika so used regular. It turned out great, but I know using smoked paprika and harissa will make it that much better. I was surprised at how much I enjoyed the onions, I will put more on next time. It should be browned more than the current picture is showing, it should be more like the authors' picture with dark brown spots. Mine was only browned well in spots and those were the best spots. I put some sauce on before onions and lemon and then put the remaining on top of the onions and lemon. I will definitely be hunting down some smoked paprika and making this again. My salmon was about 3/4" thick - I'm not sure if thinner salmon would work as well because with reduced cooking time the onions wouldn't be cooked. FYI - I used Kraft Light Miracle Whip. Served it with brown rice, edamame and a fresh lemon wedge.


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  • Calories
  • 315 kcal
  • 16%
  • Carbohydrates
  • 3.2 g
  • 1%
  • Cholesterol
  • 70 mg
  • 23%
  • Fat
  • 22.9 g
  • 35%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 22.9 g
  • 46%
  • Sodium
  • 262 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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