Recipe by Cazuela
"Fiery harissa and smoky paprika in a mayo base stand up to the distinctive flavor of mighty wild salmon."
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wild salmon fillet
salt and pepper to taste
4 thin slices
2 thin slices
sweet onion, separated into rings
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.
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.
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!
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.
Really easy and flavorful. Followed the recipe to a tee. May substitute Moroccan preserved lemons next time tho.
Very tasty dish and easy to fix. Made per recipe except used hot chili sauce since I didn't have Harissa.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Salmon with Harissa
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 206
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