Salmon with Harissa

    35 min

    Harrisa is a spicy, smooth paste made with chillies, tomatoes and garlic. I think it goes really well with fresh salmon.

    17 people made this

    Serves: 4 

    • 1 teaspoon vegetable oil
    • 450g salmon fillets or steaks
    • 1 pinch salt and pepper to taste
    • 4 thin slices lemon
    • 2 thin slices sweet onion, separated into rings
    • 80g mayonnaise
    • 1 teaspoon lemon juice
    • 1 teaspoon harissa
    • 1/4 teaspoon smoked paprika
    • 1 tablespoon orange juice
    • 1 tablespoon white wine

    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Preheat oven to 220 C / Gas 7. Coat the inside of a 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 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 has cooked through, 10 to 12 minutes. Remove the baking dish from the oven and turn on the grill. Set the oven rack to about 5 inches from the grill and continue to cook the fish until nicely browned, about 3 minutes.

    You can place the onions and lemon slices on the salmon after spreading the sauce, but they can burn under the grill.

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    Reviews & ratings
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    Reviews in English (14)


    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.  -  29 Aug 2010  (Review from Allrecipes US | Canada)


    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.  -  27 Sep 2010  (Review from Allrecipes US | Canada)


    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!  -  22 Oct 2014  (Review from Allrecipes US | Canada)