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Salmon with Harissa

Salmon with Harissa

  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    35 m
Cazuela

Cazuela

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 315 kcal
  • 16%
  • Fat:
  • 22.9 g
  • 35%
  • Carbs:
  • 3.2g
  • 1%
  • Protein:
  • 22.9 g
  • 46%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 262 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  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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Reviews

Kato
14

Kato

8/30/2010

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.

RMSR
10

RMSR

9/30/2010

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.

Seth Kolloen
1

Seth Kolloen

11/20/2013

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.

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