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Salmon with Harissa

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

35 m servings 312 cals
Original recipe yields 4 servings

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Directions

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  • Prep

  • Cook

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  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.

Footnotes

  • 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.

Nutrition Facts


Per Serving: 312 calories; 23 g fat; 2.5 g carbohydrates; 22.9 g protein; 70 mg cholesterol; 161 mg sodium. Full nutrition

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Reviews

Read all reviews 10
  1. 15 Ratings

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Most helpful positive review

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

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...

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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...

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 ...

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 be...

Wow! This was a different style of cooking salmon for me but man, it was awesome! Turned out incredibly moist and flavorful without being underdone and it came together so quickly! I made a side...

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 stil...

This was fabulous! I only had smoky tobasco sauce as I could not find Harissa in my store! It's a keeper!

This is my second review. This time I made it with the Harissa Sauce instead of the Sriracha Sauce. It was delicious!!!

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