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Salmon with Harissa
July 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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