Harissa Baked Salmon

Name: Harissa Baked Salmon
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 teaspoon vegetable oil; 1 pound wild salmon fillet; salt and pepper to taste; 4 thin slices lemon; 2 thin slices sweet onion, separated into rings; 0.33333334326744 cup mayonnaise; 1 teaspoon lemon juice; 1 teaspoon harissa; 0.25 teaspoon smoked paprika; 1 tablespoon orange juice; 1 tablespoon white wine

Cook Time: 15 minutes

Baking a salmon may be the easiest way to ensure it comes out perfectly, and this recipe is no different. All your ingredients go into a baking dish together the salmon, lemon slices, onion rings, wine, orange juice, and sauce and everything will roast for 10 to 12 minutes at 425F (220C), followed by a quick 3-minute broil. The time required to bake salmon can vary depending on the size of your fillet, but 10 minutes should be a good starting point. As a general guideline: every inch of thickness requires about 10 minutes to cook. If your fillet is a little thinner, aim for 8 minutes. If it's thicker, extend the time to 12 minutes. For accuracy, a cooking thermometer is key when the internal temperature reaches 145F, the salmon is ready.

The harissa sauce is what brings this recipe to life. Harissa, a spicy, tangy red chili paste from Tunisia, is widely used in North African and Middle Eastern cooking. In this recipe, it's combined with mayonnaise, lemon juice, and smoked paprika to create a sauce thats flavorful and mildly spicy. If you like your dishes hotter, feel free to add a bit more harissa or smoked paprika.

Ingredients (Serves 4)

1 teaspoon vegetable oil
1 pound wild salmon fillet
Salt and pepper, to taste
4 thin slices lemon
2 thin slices sweet onion, separated into rings
cup mayonnaise
1 teaspoon lemon juice
1 teaspoon harissa
teaspoon smoked paprika
1 tablespoon orange juice
1 tablespoon white wine

Directions

Preheat the oven to 425F (220C). Coat the inside of a 9x12-inch baking dish with vegetable oil.
Place the salmon fillet into the prepared baking dish, then season with salt and pepper.
Arrange the lemon slices and onion rings on top of the salmon.
In a separate bowl, mix together the mayonnaise, lemon juice, harissa, and smoked paprika until well combined. Spread this mixture over the salmon, lemon, and onion slices.
Drizzle orange juice and white wine around the salmon.
Bake in the preheated oven for 10 to 12 minutes, or until the salmon is hot and begins to turn opaque.
Remove the baking dish from the oven. Set the broiler rack about 5 inches from the broiler, and turn the broiler on.
Broil the salmon for 3 minutes, or until it is nicely browned and crispy on top.

Cooks Note

You can place the onion and lemon slices on top of the salmon after spreading the sauce, but they may burn easily under the broiler. Its best to add them at the start for even cooking.

Nutrition Facts (per serving)

Calories: 380
Total Fat: 29g (37% Daily Value)
Saturated Fat: 5g (25% Daily Value)
Cholesterol: 79mg (26% Daily Value)
Sodium: 278mg (12% Daily Value)
Total Carbohydrates: 2g (1% Daily Value)
Dietary Fiber: 0g (2% Daily Value)
Total Sugars: 1g
Protein: 25g (51% Daily Value)
Vitamin C: 10mg (11% Daily Value)
Calcium: 24mg (2% Daily Value)
Iron: 1mg (3% Daily Value)
Potassium: 482mg (10% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Harissa Baked Salmon

The Story Behind Harissa Baked Salmon

Harissa Baked Salmon is a modern culinary creation that blends traditional North African flavors with Western cooking techniques. Harissa, a fiery chili paste from Tunisia, has been a staple in Maghreb cuisine for centuries. Its combination of chili peppers, garlic, and spices brings depth and heat to dishes. The use of salmon, a fish native to colder northern waters, reflects the fusion of North African spice with the heartiness of American seafood cooking. This dish likely emerged as chefs and home cooks sought ways to introduce bold flavors to classic baked salmon, making it both exotic and accessible.

Regional Variations and Influences

Although harissa originates in Tunisia, variations exist across North Africa, including Algeria and Morocco. Each region adjusts the spice mix based on local tastes, sometimes adding coriander, caraway, or rose petals. In Western adaptations like Harissa Baked Salmon, the paste is often softened with mayonnaise or citrus juice, balancing the heat while preserving the aromatic complexity. Some American versions also incorporate smoked paprika or orange juice, which adds subtle smokiness and sweetness, highlighting regional preferences for nuanced flavor layering.

What Sets It Apart from Similar Dishes

Unlike traditional baked salmon recipes that rely on simple herbs and lemon, this dish integrates harissa to create a spicy, tangy, and slightly smoky topping. The combination of harissa with mayonnaise and smoked paprika differentiates it from dishes like honey-glazed or Dijon mustard salmon. Its bold flavor profile elevates the humble salmon fillet, offering a fusion of Mediterranean and North African influences that is both visually striking and flavorful.

Where You Typically Find It

Harissa Baked Salmon is often served in modern American bistros, Mediterranean-inspired restaurants, and home kitchens focused on global flavors. It is particularly popular as a dinner entre paired with roasted vegetables, couscous, or rice. Some upscale seafood restaurants feature it as part of a tasting menu, highlighting its exotic spice while maintaining the delicate texture of salmon.

Interesting Facts

Harissa was originally made using sun-dried chili peppers, olive oil, and a mortar and pestle, a tradition that continues in many North African homes.
The combination of citrus juice with harissa is a modern adaptation to balance the paste's spiciness and enhance the salmons natural flavors.
Salmon is rich in omega-3 fatty acids, making this dish not only flavorful but also highly nutritious.
Broiling the salmon for a few minutes at the end caramelizes the harissa-mayonnaise topping, creating a slightly crispy, smoky finish unique to this recipe.
Harissa can vary in heat intensity; chefs often adjust the amount to suit diners tolerance, making the dish customizable for different palates.

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FAQ about Harissa Baked Salmon

Leftover Harissa Baked Salmon should be stored in an airtight container in the refrigerator. It can be kept for up to 2-3 days. To reheat, you can use a microwave or oven. For the oven, preheat to 350°F (175°C) and bake for about 10 minutes or until heated through.

Yes, you can freeze Harissa Baked Salmon. Wrap the salmon tightly in plastic wrap or aluminum foil and store it in a freezer-safe container or bag. It will keep for up to 3 months. When ready to eat, thaw overnight in the refrigerator and reheat as desired.

If you want to avoid mayonnaise, you can use Greek yogurt or sour cream as a healthier alternative. You can also try blending a bit of olive oil with lemon juice for a lighter option.

Yes, you can adjust the spice level to your preference. If you want a milder sauce, reduce the amount of harissa or opt for a mild harissa paste. If you like it spicier, increase the harissa or add a pinch of cayenne pepper.

Wild-caught salmon is recommended for this recipe, as it tends to have a better flavor and texture compared to farmed salmon. However, you can also use farmed salmon if that’s more readily available.

Yes, you can cook the salmon in a skillet instead of baking it. Heat the skillet over medium heat, and cook the salmon for about 4-5 minutes on each side, depending on thickness. Follow the rest of the instructions for the sauce.

The salmon is done when it turns opaque and flakes easily with a fork. For the most accurate results, use a food thermometer to check the internal temperature, which should reach 145°F (63°C).

Yes, you can use other types of fish, such as trout or cod. Keep in mind that different fish may require slightly different cooking times depending on their thickness and texture.

Yes, you can prepare the salmon and sauce in advance. Assemble the dish (without baking), cover it, and store it in the refrigerator for up to 24 hours. When ready to cook, bake as directed, though you may need to adjust the baking time slightly if the salmon is cold.

Yes, this recipe is naturally gluten-free as long as you ensure that all ingredients, including the mayonnaise, are certified gluten-free. Be cautious with the white wine if you are concerned about gluten contamination.

Comments

Alexander Jones

08/11/2024 12:53:58 PM

Overall, not too shabby. Next time, I'll consider a different sauce instead of mayo and increase the amount of harissa and smoked paprika. I'm willing to give it another shot.

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