Spicy Roasted Harissa Salmon and Crispy Potatoes
Brandon Griffin
Harissa Salmon
Bold, smoky harissa glaze meets buttery salmon and crispy roasted potatoes in this easy one-pan dinner.
Nutrition (per serving)
If you're looking to inject some serious excitement into your weeknight dinner routine, this Harissa Salmon is the answer. Harissa, a North African chili paste packed with roasted peppers, cumin, and coriander, brings a beautiful smoky heat that cuts through the richness of the salmon perfectly. When roasted, the glaze caramelizes into a sticky, flavorful crust that is simply irresistible.
The beauty of this dish lies in its simplicity. By roasting the potatoes on the same pan, they soak up all the flavorful oils and spices from the salmon, resulting in golden, crispy edges and tender centers. It is a complete, vibrant meal that looks like it took hours to prepare but actually comes together in less than forty minutes. Your kitchen will smell absolutely amazing!
I love serving this with a quick dollop of cool Greek yogurt or a squeeze of fresh lemon to balance the heat. It's the kind of meal that feels sophisticated enough for a dinner party but is easy enough for a busy Tuesday night.
Ingredients
- Salmon fillets:4 pieces
- Baby gold potatoes, halved:1.5 lb
- Harissa paste:3 tbsp
- Olive oil:4 tbsp
- Honey:1 tbsp
- Garlic cloves, minced:2 pieces
- Lemon juice:1 tbsp
- Salt:1 tsp
- Fresh parsley, chopped:2 tbsp
Instructions
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Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.
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In a large bowl, toss the halved baby potatoes with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and a pinch of black pepper until well coated.
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Spread the potatoes out in a single layer on the prepared baking sheet. Roast for 15-18 minutes until they are just starting to soften and turn golden.
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While the potatoes roast, whisk together the harissa paste, honey, minced garlic, lemon juice, and the remaining 2 tablespoons of olive oil in a small bowl.
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Remove the baking sheet from the oven. Push the potatoes to the outer edges of the pan to create space in the center for the fish.
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Place the salmon fillets in the center of the pan. Pat them dry with a paper towel, then generously brush the harissa mixture over the top and sides of each fillet.
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Return the pan to the oven and roast for another 10-12 minutes, or until the salmon is opaque and flakes easily with a fork.
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Garnish with fresh parsley and serve with extra lemon wedges on the side.
Tips & Notes
- If you prefer your potatoes extra crispy, cut them into smaller quarters rather than halves.
- Different brands of harissa vary in heat; taste a tiny bit first to see if you want to add more honey to mellow it out.
- For the best texture, don't overcook the salmon—it should be slightly translucent in the very center when you take it out.
