Juicy Slow Roasted Salmon with Harissa
As a food lover, I’m always seeking new and exciting flavors. When visiting a friend in Portland, she insisted we try a Moroccan restaurant that specialized in salmon. The moment I walked in, I was hit with the exotic aroma of North African spices—cumin, coriander, garlic—mingling with smoky harissa.
When the Slow Roasted Salmon with Harissa arrived, I was floored. The salmon was perfectly cooked: tender, juicy, and flaking apart. The vibrant red harissa glaze added a smoky, spicy kick, balancing heat with rich depth of flavor. Every bite was unforgettable.
Back home, I recreated the dish—and that’s the recipe I’m sharing here. A tip: store-bought harissa is tasty but often mild. If you like more heat, boost it with extra chili powder for that authentic kick.
Why Juicy Slow Roasted Salmon with Harissa Works
The magic of this dish lies in its balance of flavor, texture, and technique. By slow-roasting salmon in a bold blend of harissa paste, garlic, and olive oil, the fish gently absorbs deep North African flavors while staying irresistibly moist.
Harissa itself is a powerhouse of taste — a mix of chili peppers, garlic, coriander, and caraway that brings smoky heat without overwhelming the delicate salmon. The slow roasting at 275°F (140°C) ensures the fish cooks evenly, never drying out, and emerges perfectly tender.
Once out of the oven, the salmon rests in its own pan juices, soaking up even more flavor. Breaking it into rustic chunks and finishing with fresh lemon slices and herbs creates a dish that feels restaurant-worthy yet approachable at home.
Tips and Tricks for Juicy Slow Roasted Salmon with Harissa
Choose fresh salmon whenever possible – Fresh salmon not only has superior texture and flavor compared to frozen, but it also roasts more evenly. If frozen is your only option, thaw it gently in the refrigerator overnight.
Use the right size pan – A roasting pan or baking dish just large enough to hold the salmon keeps the juices concentrated, helping the fish stay moist and flavorful.
Brush generously with harissa oil – Don’t skimp on the harissa and olive oil mixture. Coat the salmon well so it absorbs maximum flavor while roasting.
Low and slow is key – Roast at 275°F (140°C) for even cooking and a melt-in-your-mouth texture. Rushing the process at higher heat risks drying the fish.
Check doneness with a thermometer – Aim for 120–125°F (49–52°C) in the thickest part for perfectly medium salmon that flakes beautifully but stays juicy.
Let it rest and serve at room temperature – Allow the salmon to cool slightly in its pan juices before serving. This deepens the flavors and ensures a tender bite.
Finish with freshness – A squeeze of lemon juice and a scatter of fresh herbs like parsley, dill, or cilantro brighten up the smoky, spicy flavors of the harissa.
Pair it wisely – Serve with couscous, roasted vegetables, or flatbread to soak up the flavorful pan juices.
Juicy Slow Roasted Salmon with Harissa
Ingredients
- 2 Tbsp EVOO
- 2 Tbsp harissa paste
- 1 garlic clove grated
- 1/2 lemon
- 10 oz center-cut salmon 1 fillet per person
- 1/2 tsp Kosher salt
- Mixed tender herbs such as parsley, cilantro, dill, and/or chives; for serving
Instructions
- Preheat oven to 135-140°C. Mince 1 garlic clove finely or use a garlic press, and combine with 2 tablespoons of harissa paste and 1 teaspoon olive oil.Salt the salmon, and then rub the harissa mixture all over it. Thinly slice a lemon half and remove any seeds; scatter slices in dish.
- Roast until flesh flakes apart easily with a spoon but is not quite cooked through, about 30-35 minutes
- Squeeze remaining lemon half over, and scatter some herbs around, such as basil, or cilantro.
Notes
Nutrition
Juicy Slow-Roasted Salmon with Harissa Pairs well with:
