Slow Roasted Harissa Salmon
Yield: 6 servings
One flavor-packed condiment is the key to this super simple, heart-healthy meal that will wow family and friends. The low oven temperature guarantees a tender result, although you could use the marinade with other methods of cooking as well. As an added convenience, the recipe is easy to scale based on number of diners as the measurements break into halves and quarters quite nicely.


  • ¼ cup (56ml) extra-virgin olive oil
  • ¼ cup (6og) harissa paste (I last use Roland’s; click here for other brand images)
  • 1 garlic clove, grated or minced
  • 1 teaspoon kosher salt
  • 1 lemon*
  • 1 (2-pound) center-cut salmon fillet
  • Optional for serving: mixed tender herbs such as parsley, cilantro, dill, and/or chives



  1. Preheat the oven to 250°F. Whisk the oil, harissa, garlic, and salt in a small bowl. Pour half of harissa oil into a baking dish that is just big enough to fit the salmon and swirl to coat. Thinly slice half of the lemon and remove any seeds; reserve the other lemon half. Scatter the slices in dish.
  2. Place the salmon in the dish, and pour the remaining harissa oil over the top, spreading evenly over the flesh with a spoon. (Prep-ahead option: At this point, the salmon may be covered and refrigerated for several hours.)
  3. Roast the salmon for 15 minutes. Remove the salmon from the oven and baste it with the harissa oil pooled in dish. Return it to the oven and continue to cook until the flesh flakes apart when prodded with a fork and is just barely cooked through the center, 10–20 minutes longer. (Tip: lean wild salmon, like sockeye, can cook in as little as 20-25 minutes total, while thicker farm raised fillets will require the longer cooking time. For salmon with a hint of pink in the center, look for an internal temperature of 120°F when taken with a quick read thermometer.)
  4. Squeeze the remaining lemon half over the salmon and scatter with some of the optional herbs. (I give the lemon a good squeeze but don’t squeeze every last drop. You could garnish with wedges from an additional lemon to please those who like a stronger lemon flavor.) Serve from the baking dish, or for a fancier presentation, cut the salmon into pieces or break it into chunks with a spoon, and then arrange the pieces on a platter along with the lemon slices, drizzling with the harissa oil from the baking dish and scattering the herbs overtop. Any remaining harissa oil is delicious drizzled over roasted, mashed, or baked potatoes, cauliflower, carrots, couscous, rice or another grain of choice.


*If you have an extra minute to spare, you may zest the lemon and include the zest in the harissa mixture where it will provide complementary bright, lemony flavor.

One more thing: I generally use wild salmon and keep the skin on. When using farm-raised salmon, I generally opt for no skin. Feel free to go with skin on or off as preferred.

Adapted from:

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