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Harissa-Roasted Salmon with Lemon, Olive and Parsley Relish
Harissa, the North African spice paste we consider a pantry staple, adds flavor to salmon fillets along with garlic and lemon juice. After roasting, we serve the fillets with a simple three-ingredient relish made by combining parsley, lemon zest and chopped green (or black) olives. We use the bold, zingy intensity of the herbal garnish to balance the fattiness of the salmon. Serve with couscous and perhaps a cucumber or tomato salad.
4
Servings
50 minutes
15 minutes active
Ingredients
-
3
tablespoons harissa paste
-
2
tablespoons extra-virgin olive oil, divided
Directions
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01Set a wire rack in a rimmed baking sheet and mist it with cooking spray. In a small bowl, stir together the harissa, 1 tablespoon oil, garlic, the lemon juice and 1 teaspoon salt. Place the salmon skin side down on the rack. Rub the harissa mixture onto the top and sides of the fillets. Let stand at room temperature while the oven heats.
Reviews
July 17, 2026
Incredibly rich flavor
I agree with the other review who said this is the best Milk Street salmon recipe yet. Dinner party-worthy.
April 6, 2026
Easy and flavorful
This recipe was very tasty and easy to scale up for multiple days of meal prep. I skipped the relish in order to pair it with Milk Street tomato and zucchini couscous
February 12, 2024
nice weeknight dinner
pretty quick, easy, tasty, and very beautiful, looked like an upscale restaurant meal
December 5, 2023
Best salmon recipe
I have made this three times already. My husband said it’s the best salmon recipe from milk street yet. It’s fast and easy for weeknights and full of flavor.
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