Harissa Salmon

Slow Roasted Wild-Caught Alaskan Salmon with Harissa and Fresh Lemon

Easy to make, delicious, slow-roasting a strong-tasting fish like salmon in rich, grassy olive oil is a good way to make a crowd-pleasing dish. Even folks who don’t love salmon would enjoy this dish.

Adding harissa, one of my favorite spice blends, gives this dish a little heat and lots of flavor. I use much more fresh lemon than the original recipe calls for because I love the brightness of citrus. I adore lemon in most every dish.

Slow-Roasted Salmon with Harissa

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes


  • cup extra-virgin olive oil
  • ¼ cup harissa paste
  • 2 garlic cloves grated
  • 2 lemons halved
  • 1 2- lb. skinless center-cut wild-caught Alaskan salmon fillet
  • Sea salt
  • Fresh herbs such as parsley, cilantro, dill, and/or chives, for serving


  1. Preheat oven to 275°. Whisk oil, harissa, and garlic in a medium bowl. Pour half of harissa oil into a 2.5-qt. baking dish and swirl to coat. Thinly slice a lemon and remove any seeds; scatter slices in dish.
  2. Season salmon on all sides with salt and place in dish. Pour remaining harissa oil over salmon, spreading evenly over flesh with a pastry brush or spoon. Roast 15 minutes. Remove from oven and baste fish with harissa oil pooled in dish. Return to oven and continue to roast until flesh flakes apart easily with a spoon but is not quite cooked through, 10–20 minutes longer.
  3. Use spoon to break up salmon into irregular pieces. Arrange salmon and lemon slices on a platter. Drizzle with any harissa oil left in dish, squeeze a lemon over, and scatter some herbs around.

Recipe Notes

Adapted from Bon Appetit