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Grilled Salmon with Tabbouleh and Fresh Green Harissa

  • All Salmon
  • Grill
  • Heart healthy
  • Low/No sugar
  • Grace Parisi
  • Active Time:20 min
  • Total Time:40 min
  • Servings:2
  • Difficulty:Intermediate
Photo by Grace Parisi

Harissa, North Africa’s most recognized hot sauce, is usually brick red from the dried red chiles that get pulverized along with spices and oil into a rich and complex paste. Spices include caraway, coriander, cumin, and occasionally rose petals. This variation is bright green thanks to the fresh coriander (cilantro) and green chiles and gets a creamy boost from sour cream for balance.


  • ½ cup bulgur wheat

  • Boiling water

  • 1 tomato, diced

  • 1 Persian cucumber, diced

  • ½ cup chopped parsley

  • 2 tablespoons freshly squeezed lemon juice

  • ¼ cup plus 2 tablespoons olive oil, plus more for brushing

  • Salt and freshly ground pepper

  • 1 cup tightly packed cilantro leaves and stems

  • ½ to 1 serrano chile, depending on heat preference, stemmed and seeded

  • 1 garlic clove, smashed

  • ½ teaspoon caraway seeds

  • ½ teaspoon ground cumin

  • 2 tablespoons sour cream

  • 1 portion king (or coho salmon) (10 to 12 ounces), cut into 2 pieces, pin bones removed Available in our Premium Seafood Subscription

  • 2 naan breads


Make the Tabbouleh

In a medium bowl, cover the bulgur with 1 cup boiling water. Cover and let sit until the water is absorbed, about 20 minutes. Stir in the tomato, cucumber, parsley, lemon juice, and 2 tablespoons of the oil and season with salt and pepper.

Make the Harissa

In a blender or food processor, purée the cilantro, serrano chile, garlic, caraway, cumin, and ¼ cup of the oil until smooth. Add the sour cream and pulse to combine. Transfer to a bowl and season with salt and pepper.

Grill the Salmon and Naan

Preheat a grill or grill pan over medium-high heat and oil the grates. Pat the salmon dry with paper towels, rub all over with oil, and season with salt and pepper. Brush the naan with oil.

Add the salmon to the grill, skin-side up and cook, turning once until lightly charred and the skin is crisp, 8 to 10 minutes depending on thickness of the fillet. Avoid turning the fish until it easily releases from the grates and is lightly charred. Add the naan to the grill and cook, turning occasionally, until lightly charred, 2 to 3 minutes.


Spoon some of the harissa over the fish and serve the tabbouleh and naan alongside. Enjoy!

Pro Tips

Pair it Up

Grapes like Assyrtiko in Greek white wines are bright and crisp and have a refreshing minerality, perfect for pairing with the Mediterranean flavors of this dish.

Spice It Up (or Down)

Serrano and jalapeño chiles can be pretty spicy. For a less fiery harissa, substitute some or all of them with mild banana chiles or cubanelles.

Change It Up

This sauce is great on fish, but you’ll find many other delicious ways to enjoy it — chicken, lamb burgers, grilled crusty bread, fried halloumi cheese, or even a super deluxe BLT.

Lighten It Up

Fat-free yogurt lacks the creamy mouthfeel of its full-fat counterpart, so opt for whole milk yogurt for a slightly reduced-fat alternative to sour cream. But with whole grains, heart-healthy omega-3 fatty acids, and lots of fiber, go for full fat and enjoy the luxury.


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