Harissa Spice-Rubbed Salmon Recipe
20 min
45 min
4
Main Course
Middle Eastern
In this flavorful recipe, salmon is seasoned with a fresh spice blend reminiscent of North African harissa. The mixture is rubbed into the salmon and allowed to marinate for up to 4 hours, although 20 minutes is enough time to infuse flavor. Fragrant and cooling pomegranate yogurt sauce is a great accompaniment to the aromatic salmon.
Ingredients
- 1½ teaspoons caraway seeds
-
1½ teaspoons cumin seeds
1 tablespoon ancho chile powder - ½ teaspoon garlic powder
- Kosher salt
- 4 (5- to 7-ounce) salmon fillets, skin and pin bones removed
- Extra-virgin olive oil, for rubbing
- ¾ cup plain Greek yogurt
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped fresh mint
- 2 tablespoons minced scallions, white and green parts
- 1 tablespoon freshly squeezed lemon juice
-
¼ cup pomegranate arils
Warm naan for serving
Directions
Make the Spice Rub
In a small skillet over medium heat, toast the caraway and cumin seeds, shaking the pan occasionally, until fragrant, about 2 minutes. Transfer the seeds to a spice grinder and let cool. Add the chile and garlic powders and 1 teaspoon salt and grind to a powder. Alternatively, use 2 tablespoons store-bought harissa spice powder.
Marinate the Salmon
Arrange the salmon fillets, skinned side down, on a large rimmed baking sheet. Spread the spice mixture over the fish, cover with plastic wrap, and refrigerate for at least 20 minutes or up to 4 hours.
Make the Pomegranate Raita
Position a rack in the center of the oven and preheat to 425°F. Lightly drizzle the fish with oil and rub into the spice mixture to make a paste. Roast the fish until just cooked through, 10 to 15 minutes depending on the thickness of the fillet.
Roast the Salmon
While the fish cooks, in a medium bowl, combine the yogurt with the cilantro, mint, scallions, and lemon juice. Season with salt, then fold in the pomegranate arils.
Finish and Serve
Using a large spatula, lift the fish from the baking sheet, leaving the skin behind, and transfer to plates. Serve with the pomegranate raita and warm naan alongside.
Pro tips
Pair it Up
Look for fruit-forward reds like cru Beaujolais or for white wines, try a gewürztraminer or pinot gris with notes of tropical fruit.
Make it a Meal
Serve roasted carrots or parsnips alongside for a vegetable accompaniment. Roast the vegetables until tender before adding the salmon to the baking sheet.
Grace Parisi
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.
