Spicy Baked Salmon Recipe with Lime and Harissa
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Servings
6 people, up to
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Calories
2225 kcal
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Course
Main Course
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Cuisine
Mediterranean, Moroccan, Tunisian
Spicy Baked Salmon Recipe with Lime and Harissa
Description
The recipe uses a center-cut salmon fillet for uniform cooking and applies a vibrant sauce made by whisking extra virgin olive oil with harissa paste, honey, lime juice, minced garlic, and a selection of warm spices including Aleppo pepper, coriander, cumin, and ground ginger. The salmon is seasoned with salt, placed in a baking dish, and generously coated with the sauce.
Baked covered at 425°F for 10 to 15 minutes, cooking time depends on the thickness of the fillet, aiming for an internal temperature of 145°F for doneness. The foil cover helps retain moisture and gently steam the salmon.
This salmon pairs well with sautéed or roasted asparagus, lemony broccoli, Greek-style baked fries, grains, or fresh salads such as black-eyed pea or Shirazi salad. Leftovers keep refrigerated up to three days but are best served fresh or cold to avoid drying out when reheated.
Ingredients
- 1 ½ pounds salmon fillet
- kosher salt
For the honey, lime, and harissa sauce:
- extra virgin olive oil I used Italian Nocellara EVOO
- 2 to 4 tablespoons harissa paste homemade or store-bought
- 1 to 2 tablespoons honey
- lime juice plus optional lime wedges to serve, juice of 2 large limes
- 3 to 4 garlic minced, large cloves
- 1 teaspoon Aleppo pepper
- 1 teaspoon Coriander
- ½ teaspoon cumin
- ½ teaspoon ground ginger
- kosher salt
Instructions
- Preheat the oven to 425 degrees F.
- Make the sauce. In a mixing bowl, add ¼ cup extra virgin olive oil with the harissa paste, honey, lime juice, garlic, spices, and a pinch of kosher salt. Whisk to combine. Set the sauce aside for now.
- Pat the salmon dry and season on both sides with kosher salt, then place it in a lightly oiled 9” x 13” baking pan. If you like, you can pour a little harissa sauce into the center of the baking pan, and then place the salmon on top.
- Spoon the sauce all over the salmon and spread it well.
- Cover the baking pan with aluminum foil and place it on the center rack of the heated oven.
- Bake for 10 to 15 minutes until salmon is almost completely cooked through at the thickest part (cooking time will vary based on the thickness of your fish. If your salmon is thinner, check several minutes early to ensure your salmon does not overcook. If your piece is very thick, 1 ½ or more inches, it may take a bit longer.)
- Carefully remove from oven and open foil to uncover the top of the salmon. Place it under the broiler briefly, about 3 minutes or so. Watch closely as it broils to make sure it doesn’t over-cook and the garlic does not burn.)
- Remove from the oven and serve with lime wedges to the side.
Notes
- Use a center-cut salmon fillet for even cooking and consistent thickness.
- Check salmon doneness with a meat thermometer; 145°F internal temperature indicates proper cooking.
- Serve alongside sautéed asparagus, lemon broccoli, or fresh salads like black-eyed pea or Shirazi for complementary flavors.
- Leftover salmon keeps refrigerated for up to three days; avoid reheating to maintain texture, serving cold or at room temperature instead.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people, up to
Amount Per Serving
Calories 2225 kcal
% Daily Value*
| Calories | 222.5kcal | 11% |
| Carbohydrates | 4.7g | 2% |
| Protein | 22.8g | 46% |
| Fat | 12g | 18% |
| Saturated Fat | 1.8g | 9% |
| Polyunsaturated Fat | 3.4g | 20% |
| Monounsaturated Fat | 5.8g | 29% |
| Cholesterol | 62.4mg | 21% |
| Sodium | 123.1mg | 5% |
| Potassium | 594.5mg | 13% |
| Fiber | 0.5g | 2% |
| Sugar | 3.5g | 7% |
| Vitamin A | 181.5IU | 4% |
| Vitamin C | 1.4mg | 2% |
| Calcium | 20.6mg | 2% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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