Roasted Salmon with Harissa Glaze

Roasted Salmon

Salmon with Harrisa Glaze over Lemon and Mint Couscous

Salmon is a regular item on my weekly dinner rotation. However, it was time to break out of my Asian marinade routine, and this harissa glaze was the perfect change. Although fish night is not a favorite meal in my house, salmon is an important part of a nutritious diet and has many health benefits. Salmon is a heart healthy protein and provides a significant source of omega-3 fatty acids.

The key to moist and juicy salmon, is to cook it until it’s slightly underdone. Remove it from the oven, and let the internal heat continue to cook it through. The rule of thumb when cooking fish is 10 minutes of cooking time, per inch of thickness. The fish will flake easily with a fork, when tested for doneness. Pair the roasted salmon with couscous or rice and your favorite vegetable.


  • 1 1/2 pounds salmon filet (I like the thick part of the filet)
  • 1 tablespoon dried harisssa seasoning (use more if you like, but a little goes a long way!)
  • 1 tablespoon maple syrup
  • 1-2 teaspoons extra-virgin olive oil
  • Zest and juice of an orange
  • Kosher salt and freshly ground pepper

Pre-heat the oven to 400 degree. Whisk the harissa and maple syrup together in a small bowl to make a paste. Place the salmon filet on a roasting tray covered with aluminum foil. With a pastry brush or the back of a spoon, rub the harissa glaze over the salmon, drizzle on the olive oil and orange juice. Season the salmon with salt and pepper. Roast the salmon for 10-20 minutes, depending on the thickness or until barely cooked through. The fish will flake easily with a fork. Remove from the oven and let it sit for a couple of minutes. Plate the fish and garnish with fresh orange zest. Serves 4.

Lemon Mint Couscous

  • 1 cup uncooked couscous
  • 1 cup water
  • 1/4 teaspoon Kosher salt
  • 1-2 teaspoons extra-virgin olive oil or unsalted butter (or 1 of each)
  • 1/2 cup chopped fresh mint leaves
  • 3 tablespoons freshly squeezed lemon juice

In a medium saucepan bring the water, salt and olive oil and/or butter to a boil. Add the couscous and stir vigorously. Remove the saucepan from the heat and cover. Let the couscous stand for 5 minutes and then fluff it with a fork. In a bowl, toss the cooked couscous with the chopped mint and lemon juice. Add more olive oil and salt, if needed.


  1. Julie Starr-Duker

    nice recipe. i agree about salmon once a week- i don’t like cooking fish in house too smelly but its so good to eat! quick question- should i cover the salmon with tin foil while roasting?

    thx. j

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