Baked Salmon With Harissa is the kind of recipe that instantly transforms an ordinary dinner into something bold, vibrant, and unforgettable. If you love dishes that deliver deep flavor with very little effort, this spicy-bright salmon will become a go-to. The rich, naturally buttery fish meets a fragrant North African–inspired marinade—full of lemon, cumin, coriander, garlic, and harissa—for a meal that tastes restaurant-worthy but takes only minutes of prep. Whether you’re cooking for a busy weeknight or want an impressive dish for guests, this recipe brings color, warmth, and serious satisfaction.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Quick & fuss-free: Minimal prep, simple ingredients, and a hands-off bake.
- Layered flavors: Smoky harissa, sweet maple, bright lemon, and earthy spices create a beautifully balanced marinade.
- Perfect for entertaining: It looks elegant served straight from the pan, yet it’s easy enough for weeknights.
- Naturally healthy & satisfying: Omega-rich salmon paired with roasted tomatoes and shallots makes a nourishing, feel-good meal.
- A step above basic baked salmon: Lightly crushing the whole spices and baking the fish directly atop the vegetables infuses every bite with extra aroma and moisture.
This recipe is comforting, vibrant, and reliably delicious—ideal when you want something effortless that still feels special.
Ingredients Needed
For the Marinade
- 1 tbsp cumin seeds, lightly crushed
- 1 tbsp coriander seeds, lightly crushed
- ⅓ cup fresh cilantro, finely chopped (plus more for garnish)
- 3 tbsp olive oil
- 3 tbsp lemon juice (from 1 large lemon)
- 4 tsp soy sauce
- 1 tbsp tomato paste
- 1 tbsp maple syrup (adds a subtle caramel sweetness)
- 2–3 tsp harissa paste, preferably Tunisian, adjusted to heat preference
- 4 garlic cloves, finely minced
- ¾ tsp sweet paprika
- Fine sea salt and black pepper, to taste
For the Salmon
- Four center-cut salmon fillets, skinless (6 oz each; approx. 1½ lb total)
- 8 oz ripe cherry tomatoes, room temperature
- 3 large shallots, thinly sliced
- 1 tsp olive oil
- Fine sea salt and black pepper
How to Make Baked Salmon With Harissa
Step 1 — Prepare the Marinade
Lightly crush the cumin and coriander seeds using a mortar and pestle or spice grinder—this releases more fragrance than using pre-ground spices. Transfer the crushed seeds to a shallow bowl or baking dish. Mix in the cilantro, olive oil, lemon juice, soy sauce, tomato paste, maple syrup, harissa, garlic, paprika, and ¾ teaspoon salt with a generous grind of pepper. Stir until you have a smooth, aromatic paste.
Step 2 — Marinate the Salmon
Place the salmon fillets in the marinade, turning or spooning the mixture over the top so each piece is well coated. Let the fish rest for 20 minutes at room temperature to absorb flavor, or refrigerate it for up to 4 hours if prepping ahead.
Step 3 — Assemble the Baking Dish
Preheat the oven to 400°F (200°C).
In a 9×13-inch baking dish, combine the cherry tomatoes and sliced shallots with 1 teaspoon olive oil, plus a pinch of salt and pepper. Toss to coat evenly. Arrange the marinated salmon fillets on top of the vegetables, then pour any remaining marinade over the fish to maximize flavor.
Step 4 — Bake
Bake for about 22 minutes, or until the salmon flakes gently with a fork and the tomatoes have softened and blistered. The fish should appear opaque with a slight sheen. Remove from the oven, scatter extra cilantro over the top, and serve the salmon directly from the warm baking dish.
Serving and Storage Tips
Serving Ideas
- Serve with couscous, rice, or roasted potatoes to soak up the flavorful juices.
- Add a cooling element like yogurt, tahini sauce, or cucumber salad to balance the heat.
- Garnish with extra cilantro, lemon wedges, or a drizzle of olive oil for a polished finish.
Storage
- Refrigerate: Store leftovers in an airtight container for up to 2 days.
- Reheat: Warm gently in a 300°F (150°C) oven for 8–10 minutes to avoid drying out.
- Do not freeze cooked salmon with tomatoes—the texture becomes mushy.
Helpful Notes
- Heat level: Tunisian harissa is typically spicier; adjust amounts based on your tolerance.
- Whole spices matter: Crushing the seeds just before mixing boosts aromatic depth.
- Don’t overbake: Salmon is perfectly cooked when slightly translucent in the center.
- Vegetable swap: Replace tomatoes and shallots with sliced zucchini, peppers, or red onions.
- Make it milder: Add a spoon of yogurt or reduce the harissa to 1 teaspoon.
Conclusion
This Baked Salmon With Harissa is a vibrant, flavor-forward recipe that proves dinner can be simple while still feeling exciting. The aromatic marinade, roasted tomatoes, and tender salmon come together in one pan, making cleanup easy and results consistently impressive. Whether you’re cooking for yourself or hosting friends, this dish delivers bold flavor without extra effort.
If you give this recipe a try, please leave a comment and a star rating—your feedback helps others discover it!
Feel free to share your photos on Pinterest or Facebook and tag me so I can see your creation.
And tell me: Did you try any twists—different vegetables, more spice, or a squeeze of honey? Let me know below!
Frequently Asked Questions (FAQ)
Can I use a different fish instead of salmon?
Yes! Trout, arctic char, or cod work beautifully. Just adjust cooking time—leaner fish may cook slightly faster.
How do I make this recipe gluten-free?
Simply replace the soy sauce with tamari or coconut aminos, which are naturally gluten-free.
Is this recipe freezer-friendly?
Freezing raw marinated salmon is fine, but freezing the cooked dish is not recommended because the tomatoes become mushy.
Why did my salmon come out dry?
It probably baked too long. Check for doneness at the 18-minute mark. Salmon is perfect when it flakes easily but still looks moist.
Can I make the marinade ahead of time?
Absolutely—prepare it up to 24 hours in advance and refrigerate. Stir before using.
How spicy should harissa salmon be?
The heat level varies by brand. Start with 2 teaspoons of harissa and add more if you want extra kick.
Baked Salmon With Harissa
Ingredients
Method
- Lightly crush the cumin and coriander seeds. In a bowl, mix them with cilantro, olive oil, lemon juice, soy sauce, tomato paste, maple syrup, harissa, garlic, paprika, salt, and pepper until smooth.
- Add the salmon fillets to the marinade and coat well. Let rest at room temperature for 20 minutes or refrigerate up to 4 hours.
- Preheat the oven to 400°F (200°C). Toss the cherry tomatoes and sliced shallots with olive oil, salt, and pepper in a 9×13-inch baking dish.
- Place the marinated salmon on top of the vegetables and spoon any remaining marinade over the fish.
- Bake for about 22 minutes, until the salmon flakes easily and the tomatoes are soft and blistered. Garnish with extra cilantro and serve warm.