Braised in a low oven, I make my Harissa Braised Salmon with preserved lemons, olives, and pearl onions. Originally, this sauce was only going to be a marinade for the salmon but the ingredients were so amazing that I didn’t want to waste them. So, what was a marinade became my braising liquid and with the addition of the olives, preserved lemons, and pearl onions, makes the most amazing sauce.

Harissa is one of my favorite condiments. Smoky, and spicy with a good kick of garlic and spices it wakes up the flavors of any meats, fishes or veggies. From Northern Africa, Harissa can be anywhere from mild to fiery hot, for salmon I chose to make a milder Harissa so as to not overwhelm the flavor of the fish.

I show you how to make Harissa from scratch, but a high-quality store-bought Harissa is a good substitute.

I was actually hungry for fish and chips in one form or another. I rarely make the deep-fried, battered fish and chips at home, but often enough when I make fish I’ll make a potato recipe to go with it. Since I made pan-fries for this recipe I made a Harissa Ketchup to go with them. It’s easy enough, 50/50 ketchup and Harissa sauce is all it was.

See my Moroccan Preserved Lemons recipe HERE, or if you don’t have preserved lemons and can’t find them in the store, sliced lemon peel and an extra pinch of salt will be a good substitute.

Here is my Harissa Poached Salmon recipe

Print Recipe

5 from 2 votes

Harissa Braised Salmon

Braised in a low oven, I make my Harissa Braised Salmon with preserved lemons, olives, and pearl onions. Smoky, and spicy with a good kick of garlic and spices it wakes up the flavors of any meats, fishes or veggies. From Northern Africa, Harissa can be anywhere from mild to fiery hot, for salmon I chose to make a milder Harissa so as to not overwhelm the flavor of the fish

Prep Time30 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr

I would be so happy if you followed me on Pinterest!Follow @SipsNibblesBites

Course: Main Course

Cuisine: African, Moroccan

Keyword: Braised, Harissa, salmon

Servings: 2

Calories: 213kcal

Ingredients

Harissa Paste

• 10 Dried Guajillo Chiles Reconstituted and seeded
• 1 Red Bell Pepper Roasted and seeded
• 1 Teaspoon Cumin Seeds Toasted
• 1 Teaspoon Coriander Seeds Toasted
• 1/2 Teaspoon Caraway Seeds Toasted
• 2 Teaspoons Smoked Paprika
• 2 Teaspoons Garlic Crushed and chopped
• 1/2 Teaspoon Salt
• 1/4 Cup Olive Oil

Harissa Braised Salmon

• 1 Pound Salmon Skin removed
• 1/2 Cup Harissa Paste Store-bought is a good substitute
• 1/4 Cup Olive Oil
• 1/2 Teaspoon Salt
• 1/2 Cup Kalamata Olives Pitted
• 1/2 Cup Green Olives Pimento-stuffed
• 1/4 Cup Pickled Pearl Onions
• 1/2 Preserved Lemon Peels Flesh removed

Garnish

• 1/4 Cup Flat-Leaf Parsley Chopped

Instructions

Harissa Paste

• Place chiles in a bowl and cover with boiling water for 20 minutes, remove seeds and place in a food processor
• Roast red Bell pepper over open flames until the skin is charred. Place in a covered bowl until cool. remove skin and seeds, add to the food processor
• Place the seeds in a dry pan over medium-high heat and toast for 3-4 minutes. Place in a spice grinder and grind to a fine powder
• Add all ingredients to the food processor and grind to a smooth paste

Harissa Braised Salmon

• preheat oven to 300F
• Add all ingredients to an ovenproof dish small enough so the braising liquid is halfway to the top of the salmon
• Place in the oven for approximately 45 minutes, until sauce is bubbling and the fish is firm to the touch

Nutrition Facts

Harissa Braised Salmon

Amount Per Serving

Calories 213 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 2g13%

Cholesterol 25mg8%

Sodium 651mg28%

Potassium 384mg11%

Carbohydrates 7g2%

Fiber 3g13%

Sugar 4g4%

Protein 10g20%

Vitamin A 1787IU36%

Vitamin C 21mg25%

Calcium 23mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks for visiting my Food Blog, I hope you enjoy my Harissa Braised Salmon recipe, please come back again soon! Bon appetit, Steven