Creamy Harissa Salmon
This Creamy Harissa Salmon is a quick one-pan recipe with seared salmon fillets simmered in a warm, spicy, and velvety harissa cream sauce. It is cozy enough for date night but easy enough for a busy weeknight.
Ingredients
Creamy Harissa Salmon
- 4 salmon fillets about 140–170 g each, skin-on or skinless
- 1 tablespoon neutral cooking oil such as avocado or grapeseed oil
- salt and black pepper to taste
- 1 small onion finely chopped (or 2 shallots)
- 3 cloves garlic minced
- 1 to 2 tablespoons harissa paste adjust to taste and spice level
- 120 ml chicken or vegetable broth unsalted or low sodium
- 240 ml heavy cream or full-fat coconut milk
- 1 lemon juice, plus extra wedges for serving
- 2 tablespoons fresh herbs chopped parsley, cilantro, or dill for garnish
Instructions
- Pat the salmon fillets dry with paper towels, then season both sides generously with salt and black pepper.
- Heat the oil in a large skillet over medium-high heat. When the oil is hot and shimmering, add the salmon fillets and sear for 3–4 minutes on the first side until deeply golden and they release easily from the pan. Flip and cook for another 2–3 minutes, then transfer the salmon to a plate and set aside.
- Reduce the heat to medium. In the same skillet, add the chopped onion and cook for 3–4 minutes until softened and lightly golden. Stir in the minced garlic and cook for about 30 seconds until fragrant.
- Stir in the harissa paste and let it cook for 1 minute to toast slightly. Pour in the broth, scraping up any browned bits from the bottom of the pan, and stir until the harissa is fully dissolved.
- Pour in the cream or coconut milk and stir until you have a smooth, gently bubbling sauce. Taste and adjust seasoning with more salt, pepper, or harissa if needed.
- Return the salmon fillets and any accumulated juices to the skillet, nestling them into the sauce. Reduce the heat to low and simmer for 3–5 minutes, or until the salmon is just cooked through and flakes easily with a fork.
- Turn off the heat and finish the dish with a squeeze of fresh lemon juice. Sprinkle with chopped herbs and serve the Creamy Harissa Salmon with rice, couscous, or crusty bread.
Notes
If your harissa is very spicy, start with the smaller amount and add more at the end after tasting the sauce. For a richer flavor, use full-fat coconut milk or heavy cream and simmer gently to avoid boiling the sauce.