Description
This Herby Harissa Marinated Salmon is packed with bold smoky harissa, aromatic fresh herbs, and zesty lemon. It’s a quick and flavorful meal that’s perfect for both weeknight dinners and special occasions. Serve it with a squeeze of fresh lemon and flaky sea salt for the ultimate bite!
Ingredients
Units
Scale
- 1 pound salmon filet, skin removed, cut into 1 1/2 – 2-inch cubes
- 2 tablespoons harissa sauce
- 1 tablespoon fresh dill, plus more for serving
- 1 tablespoon fresh mint, chopped, plus more for serving
- 1 tablespoon scallions, sliced, plus more for serving
- Zest of 1 lemon
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Lemon juice, for serving
- Flaky sea salt, for serving
Instructions
- Marinate the Salmon:
- In a mixing bowl, combine salmon, harissa, dill, mint, scallions, lemon zest, olive oil, salt, and pepper.
- Gently toss until evenly coated. Cover and marinate for 30 minutes.
- Prepare the Grill:
- Preheat a grill or grill pan over medium-high heat.
- If using wooden skewers, soak them in water for 20 minutes to prevent burning.
- Cook the Salmon:
- Thread the marinated salmon onto skewers.
- Grill for 3-4 minutes per side, until browned and internal temperature reaches 135°F.
- Serve & Garnish:
- Remove from the grill and squeeze fresh lemon juice over the top.
- Sprinkle with extra herbs and flaky sea salt.
Notes
- For extra smoky flavor, use a charcoal grill or a grill pan with ridges.
- Make it spicier by adding extra harissa or a pinch of red pepper flakes.
- Serve with rice, quinoa, roasted veggies, or a fresh salad.
- Leftovers? Store in an airtight container for up to 2 days in the fridge.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 1g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 65mg