Slow-Roasted Salmon with Harissa

 4 servings 


  • 1/3 cup extra-virgin olive oil•1/4 cup harissa paste
  • 1 garlic clove, grated
  • 1 lemon, halved
  • 1 KG skinless center-cut salmon fillet
  • Kosher salt
  • Mixed tender herbs (such as parsley, cilantro, dill, and/or chives; for serving)


  • Preheat oven to 135 C.
  • Whisk oil, harissa, and garlic in a medium bowl.
  • Pour half of harissa oil into a baking dish and swirl to coat.
  • Thinly slice a lemon half and remove any seeds; scatter slices in dish.
  • Season salmon on all sides with salt and place in dish.
  • Pour remaining harissa oil over salmon, spreading evenly over flesh with a pastry brush or spoon.
  • Roast 15 minutes. Remove from oven and baste fish with harissa oil pooled in dish.
  • Return to oven and continue to roast until flesh flakes apart easily with a spoon but is not quite cooked through, 10–20 minutes longer.
  • Use spoon to break up salmon into irregular pieces. Arrange salmon and lemon slices on a platter. Drizzle with any harissa oil left in dish, squeeze remaining lemon half over, and scatter some herbs around.

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