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Introduction
The fusion of Moroccan flavors with fresh salmon represents the beautiful evolution of modern Mediterranean cuisine. While preserved lemons have been a staple of North African cooking for centuries, their pairing with salmon emerged from the contemporary food scene's love for cross-cultural experimentation. This dish perfectly exemplifies how traditional Moroccan ingredients like harissa, a paste originally used by Tunisian tribes to preserve chili peppers, can transform familiar proteins into exciting new culinary experiences. Traditional Moroccan cooks might have used these ingredients with local fish, but the adaptation to salmon creates a luxurious dish that's particularly popular during summer entertaining, when lighter, flavor-packed meals are most appreciated.
Ingredients
• 4 center-cut salmon fillets (6 ounces each), skin-on, preferably wild-caught Atlantic
• 3 tablespoons high-quality harissa paste (such as Mina or DEA)
• 2 preserved lemons, finely chopped, seeds removed
• 3 tablespoons extra virgin olive oil
• 4 cloves garlic, finely minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons fresh cilantro, finely chopped
• 1 lemon, cut into wedges for serving
Step 1:
Pat salmon fillets dry with paper towels and place on a clean plate. Let rest at room temperature for 15 minutes.
Step 2:
In a small mixing bowl, combine harissa paste, minced garlic, ground cumin, coriander, smoked paprika, salt, pepper, and 2 tablespoons olive oil. Mix well to form a paste.
Step 3:
Gently fold chopped preserved lemons into the harissa mixture.
Step 4:
Brush remaining olive oil on the skin side of the salmon fillets.
Step 5:
Generously coat the flesh side of each fillet with the harissa-preserved lemon mixture.
Step 6:
Preheat oven to 400°F (200°C). Place salmon skin-side down on a lined baking sheet.
Step 7:
Bake for 12-15 minutes, or until salmon is just cooked through and flakes easily with a fork.
Step 8:
Garnish with fresh cilantro and serve with lemon wedges.
Q: Can I make this without preserved lemons?
A: Yes, substitute with 2 tablespoons lemon zest plus 1 tablespoon lemon juice
Q: How do I know when the salmon is done?
A: The salmon should flake easily with a fork but still be slightly translucent in the center
Q: Can I prepare this in advance?
A: You can prepare the harissa mixture up to 24 hours in advance and marinate the salmon for up to 2 hours
• If preserved lemons are unavailable, substitute with 2 tablespoons lemon zest plus 1 tablespoon lemon juice.
• Regular paprika can be used in place of smoked paprika.
• For a milder version, reduce harissa paste to 2 tablespoons.
• Pat salmon fillets dry before applying marinade for better adhesion.
• Contains fish. May contain traces of nuts depending on harissa paste brand.
• Choose salmon fillets of equal thickness for even cooking.
Serve immediately while hot, garnished with fresh cilantro and lemon wedges. Present skin-side down on warmed plates.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 300°F oven for 8-10 minutes.
Begin preheating the oven while preparing the harissa mixture. Let salmon come to room temperature while making the marinade.
- Don't overcook the salmon - it should still be slightly translucent in the center
- For better flavor, marinate salmon up to 2 hours in advance
- Use room temperature salmon for even cooking
Replace salmon with firm white fish like cod or halibut (adjust cooking time). For a dairy-free version, serve with tahini sauce instead of yogurt.
Serve with couscous or quinoa and roasted vegetables. Pair with a crisp white wine like Vermentino or Sauvignon Blanc.
Best in spring and summer, though available year-round
Contains fish (salmon). May contain traces of nuts and sesame depending on harissa paste brand. Check harissa paste label for specific allergen information.
