Slow-Roasted Salmon with Harissa



We love seafood, but having cooked together since our broke college days, we still see it as a splurge. That's why it was a happy surprise when Andrew went on a Costco run the other day and came back with a beautiful salmon filet. My mind immediately raced with all the recipes I could make using it. We eventually decided on this easy recipe that had been lurking in my CopyMeThat because we had exactly the amount of harissa it called for tucked away in our fridge. 

If you've never slow-roasted salmon before, try it! You'll never go back to cooking it any other way. It's easy and fool-proof. No more dry over-cooked salmon. 

Slow-Roasted Salmon with Harissa
(Adapted from Bon Appetit)
  • 1/4 cup oil
  • 1/4 cup harissa paste
  • 1 garlic clove, minced
  • 1 lemon, halved
  • 1 2lb salmon filet

  1. Preheat oven to 275 degrees F. 
  2. Mix together oil, harissa paste, and garlic in a bowl. Thinly slice half the lemon. Pour half of harissa oil on a sheet pan or baking pan and scatter lemon slices on top. 
  3. Season salmon on all sides with salt and place in sheet pan over the harissa and lemons. 
  4. Pour remaining harissa oil over the the salmon, spreading evenly.
  5. Roast for 25-35 minutes (depending on thickness), basting occasionally with harissa oil pooled in the pan. The salmon will be done when it flakes easily with a spoon. 
  6. Break salmon into irregular pieces. Squeeze remaining half lemon over the salmon and serve. 



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