As someone who loves mediterranean-style dishes, I can say I am specifically obsessed with harissa. I love spicy foods with acidic and smoky flavors. I used to purchase harissa in my local grocery store; however, I didn’t realize harissa was so easy to make until recently. Although some traditional harissa recipes include tomato paste or red bell peppers/fresh peppers, this recipe is uses dried chilies for a little kick of heat! Local honey adds a sweet and savory component to add to the depth of flavor. sIf you’re a fan of red chilies or spicy sauce, then you will LOVE this recipe. Review the instructions and tips for the salmon bites with harissa sauce.
What is harissa?
Harissa is a typical North African and middle eastern staple in countries like Morocco and Tunisia. Although it is not specific to coastal Mediterranean regions like Italy or Greece, most of the ingredients are common to the broader Mediterranean region. Much like this recipe, harissa is used to enhance grilled meats, vegetables, and other foods.
Why you’ll love this recipe:
- Perfect for meal prep
- Perfect blend of sweet and spicy
- Easy to incorporate with a rice or salad bowl
- Use for proteins like chicken as well
- Can be used as a dipping sauce for vegetables
Tips
You can store harissa marinade in an airtight container for up to two weeks.
It is possible to use a jar like Makers of Ball (Newell Brands) to store the simple ingredients as it will also ensure a longer shelf life.
HARISSA PASTE VS. HARISSA SAUCE
Harissa paste is composed of a mixture of peppers, seasonings, garlic, and citrus ingredients. However, the difference is the worcestershire sauce and honey that I have added to this recipe. I think harissa paste is great with pita bread, carrots or cucumbers. Whereas harissa sauce for salmon is more of a marinade that adheres to the protein.
Common types of chiles and heat level from hottest to mildest (based on Scoville scale):
Ghost Chile – smoky and tropical
African Bird’s Eye Chilen- dry and clean heat.
Chile De Arbol – acidic and nutty flavor
Chipotle- smoky and fruity
Guajillo – smoky undertones and sweet flavor
Ancho Chiles- earthy, bitter, and fruity flavors
Anaheim – earthy, grassy, and hint of sweetness
For this recipe, I used a mixture of Chile arbol, guajillo, and ancho. This combination is the spicier side and on a scale of 1-10 of spiciness, I would rate it a 9 for the recipe. However, if you prefer a more subtle and less spice, use ancho and Anaheim chiles.
Ingredients needed for the Homemade Harissa Sauce:
Salmon– preferred protein for the recipe.
Cumin seeds – earthiness with a slight nutty flavor.
Caraway seeds– anise-like flavor with sweet and lightly peppered taste. The caraway adds an overall complexity for the sauce.
Coriander seeds– Citrus flavor that compliments the chilies.
Fresh Garlic cloves– Sharp and savory flavor notes that balances the the spices.
Mix of Chile(s)– Heat component of the sauce; using our preferred mix of chilies, you can control the heat level of the sauce’s profile. Keep in mind, some chiles will provide fruity and smoky notes. Arbol, Guajillo, and Ancho chiles were used in this recipe.
Lemon zest + fresh lemon juice– Balances the heat and richness through the acidity. Adds a bit of brightness to the sauce.
Kosher salt– Enhances all flavors of sweetness, acidity, and spice.
Worcestershire sauce– Adding umami with a touch of sweetness.
Honey– Provides sweetness; balances the heat from chilies while adding a smooth and rich texture.
Parsley– Provides a fresh and herbaceous note to the sauce.
Thyme– Adds a slightly floral and woodsy while complementing the cumin and caraway.
Olive oil – helps with the preservation of the harissa marinade.
Brief steps for Salmon Bites with Harissa Sauce:
Brine salmon first. In a medium bowl, fill 4 cups of water with ¼ cup sea salt. Make sure sea salt is diluted into the water to form salt water. Carefully place salmon into the salt water and cover with plastic wrap. Set aside in the refrigerator for 30 minutes.
Preparation for Homemade Harissa Sauce
While salmon is brining, prepare harissa sauce for salmon. Ground cumin, caraway, and coriander seeds with a mortar and pestle (It is possible to use store-bought ground cumin, caraway, and coriander). Remove stems and seeds from the chiles. You don’t have to remove all the seeds, but removing a good bit is ok.
Transfer chiles into a bowl and steep with piping hot water. Allow the chiles steep for 15 minutes or until soft. Once steeping is completed, transfer chiles into the food processor. Add lemon zest and juice, ground seeds, and garlic to the food processor as well.
Pulse until smooth. Add honey, worcestershire sauce, while slowing adding in the olive oil. Blend until smooth. Set aside.
Retrieve brined salmon bowl and remove salmon to transfer to a cutting board. Pat salmon to dry with paper towels and cut salmon into small pieces or sizes. Place salmon pieces into a medium bowl for the next steps for marinating.
Drizzle salmon with a little olive oil and mix harissa into salmon. Once salmon is well incorporated with harissa sauce, cover with a plastic wrap or aluminum foil for an hour or more to marinate.
Once you begin the cooking process, heat the oven to 375 degrees. Using a skillet or non-stick pan, heat butter or olive oil on medium high heat. Place salmon in skillet and cook on each side for 2-3 minutes and transfer to the oven to cook for 5-7 minutes.
Remove from the oven and enjoy your harissa sauce recipe for the salmon bites!
Review recipe card for more detailed instructions below.
Like this recipe? Try my Pan-seared sea bass recipe or Honey bourbon salmon recipe.
Harissa Sauce for Salmon Bites
Harissa salmon is a perfect blend of hot and spicy flavor!
Ingredients
- 1 tsp caraway seeds
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1/4 tsp Worcestershire sauce
- 1 lemon zest + juice
- 1/2 cup olive oil
- 3 oz chiles
- 2 garlic cloves
- 1/2 cup honey
- 1 tsp thyme
- 1/2 cup parsley
Salmon Brining
- 3-4 lbs Salmon
- 4 cups water
- 1/2 cup sea salt
Instructions
- Brine salmon first. In a medium bowl, fill 4 cups of water with ¼ cup sea salt. Make sure sea salt is diluted into the water to form salt water.
- Carefully place salmon into the salt water and cover with plastic wrap. Set aside in the refrigerator for 30 minutes.
- While salmon is brining, prepare harissa sauce for salmon.
- Remove stems and seeds from the chiles. You don’t have to remove all the seeds, but removing a good bit is ok.
- Toast dried chiles in a skillet over medium heat for 2-3 minutes. Be careful not to burn the chiles.
- Remove the skillet from the heat; transfer chiles into a bowl and steep with piping hot water. See Note below.
- Let the chiles steep for 15 minutes or until soft.
- Once chiles are soft, transfer to the food processor. Add lemon zest and juice, ground seeds, and garlic to the food processor as well.
- Pulse until smooth.
- Add honey and worcestershire sauce and blend until smooth.
- Next slowly add in the olive oil until it is fully incorporated.
- Transfer into an airtight container.
- By this time, salmon should be brined.
- Retrieve brined salmon bowl and remove salmon to transfer to a cutting board.
- Pat salmon to dry with paper towels.
- Cut salmon into small pieces or sizes.
- Place salmon pieces into a medium bowl for the next steps for marinating.
- Drizzle salmon with a little olive oil and mix harissa into salmon.
- Once salmon is well incorporated with harissa sauce, cover with a plastic wrap or aluminum foil for an hour or more.
- Once you begin the cooking process, heat the oven to 375 degrees.
- Remove the salmon from the refrigerator and uncover.
- Using a skillet or non-stick pan, heat butter or olive oil on medium high heat.
- Place salmon in skillet and cook on each side for 2-3 minutes and then place in the oven to cook for 5-7 minutes.
- Remove from the oven and enjoy your harissa sauce recipe for the salmon!
Notes
Note: A mixture of chile arbol, ancho, and guajilo were used.
Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 2576Total Fat: 156gSaturated Fat: 29gTrans Fat: 0gUnsaturated Fat: 113gCholesterol: 686mgSodium: 700mgCarbohydrates: 37gFiber: 1gSugar: 35gProtein: 241g
This is an estimate and may not be 100% accurate.