Sheet-Pan Harissa Salmon With Potatoes and Citrus

Name: Sheet-Pan Harissa Salmon With Potatoes and Citrus
Total time: 30 min
Yield: 4 servings
Ingredients: 4 (6-ounce) skin-on salmon fillets, about 1- to 1½-inches thick; Kosher salt and black pepper; 2 to 3 tablespoons mild or spicy harissa paste, depending on your preference; 2 teaspoons grated fresh ginger; 1 garlic clove, grated; 1/2 teaspoon orange zest; 1/4 cup orange juice (from about ½ orange); 1 pound small potatoes, such as baby red or fingerlings, cut in half lengthwise; 1 small red onion, peeled, quartered and cut into ½-inch wedges; 2 tablespoons olive oil; 1/4 cup cilantro, roughly chopped, both leaves and tender stems; 3 tablespoons scallions, thinly sliced on an angle, both white and green parts; Flaky salt, for serving

By Colu Henry

Total Time: 30 minutes
Rating: 5(4,117)
Comments: Read comments

In this 30-minute recipe, harissa, ginger and orange are combined to create a vibrant, spicy marinade for rich salmon fillets. The potatoes and red onion get a jump-start roasting, while the fish takes a quick dip in the marinade. Then the salmon is added to the sheet pan so everything finishes cooking together. This meal looks impressive right on the pan, so serve it from there and cut down on cleanup. You’ve got better things to do.

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 servings

4(6-ounce) skin-on salmon fillets, about 1- to 1½-inches thick
Kosher salt and black pepper
2 to 3tablespoons mild or spicy harissa paste, depending on your preference
2teaspoons grated fresh ginger
1garlic clove, grated
½teaspoon orange zest
¼cup orange juice (from about ½ orange)
1pound small potatoes, such as baby red or fingerlings, cut in half lengthwise
1small red onion, peeled, quartered and cut into ½-inch wedges
2tablespoons olive oil
¼cup cilantro, roughly chopped, both leaves and tender stems
3tablespoons scallions, thinly sliced on an angle, both white and green parts
Flaky salt, for serving

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Heat oven to 450 degrees. Lay salmon on a plate, and season with salt and pepper. In a shallow bowl, whisk together harissa, ginger, garlic, orange zest and juice. Spoon the mixture over the flesh and sides of the fish, and let marinate at room temperature.
Step 2
Meanwhile, line a sheet pan with parchment paper (or use a nonstick sheet pan). In a large bowl, toss together the potatoes and onion with the olive oil, and season well with salt and pepper. Arrange them on the sheet pan in 1 layer, leaving 4 spaces for the salmon fillets to be added later. Roast until the potatoes are beginning to brown and are almost cooked through, about 20 minutes.
Step 3
Add the salmon to the sheet pan skin-side down, and roast until the fish is opaque and cooked through and the potatoes are crisp, about 8 minutes more. Scatter cilantro and scallions over everything, and season with flaky salt.

Ratings

5 out of 5

4,117 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Caitlin6 years ago

This recipe is perfect as is and I can’t wait to use this marinade on everything from chicken thighs to roasted cauliflower and sautéed greens! I did half potatoes and half carrots and strongly recommend you do the same. The sweetness of the carrots really works. Crusty bread was a great accompaniment but I’ll make some brown rice for the leftovers.

caitlin6 years ago

I added some honey to the marinade and I also added some chopped fennel bulb to the veggies. The fennel went really well with the orange harissa blend!

olivia kuser5 years ago

I reduced the oven temperature in order to use the parchment paper, because if you’ve ever read Ray Bradbury’s “Fahrenheit 451” you know that paper combusts at that temperature. I didn’t trust my oven not to vary by one degree!

Sunny2 months ago

What a perfect recipe for our Easter dinner. It was delicious. I added carrots to the potatoes suggested by one of comments and we bbq’ed salmon after marinating it with the citrus dressing. It was delicious! 5 stars in every way.

Knitter 2152 months ago

Holy Moses! This is a keeper. I live in fear of dried out salmon and this was not that. I did roast the potatoes for about 30 minutes and then added the salmon for the last 10. Cut the red onion too thin, so it singed, but that's on me. Substituted parsley for cilantro because I'm one of those people who only taste soap when they have cilantro. Just squeezed the orange I zested into the marinade. This is going to be a regular for us!

Trisha J2 months ago

We found it way too spicy with only 2 TBSpoons of the Harissa sauce(from Trader Joes) - masked all the other flavors unfortunately. Potatoes were great!

Private comments are only visible to you.