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Creamy Harissa Salmon Recipe with Spicy Herb Couscous

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A quick and easy salmon dish featuring a creamy harissa sauce paired with spicy herb couscous, perfect for busy weeknights or dinner parties.

Ingredients

Scale
  • 4 salmon fillets (6 oz / 170g each), fresh or thawed, skin on or off
  • 2 tablespoons harissa paste
  • 1/2 cup (120ml) Greek yogurt (or dairy-free alternative like coconut yogurt or cashew cream)
  • 2 cloves garlic, minced
  • 2 tablespoons freshly squeezed lemon juice
  • 3 tablespoons olive oil
  • Salt and black pepper, to taste
  • 1 cup (170g) quick-cooking couscous
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh mint
  • 2 scallions, thinly sliced (optional)
  • 1 cup (240ml) vegetable or chicken broth
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. Prepare the couscous: Bring 1 cup (240ml) vegetable or chicken broth to a boil in a medium saucepan. Remove from heat, stir in 1 cup (170g) couscous, cover tightly, and let steam for 5 minutes until liquid is absorbed. Fluff with a fork, then stir in chopped parsley, mint, sliced scallions, lemon juice, 1 tablespoon olive oil, and red pepper flakes if using. Set aside and keep warm.
  2. Make the harissa cream sauce: In a small bowl, combine 2 tablespoons harissa paste, 1/2 cup (120ml) Greek yogurt, minced garlic, 1 tablespoon lemon juice, and 2 tablespoons olive oil. Whisk until smooth and creamy. Season with salt and black pepper to taste.
  3. Prepare the salmon: Pat salmon fillets dry with paper towels. Lightly season with salt and pepper. Spread a generous layer of the harissa cream sauce evenly over the top of each fillet.
  4. Cook the salmon: Heat 1 tablespoon olive oil in a non-stick skillet over medium heat. Place salmon fillets skin-side down if skin is on. Cook for 4-5 minutes until skin crisps and fillet is about two-thirds cooked. Flip carefully and cook for another 3-4 minutes until salmon is opaque and flakes easily with a fork. The sauce should be warm and slightly thickened on top.
  5. Plate and serve: Spoon the spicy herb couscous onto plates, top with a salmon fillet, and drizzle any remaining sauce from the pan over the dish. Garnish with extra fresh herbs or a lemon wedge if desired.

Notes

If harissa paste is very spicy, reduce the amount or add more yogurt to tone down the heat. Do not overcook the salmon to keep it tender and juicy. Couscous can be prepped ahead and reheated gently. For gluten-free, substitute quinoa for couscous. For dairy-free, use coconut yogurt or cashew cream instead of Greek yogurt.

Nutrition

Keywords: harissa salmon, creamy salmon, spicy couscous, quick dinner, easy salmon recipe, herb couscous, weeknight meal, healthy salmon

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