Harissa-Slow Cooked Salmon with Lemon and Dill
Delicate salmon fillets slow-cooked in a vibrant harissa sauce with bright lemon and fresh dill for a bright, flavorful dinner. This mediterranean-inspired one pot ready in about 35 minutes pairs (6 ounces each) salmon fillets, tablespoons harissa paste, tablespoon olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 (6 ounces each) salmon fillets
- 2 tablespoons harissa paste
- 1 tablespoon olive oil
- 1, juiced and zested lemon
- 2 cloves, minced garlic
- 2 tablespoons, chopped fresh dill
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Place 4 salmon fillets (6 ounces each) in a baking dish.
- Step 2: In a small bowl, combine 2 tablespoons harissa paste, 1 tablespoon olive oil, 1 tablespoon lemon juice, 2 minced garlic cloves, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 2 tablespoons chopped fresh dill.
- Step 3: Spread harissa mixture evenly over salmon fillets.
- Step 4: Squeeze 1 tablespoon lemon juice and sprinkle 1 teaspoon lemon zest over the top.
- Step 5: Cover baking dish with foil and bake at 375°F for 20-25 minutes until salmon flakes easily with a fork.
- Step 6: Remove foil and let rest 5 minutes to allow flavors to meld.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Harissa-Slow Cooked Salmon with Lemon and Dill take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Harissa-Slow Cooked Salmon with Lemon and Dill?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tablespoons harissa paste from drying out.
Can I substitute ingredients in Harissa-Slow Cooked Salmon with Lemon and Dill?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Harissa-Slow Cooked Salmon with Lemon and Dill for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Harissa-Slow Cooked Salmon with Lemon and Dill?
Mediterranean one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
