- 1 ½ pounds salmon fillet
For the honey, lime, and harissa sauce:
- Extra virgin olive oil
- 2 to 4 tablespoons harissa paste, homemade or store-bought
- 1 to 2 tablespoons honey
- Juice of 2 large limes, plus optional lime wedges to serve
- 3 to 4 large garlic cloves, minced
- 1 teaspoon Aleppo pepper
- 1 teaspoon coriander
- ½ teaspoon cumin
- ½ teaspoon ground ginger
- Kosher salt
Preheat the oven to 375 degrees F.
Make the sauce. In a mixing bowl, add ¼ cup extra virgin olive oil with the harissa paste, honey, lime juice, garlic, spices, and a pinch of kosher salt. Whisk to combine. Set the sauce aside for now.
Pat the salmon dry and season on both sides with kosher salt, then place it in a lightly oiled 9” x 13” baking pan. If you like, you can pour a little harissa sauce into the center of the baking pan, and then place the salmon on top.
Spoon the sauce all over the salmon and spread it well.
Cover the baking pan with aluminum foil and place it on the center rack of the heated oven.
Bake for 10 to 15 minutes until salmon is almost completely cooked through at the thickest part (cooking time will vary based on the thickness of your fish. If your salmon is thinner, check several minutes early to ensure your salmon does not overcook. If your piece is very thick, 1 ½ or more inches, it may take a bit longer.)
Carefully remove from oven and open foil to uncover the top of the salmon. Place it under the broiler briefly, about 3 minutes or so. Watch closely as it broils to make sure it doesn’t over-cook and the garlic does not burn.)
Remove from the oven and serve with lime wedges to the side.
(Visited 1 times, 1 visits today)