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Slow-Roasted Salmon with Harissa

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This slow-roasted salmon with harissa is a vibrant, high-protein dish that relies on gentle heat to achieve a buttery, melt-in-the-mouth texture. By cooking the fish at a lower temperature, the salmon retains its natural moisture, while the smoky heat of the harissa paste and the aromatic garlic create a deeply savoury crust. Thinly sliced lemons caramelise slightly in the spiced oil, adding a bright, citrusy lift that cuts through the richness of the fish.

Ideal for a nutritious mid-week meal or a relaxed weekend lunch, this recipe is as simple as it is sophisticated. The salmon is flaked into generous pieces rather than served in stiff portions, making it a beautiful centrepiece for sharing. Serve with a side of jewelled couscous or a crisp green salad to complement the bold North African flavours.

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Ingredients for Slow-Roasted Salmon with Harissa

  • 80ml extra-virgin olive oil

  • 60ml harissa paste (preferably New York Shuk)

  • 1 garlic clove, grated

  • 1 lemon, halved

  • 1 (2-lb.) skinless centre-cut salmon fillet

  • Kosher salt

  • Mixed tender herbs (such as parsley, coriander, dill, and/or chives

  • for serving)

How to make Slow-Roasted Salmon with Harissa

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Preheat oven to 135°C. Whisk oil, harissa, and garlic in a medium bowl. Pour half of harissa oil into a 2.5-qt. baking dish and swirl to coat. Thinly slice a lemon half and remove any seeds; scatter slices in dish.

Season salmon on all sides with salt and place in dish. Pour remaining harissa oil over salmon, spreading evenly over flesh with a pastry brush or spoon. Roast 15 minutes. Remove from oven and baste fish with harissa oil pooled in dish. Return to oven and continue to roast until flesh flakes apart easily with a spoon but is not quite cooked through, 10–20 minutes longer.

Use spoon to break up salmon into irregular pieces. Arrange salmon and lemon slices on a platter. Drizzle with any harissa oil left in dish, squeeze remaining lemon half over, and scatter some herbs around.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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