Harissa salmon fillets marinated in the Moroccan chilli paste, dried mint and orange before being pan fried and finished with sumac.
The rose harissa marinade needs to be left on the fish for at least 30 minutes, but cooking it takes right around 10 minutes, making this a fantastic quick fish supper.
Pan Fried Harissa Fish
It is super simple and results in perfectly crispy salmon skin every single time.
The marinade crispy up and gives a nice spicy almost stick crust to the underside of the fish, whilst the skin is beautifully crisp.
Any leftover marinade is gently heated to create a simple sauce or dressing.
Finally, the fish is seasoned with sumac to provide a final tart note to this delicious fish dinner!
Frequently Asked Questions
Do I have to use rose harissa?
No, you can use plain old harissa if you like, however, the flavour will not quite be the same.
But you can add some rosewater if by chance you have some knocking around, but tread carefully you can overpower the dish very quickly.
Can I use skinless salmon?
Yes, it will work fine with skinless salmon.
Can I marinade overnight?
I personally would not! The combination of the acidity of the orange juice and the salt will almost cure the fish.
Why should I not marinate the skin of the fish?
This will stop the skin of the salmon crisping up, and for me, crispy skin is the best part of pan-fried fish.
What is sumac?
In this context, I am referring to a spice made from the dried “fruit” of the sumac plant. It has a delicious tart flavour that is almost like a cross between lemon and vinegar.
Here it is used as a seasoning. But you can also cook with it, as I do in my roasted carrot soup recipe.
This pan fried harissa salmon recipe is pictured here with a herby tabbouleh salad, but it works really well with a host of dishes.
It is particularly good with salads, the flavours of the sauce work really well with fennel and orange salad.
Pan fried harissa salmon fillets with crispy skin marinated in North African spicy chilli paste, honey, orange juice and dried mint.
- 2 Skin-on Salmon Fillets
- 1 Orange
- 3 Tbsp Olive Oil
- 2 Tbsp Rose Harissa Paste
- 1 Tbsp Honey
- 1 Tsp Dried Mint
- 1 Tsp Salt
- Sumac for Seasoning
- Oil for Frying
- Zest the orange and then cut it in half and juice half of the orange and place the zest and juice in a medium bowl.
- Add the olive oil, rose harissa paste, honey, dried mint and half of the salt to the orange and mix it well.
- Dry the skin of the salmon well.
- Pour the marinade onto a shallow plate and then place the salmon fillets onto the marinade, skin side up. Carefully paint the sides of the salmon with a pastry brush taking care not to get too much marinade onto the skin.
- Transfer the salmon to the fridge and marinate for 30-60 minutes. Removing the fish 10-15 minutes before cooking.
- Heat a 28cm or 11" frying pan over a high-medium heat then pour enough oil into it to just cover the base. The oil should be hot but not shimmering or smoking hot!
- Season the salmon skin with the remaining salt and place it skin side down in the oil and cook on the skin side for 4-5 minutes.
- Flip the fish onto the flesh side and cook to your liking, a minimum of 60-90 seconds and a maximum of 4-5 minutes.
- Remove the fish and place it on a board to rest for a minute or so.
- Pour out the cooking oil from the pan into a bowl and discard.
- Scrape in any leftover marinade into the pan then using the residual heat in the pan to gently warm the marinade to form a sauce or dressing.
- Season the skin of the salmon with a pinch or two of sumac before serving.
Amount Per Serving: Calories: 555Total Fat: 39gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 95mgSodium: 1257mgCarbohydrates: 18gFiber: 2gSugar: 15gProtein: 34g
Calorific details are provided by a third-party application and are to be used as indicative figures only.