Harissa Salmon Fillets with Orange and Sumac

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

I love the cooking technique that this pan fried harissa salmon recipe utilises. I use variations of it in everything from my jerk salmon fillets to my honey and mustard salmon.

It is super simple and results in perfectly crispy salmon skin every single time.

The flavours here have a distinct North African influence. The rose harissa paste that I use in dishes like my harissa lamb chops, lamb stuffed peppers and harissa pasta is joined by orange, and dried mint.

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 because 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 from crisping up, and because I think that 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.

Serving Suggestions

This pan-fried harissa salmon recipe is pictured here with a herby tabbouleh salad, but it works really well with a host of dishes.

You could serve it with some fairly plain bulgur wheat or even some nice buttered couscous. If you want something with more punch then go for my roasted vegetable couscous or even giant couscous salad.

It is particularly good with salads, the flavours of the sauce work really well with fennel and orange salad.

But everything from a simple green salad to Moroccan carrot salad all sit really well alongside this spicy salmon recipe.

If you want to play with the whole fish and chip vibe, pair it with batata harra, spicy Lebanese potatoes!

This is also pretty awesome served with my shakshuka with chorizo recipe.

Equipment Used

I only name-check specific brands of equipment if I think they make a material difference to a recipe. But, if you have any questions feel free to ask them in the comments section below the recipe.

• Stovetop.
• 28cm or 11″ frying pan.
• Mixing and marinating bowls.
• Citrus zester.
• Measuring spoons.
• Fish slice or spatula.