This honey harissa salmon is glazed with a sweet, savory mixture of harissa paste, honey, and warm spices, then baked until tender. It’s served over basmati herb rice with fresh dill, parsley, garlic, and a little Knorr chicken bouillon powder for extra flavor. It’s a colorful, satisfying dinner that comes together with simple ingredients and very little fuss.
Why You’ll Love This Honey Harissa Salmon
The glaze brings together smoky heat and a touch of sweetness. Honey rounds out the bold flavor of the harissa, while salt-free lemon pepper seasoning adds a bright citrus note. Garlic powder, smoked paprika, oregano, salt, and black pepper make the glaze savory and well seasoned.
The herb rice makes a fragrant base for the salmon. Basmati rice cooks with garlic, parsley, and dill, and chicken bouillon powder adds a savory layer of flavor. A spoonful of the salmon’s glaze over the rice brings the whole plate together.
What Is Harissa?
Harissa is a North African chile paste made with peppers and seasonings. Its heat and flavor can vary by brand, so taste the harissa you have before mixing the glaze. If yours is especially spicy, start with a little less and add more to taste.
Ingredients for Honey Harissa Salmon
Salmon fillets are coated with a quick glaze made from harissa paste, honey, olive oil, garlic powder, smoked paprika, dried oregano, salt-free lemon pepper seasoning, kosher salt, and black pepper.
Pat the salmon dry before adding the glaze. This helps it cling to the fish and bake into a flavorful coating.
Ingredients for Dill and Parsley Herb Rice
Basmati rice has long, fragrant grains that work well in this dish. Rinse the rice before cooking to remove excess surface starch.
Olive oil, minced garlic, fresh parsley, and fresh dill form the aromatic base. Knorr chicken bouillon powder adds a savory, seasoned flavor to the rice. Since bouillon powder can be salty, taste the rice before adding any extra salt.
How to Make Honey Harissa Salmon and Herb Rice
1. Prepare the salmon glaze
Heat the oven to 400°F. In a small bowl, stir together the harissa paste, honey, olive oil, garlic powder, smoked paprika, oregano, salt-free lemon pepper seasoning, kosher salt, and black pepper.
2. Glaze the salmon
Pat the salmon fillets dry and place them on a lined or lightly greased baking sheet. Brush the harissa mixture over each fillet.
3. Bake the salmon
Bake for 10 to 15 minutes, depending on the thickness of the fillets. The salmon is ready when it flakes easily and reaches 145°F in the thickest part.
4. Start the herb rice
While the salmon bakes, heat olive oil in a saucepan over medium heat. Add the minced garlic, parsley, and dill. Cook briefly, just until fragrant.
5. Cook the basmati rice
Stir the rinsed basmati rice and Knorr chicken bouillon powder into the saucepan. Add the water and bring it to a boil. Cover the pan, reduce the heat to low, and cook until the rice is tender and the water is absorbed.
6. Fluff and serve
Let the rice rest, covered, for 5 minutes after cooking. Fluff it with a fork, then serve with the honey harissa salmon. Add a little extra parsley or dill on top if you like.
Tips for the Best Results
- Check the salmon early. Thin fillets may cook faster than thick center cuts.
- Adjust the heat to your taste. Harissa varies, so use a little less if you prefer a milder glaze.
- Rinse the basmati rice before cooking for fluffier grains.
- Keep the rice covered while it cooks and rests so the steam can finish the grains.
- Taste before adding salt to the rice. The Knorr bouillon powder already seasons it.
What to Serve with Honey Harissa Salmon
This salmon and herb rice make a satisfying meal on their own. You can also serve them with roasted vegetables, a crisp green salad, or steamed broccoli. A lemon wedge on the side adds a fresh finish.
How to Store Leftovers
Store leftover salmon and rice in separate airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or in a covered skillet with a small splash of water to help keep the rice moist.
Frequently Asked Questions
Is honey harissa salmon very spicy?
It depends on the harissa paste. Some brands are mild and smoky, while others have more heat. Taste yours first and adjust the amount in the glaze to suit your preference.
Can I use another type of rice?
Basmati rice gives the dish its fragrant, long-grain texture. Another long-grain rice can work, but follow the package directions for its cooking time and liquid amount.
How do I know when the salmon is done?
The salmon should flake easily, and the thickest part should reach 145°F. Thinner fillets may finish before thicker pieces, so check them individually.
Honey Harissa Salmon with Dill and Parsley Herb Rice
Ingredients
Ingredients
Honey Harissa Salmon
- * 4 salmon fillets
- * 2 tablespoons harissa paste
- * 1 tablespoon honey
- * 1 tablespoon olive oil
- * ½ teaspoon garlic powder
- * ½ teaspoon smoked paprika
- * ¼ teaspoon dried oregano
- * 1 teaspoon salt-free lemon pepper seasoning or to taste
- * ½ teaspoon kosher salt or to taste
- * ¼ teaspoon black pepper
Dill and Parsley Herb Rice
- * 2 cups basmati rice rinsed
- * 2 tablespoons olive oil
- * 2 cloves garlic minced
- * 2 tablespoons chopped fresh parsley plus more for serving
- * 1 tablespoon chopped fresh dill
- * 1 teaspoon Knorr chicken bouillon powder or to taste
- * 3½ cups water
Instructions
Instructions
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Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
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In a small bowl, combine the harissa paste, honey, olive oil, garlic powder, smoked paprika, oregano, lemon pepper seasoning, kosher salt, and black pepper.
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Pat the salmon dry and place it on the prepared baking sheet. Brush the harissa mixture over the fillets.
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Bake for 10 to 15 minutes, depending on thickness, until the salmon flakes easily and reaches 145°F in the thickest part.
Stovetop method
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Heat the olive oil in a saucepan over medium heat. Add the garlic, parsley, and dill. Cook for about 30 seconds, until fragrant.
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Stir in the rinsed basmati rice and Knorr chicken bouillon powder. Add the water and bring to a boil.
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Cover, reduce the heat to low, and cook for 15 to 20 minutes, until the rice is tender and the water is absorbed.
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Remove from the heat and let rest, covered, for 5 minutes. Fluff with a fork.
Rice cooker method
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Rinse the basmati rice and add it to the rice cooker with the water and Knorr chicken bouillon powder.
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Heat the olive oil in a small skillet. Add the garlic, parsley, and dill. Cook for about 30 seconds, until fragrant.
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Add the herb mixture to the rice cooker and stir. Cook using the white rice setting.
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When the cycle finishes, let the rice rest for 5 minutes, then fluff with a fork.
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