Harissa and brown sugar glazed salmon
This simple salmon recipe has only a few ingredients and still manages to over-deliver on both flavour and presentation. Serve with Colu Henry’s Little gems with avocado, pistachios, and miso-honey dressing.
This recipe is taken from Better at Home by Colu Henry (Abrams, £30). Photography by Azuree Holloway.
Colu says: ‘I first made this dish for a big lunch that I was hosting at home with my wildly creative friends Dan Pelosi, Nicolette Miller, Paula, Kari, and Helen among them. Paula said it was the best salmon she’s ever had! It is very good. I like serving this family-style at the table as it encourages conversation, especially if not everyone knows each other well. Think of it as a built-in ice breaker.’
Ingredients
Metric
Imperial
- 2 x 450g salmon fillets
- 90g of harissa paste
- 20g of light brown sugar
- 2 garlic cloves, finely grated
- 2 tbsp of white wine vinegar
- 2 tbsp of olive oil
- 12g of mixed herbs, such as, dill, parsley, or sage, roughly torn, for serving
Method
Preheat the oven to 200°C and line a baking sheet with baking paper. Place the salmon on the baking sheet and season well all over with salt
- 2 x 450g salmon fillets
In a medium bowl, stir together the harissa paste, brown sugar, garlic, vinegar and olive oil. Season with salt. Taste and adjust the seasoning with more salt and vinegar as needed
- 90g of harissa paste
- 20g of light brown sugar
- 2 garlic cloves, finely grated
- 2 tbsp of white wine vinegar
- 2 tbsp of olive oil
Pour over the salmon and with your hands or a small spatula coat the fish well with the marinade
Bake until the salmon is cooked through and reaches an internal temperature of 63°C – 15-20 minutes
Finish with a few pinches of flaky sea salt and the herbs and serve family-style at the table
- 12g of mixed herbs, such as, dill, parsley, or sage, roughly torn, for serving
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