Yogurt and Spice Roasted Salmon

Doing it in the air fryer was brilliant, except mine stuck to the basket. Nevertheless it was yummy.

• Cook

• Rye, NY

• 4/18/2022

我的天啊保存这个食谱前一段时间,但同时tonight. Could not find harissa paste so used harissa powder. Cooked in airfyer on 400 for 20 minutes and served with lemon garlic aioli. So very delish. My new favorite salmon recipe! Thankyou

• Cheryl Bowie

• Sacramento,CA

• 3/10/2022

So very good. The folks that give this a negative review are just not good in the kitchen. Delicious. Would 100% make this again and again.

• Omar K

• NYC

• 2/24/2022

Great and nice to have a bit of a unique salmon preparation. Far better slightly undercooked than over and easy to overcook given the cook times in recipe

• Anonymous

• Lyme, NH

• 1/13/2022

Sadly underwhelming and dry. I followed the recipe exactly, and even though I expected the salmon to be flavourful with the recipe's seasonings, it was dull and diluted once mixed with the yogurt. The broiler charring method resulted in over cooked and dried out salmon by the time any charring spots appeared. I found the final dish disappointing. Next.

• Cook in Victoria

• BC Canada

• 11/18/2021

Loved this recipe, great over rice or in a wrap. I also finished with the broiler for about 2 minutes at the end, came out perfect.

• Leslie

• 11/18/2021

This is our family's all time favorite salmon recipe. It is so easy to make and yet the salmon really packs a flavorful punch. I sometime use Barbere to replace the harissa and it tastes great!

• Anonymous

• Austin, TX

• 10/24/2021

This was a delicious recipe. I’ve used Tunisian harissa not rose. I left out the paprika because I think paprika is in harissa and I’m not a very big fan of paprika. I put a piece of parchment on a baking sheet and cooked the fish in a 550 Degree oven for nine minutes on the second level down from the broiler. Then I broiled it on low for two minutes. He got a great char.

• Anonymous

• Kansas City

• 10/1/2021

Thought this was very tasty but modified the recipe. Reduced the garlic and harissa to 1.5 teaspoons each so it wouldn't overpower the salmon. Broiled for 5 mins on high (convection) to make sure it would char instead of baking it. Added cucumbers as a topping per another reviewers suggestion. It was amazing. My whole family liked it -- even the oldest child who often doesn't like salmon.

• cedarfever

• Austin TX

• 6/13/2021

I'd go with 3.5, but they don't give you half fork options. Very quick and quite flavorful, given it comes together in just minutes. Had to use regular harissa and 4 cloves of grated garlic instead, but I still think it came out okay. Switched to the broiler for the last 2 mins of cooking to create that char they show in the picture, so you have to watch it closely to avoid overcooking.

• Anonymous

• VA

• 5/19/2021

I used regular harissa from Trader Joe's and garlic powder. The amount of harissa made it too spicy for me BUT that's just a personal preference. I'd make the marinade again with less harissa or substitute zaatar or something. I'm sure the amount of harissa wouldn't bother most people. The charring/crisping works if your salmon chunks are small and/or pieces not sliced too thick. It was good with flatbread, tomato and Greek yogurt, I'd have added cucumber if I had it. Good and easy recipe.

• Anonymous

• California

• 4/14/2021

Excellent recipe, we served with naan. Sabrina is a British chef, so Maldon sea salt is everyday, not a "finishing salt" as some readers have commented. You can just use kosher if in the USA or coarse grained if elsewhere. Every oven is different, we went with convection plus top grill at around 220C for 9 minutes and it worked very well.

• kschnepp

• St Antonin Noble Val, France

• 4/13/2021

After reading comments about the lack of char, I preheated the sheet pan to 550, placed the parchment on it, then the salmon, and roasted it on the second shelf from the top. Perfect char and a huge hit.

• Chef Geo

• Fort Lauderdale

• 3/15/2021

I didn't have harissa, so I substituted a fried chili paste (which isn't apples to apples, I know, but I used what I had). The marinade was delicious, but the fish wasn't crispy at all after roasting it in the convection oven at 500 degrees for 10 minutes. I broiled it for a few minutes after that to achieve some semblance of a char. The salmon was tender, flavorful and not dry, so I think it was a winner despite not being crispy. Next time, it'd be interesting to try this in the air fryer to achieve more of a crisp.

• CleverGrrl

• Los Angeles

• 1/16/2021

This was amazing! Whole family said it's their new favorite salmon recipe if you can't grill. I don't have a convection oven but used a pizza stone that I heated in the oven 1st.

• jaltho

• Boston, MA

• 1/10/2021