Make a one pan dinner with this Sheet Pan Harissa Salmon recipe. Bake salmon fillets and zucchini in a simple harissa marinade.
Sheet-pan
Easy cleanup
You’ll Learn: How to adjust the heat level so everyone at the table loves it
Worth It: It’s a satisfying, protein-forward option that actually keeps you full
Bonus: Marinade works for all kinds of proteins
Why You’ll Love this recipe
- Sheet pan meal – Throw everything on a baking sheet or baking dish and bake! This meal is so easy to make and keeps clean up really easy.
- Weeknight dinner – With such minimal prep time and a total time under 30 minutes, this dinner is perfect for any weeknight meal, even when you don’t feel like cooking.
- Simple and delicious – Harissa paste is the perfect addition to a simple marinade. I like to mix it with a little vinegar and honey to make the perfect combination of flavors.
What is harissa?
Harissa is a hot chili pepper paste that originated in Tunisia. Peppers are blended with oil and other seasonings to create a paste.
Serving Suggestions
I love serving this harissa salmon over some rice. It keeps it easy and pairs great with the salmon and zucchini.
Potatoes are also an amazing addition to this meal. You could make easy creamy mashed potatoes, air fryer sweet potato wedges, or hasselback sweet potatoes.
I love adding leftover salmon to a salad, like a simple lemon kale caesar salad or kale cranberry quinoa salad.
Ingredients
- Fillets of salmon – if you buy your salmon frozen, be sure to leave time for it to defrost fully before cooking
- Zucchini – I love zucchini for the roasted vegetable, but you can change it up depending on what you have on hand
- Harissa – the harissa adds a really unique and delicious flavor to the marinade. I like to double the marinade using a couple tablespoons harissa paste to marinate extra salmon or chicken.
- Honey – I like just a bit of honey to add some sweetness, but you can adjust the amount if you like your marinade sweeter
- Neutral oil – I use extra virgin olive oil, but any neutral oil will work
- Soy sauce – the soy sauce adds so much flavor and salt so that you do not need to use any kosher salt in the marinade
- Rice vinegar – if you do not have rice vinegar, you can also use regular white vinegar here. Lemon juice and zest also works, but changes the flavors a bit, and you might want to add a bit more honey.
Ingredient Substitutions
If you don’t have harissa, you can substitute it with a few things. Use the same amount of each of these as you would the harissa. A thicker hot sauce like sriracha works well. A store-bought or homemade chili oil is also a great substitute. If you’d like to cut the spice, you can substitute the harissa with a pureed roasted red peppers.
You can substitute the fish for your favorite protein, but be aware of cooking times. Chicken tenders or thin chicken breasts will take approximately the same amount of time, but check the internal temperature to make sure it reaches 165F before serving.
You can use your favorite roasted vegetable in place of the zucchini. I like to rotate in broccoli or asparagus to mix it up! You could also add onions to the sheet pan.
I love making 1/4 cup of extra marinade and heating it on the stove to create a harissa glaze to drizzle on top.
How to make sheet pan harissa salmon
Step 1: Prep sheet pan and ingredients
To begin, line a baking sheet with parchment paper and preheat oven to 375F. Rinse zucchini and cut into cubes.
Then, place filets of salmon on the baking sheet in the center. Arrange the zucchini cubes on the sheet pan surrounding the salmon.
Step 2: Prepare harissa marinade
Next, whisk together the harissa, honey, oil, soy sauce, and rice vinegar in a bowl. You could also add a grated garlic clove here. Using a food brush, brush the harissa sauce over the flesh to season salmon on all sides.
Then, spoon the marinade over the cubed zucchini and toss the zucchini in the marinade.
Step 3: Bake harissa salmon
Place in the oven to bake at 375F for 15 minutes. After 15 minutes, turn on the broiler or turn the heat to 500F and broil for another 3 minutes. Cooking time might vary depending on your oven, so watch closely!
Finally, remove from the oven, allow to cool slightly and enjoy! I love serving with a little fresh dill or parsley on top.
storage and reheating
Store harissa salmon leftovers in an airtight container or tightly wrapped foil in the fridge for up to 3 days. Reheat in the microwave or on the stovetop. If using the stove top, add some water to a skillet to reheat the salmon in steam.
Check out these other simple salmon recipes
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
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Recipe
Sheet Pan Harissa Salmon
Ingredients
- 3 fillets of salmon
- 2 medium zucchini or 3 small
- 2 tsp harissa if you want it spicier, use 1 tbsp harissa
- 2 tsp honey
- 2 tbsp neutral oil I used avocado oil
- 2 tsp soy sauce
- 1 tsp rice vinegar
Instructions
- Line a baking sheet with parchment paper and preheat oven to 375F. Rinse zucchini and cut into cubes.
- Place filets of salmon on the baking sheet in the center. Arrange the zucchini cubes on the sheet pan surrounding the salmon.
- Whisk together the harissa, honey, oil, soy sauce, and rice vinegar. Using a food brush, brush the marinade over the salmon.
- Pour marinade over the cubed zucchini and toss the zucchini in the marinade.
- Place in the oven to bake at 375F for 15 minutes. Increase the heat to 500F and leave the sheet pan in for another 3 minutes.
- Remove from the oven, allow to cool slightly and enjoy!
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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