Baked Salmon With Harissa and Cherry Tomatoes is a vibrant, flavor-packed dish that delivers on both simplicity and sophistication. This recipe combines succulent salmon fillets with a spicy harissa marinade, sweet cherry tomatoes, and fragrant shallots. Ready in just over 30 minutes (plus a short marinade), it’s a perfect weeknight dinner or weekend treat. The bold flavors of cumin, coriander, cilantro, and maple syrup in the marinade complement the natural richness of salmon, while the roasted tomatoes add a burst of freshness. Easy to make, visually stunning, and irresistibly delicious—this dish will quickly become a favorite in your repertoire.
Why You’ll Love This Recipe
- Flavor Explosion: Harissa adds just the right amount of heat, balanced by the sweetness of maple syrup and tomatoes.
- Effortless Elegance: Quick prep, one-dish simplicity, and results that rival your favorite bistro.
- Healthy and Wholesome: Packed with omega-3s, protein, and fresh produce.
- Customizable Heat: Adjust the harissa for mild to fiery, perfect for all spice levels.
- Feeds a Crowd: Four servings ideal for families or entertaining.
Ingredients
For the Marinade
- 1 Tbsp cumin seeds, lightly crushed
- 1 Tbsp coriander seeds, lightly crushed
- ⅓ cup finely chopped fresh cilantro (plus extra for serving)
- 3 Tbsp olive oil
- 3 Tbsp fresh lemon juice (1 large lemon)
- 4 tsp soy sauce
- 1 Tbsp tomato paste
- 1 Tbsp maple syrup
- 2–3 tsp harissa (Tunisian style), adjust to taste
- 4 garlic cloves, minced
- ¾ tsp sweet paprika
- Sea salt and black pepper, to taste
For the Salmon and Veggies
- 4 × 6 oz center‑cut, skinless salmon fillets (~1½ lb total)
- 8 oz cherry tomatoes, at room temperature
- 3 large shallots, thinly sliced
- 1 tsp olive oil
- Sea salt and black pepper, to taste
Step‑by‑Step: How to Make Baked Salmon With Harissa and Cherry Tomatoes
- Crush the spices: Using a mortar and pestle or spice grinder, lightly crush cumin and coriander seeds. Transfer to a wide, shallow bowl or 9×13 baking dish.
- Mix the marinade: Add cilantro, olive oil, lemon juice, soy sauce, tomato paste, maple syrup, harissa, garlic, and paprika to the crushed seeds. Add ¾ teaspoon of salt and a hearty grind of black pepper, then mix thoroughly until everything is evenly blended.
- Marinate the salmon: Make sure each salmon fillet is thoroughly coated with the marinade mixture. Let sit at room temperature for 20 minutes or refrigerate for up to 4 hours for deeper flavor.
- Preheat oven: Heat to 400°F (200°C).
- Prepare the veggies: In your baking dish, toss cherry tomatoes and shallot slices with 1 tsp olive oil, a pinch of salt, and a grind of pepper.
- Assemble the dish: Nestle the salmon fillets on top of the tomatoes and shallots. Pour any remaining marinade over everything.
- Bake: Bake for around 22 minutes, until the salmon is tender and flakes with a fork, and the tomatoes are soft and juicy.
- Garnish and serve: Sprinkle extra cilantro over the top and serve straight from the dish.
Helpful Tips
- Marinating time: Even a short 20-minute marinade enhances the flavor, but refrigerating for longer (up to 4 hours) deepens the taste.
- Room temperature tomatoes: Using room-temp cherry tomatoes helps them roast evenly in the oven.
- Drain excess liquid: If the dish produces too much juice, carefully spoon some off while serving to prevent soggy texture.
- Watch your oven: All ovens vary—check the salmon at 20 minutes to avoid overcooking.
- Make it ahead: Prepare the marinade and marinate salmon in the morning, then bake later in the day or evening.
Substitutions And Variations
- Alternate fish: Try sea bass, cod, or trout—adjust cooking time for thickness.
- Spice swap: Swap harissa for red curry paste or gochujang for different flavor profiles.
- Herb twists: Replace cilantro with parsley or mint for a fresher finish.
- Vegan option: Use firm tofu or cauliflower steaks marinated the same way and roast until golden.
- Add veggies: Toss in sliced zucchini, bell peppers, or red onions with tomatoes for added color and nutrition.
Storage Instructions
- Refrigerator: Keep any leftovers in a sealed container in the fridge for up to two days.
- Reheating: Gently warm salmon and veggies in a 300°F oven for 8–10 minutes or until just heated through.
- Freezing: Not recommended due to texture changes in both salmon and tomatoes. Best enjoyed fresh or refrigerated short-term.
Nutritional Information
(Approximate per 6‑oz salmon serving with tomatoes & shallots)
- Calories: ~450 kcal
- Protein: 34 g
- Total Fat: 30 g (with healthy monounsaturated fats from olive oil)
- Carbohydrates: 14 g
- Fiber: 2 g
- Sugars: 9 g (from tomatoes and maple syrup)
- Micronutrients:
- Omega‑3 fatty acids (EPA/DHA)
- Vitamin C (tomatoes, lemon juice)
- Vitamin A (paprika, tomatoes)
- Iron & magnesium (from seeds & herbs)
Serving Suggestions
- With sides: Fluffy couscous, lemon‑garlic quinoa, or a batch of roasted potatoes.
- Salad pairing: Crisp Mediterranean salad with cucumber, olives, feta, and red onion.
- Sauce drizzle: A squeeze of fresh lemon or a dollop of tzatziki adds brightness.
- Bread option: Serve with warm pita or crusty bread to soak up all the juices.
- Wine pairing: A zesty Sauvignon Blanc, dry rosé, or light Pinot Noir works beautifully.
Frequently Asked Questions About Baked Salmon With Harissa and Cherry Tomatoes
Q1: Can I use skin-on salmon fillets?
Yes! Simply place skin-side down in the baking dish; the skin helps protect the salmon from overcooking and lifts easily off the tooth once baked. No need to remove it in advance.
Q2: How spicy is this dish, and can I make it milder?
The heat depends on the harissa. Start with 2 tsp for mild warmth; add up to 3 tsp for more oomph. You can also choose mild harissa or reduce it further. The marinade balances spice with sweetness, so you’ll get depth without burning heat.
Q3: Can I prep this dish ahead of time?
Absolutely. Mix the marinade, coat the salmon, and refrigerate up to 4 hours before baking. Keep the tomatoes and shallots ready in the dish and pop everything into the oven when ready.
Q4: How do I know when the salmon is cooked?
You’ll know the salmon is fully cooked when it turns opaque and easily flakes apart with a fork.
Q5: Can I double or halve the recipe?
Yes! Just adjust marinade and roasting time slightly if using more or fewer fillets. A larger quantity may need an extra few minutes to cook through.
Baked Salmon With Harissa and Cherry Tomatoes
- Prep Time: 25 minutes
- Cook Time: 22 minutes
- Total Time: 47 minutes
- Yield: 4 servings 1x
Description
A one-pan wonder, this Baked Salmon With Harissa and Cherry Tomatoes is full of vibrant spices, roasted veggies, and zesty herbs. It’s a flavorful, healthy meal that’s quick to prepare and perfect for busy nights.
Ingredients
-
1 tbsp cumin seeds
-
1 tbsp coriander seeds
-
⅓ cup chopped fresh cilantro (plus extra for garnish)
-
3 tbsp olive oil
-
3 tbsp lemon juice
-
4 tsp soy sauce
-
1 tbsp tomato paste
-
1 tbsp maple syrup
-
2–3 tsp harissa paste
-
4 garlic cloves, minced
-
¾ tsp sweet paprika
-
Sea salt and black pepper
-
4 skinless salmon fillets (6 oz each)
-
8 oz cherry tomatoes
-
3 large shallots, thinly sliced
-
1 tsp olive oil
Instructions
-
Crush cumin and coriander seeds.
-
Mix with cilantro, olive oil, lemon juice, soy sauce, tomato paste, maple syrup, harissa, garlic, paprika, salt, and pepper.
-
Coat salmon fillets in marinade; let sit 20 minutes (or refrigerate up to 4 hours).
-
Preheat oven to 400°F.
-
Toss cherry tomatoes and shallots with oil, salt, and pepper in a baking dish.
-
Place salmon on top, pour marinade over.
-
Bake 22 minutes or until salmon flakes easily and tomatoes soften.
-
Garnish with fresh cilantro.
Notes
Use room-temp cherry tomatoes for even roasting. Marinate ahead for more flavor. Great with couscous, potatoes, or fresh greens.
Nutrition
- Serving Size: 1 salmon fillet with veggies
- Calories: 450 kcal
- Sugar: 9 g
- Carbohydrates: 14 g
- Protein: 34 g
Conclusion
Baked Salmon With Harissa and Cherry Tomatoes offers unbeatable flavor with minimal effort, marrying spicy harissa, zesty citrus, and sweet-roasted tomatoes into a stunning, healthy dinner. Thank you for trying this dish—cooking it always brings a smile to my face! I hope it becomes a cherished weeknight staple and a crowd-pleasing showstopper. Wishing you joyful cooking, flavorful meals, and warm memories made around the table. Thanks for being part of our food-loving community—happy baking!
