Baked Moroccan Salmon Recipe with Harissa Chickpeas

Indulge in the exquisite flavors of Moroccan cuisine with this delectable Baked Moroccan Salmon Recipe featuring zesty harissa chickpeas. Learn the art of 'en papillote' cooking and discover tips for perfecting your salmon every time. This dish is perfect for entertaining or healthy weeknight dinners.

Today, we're diving into the vibrant world of Moroccan cuisine with a dish that'll have your taste buds doing a happy dance. Our Baked Moroccan Salmon Recipe with Harissa Chickpeas is a symphony of flavors that's as healthy as it is indulgent. Whether you're a seasoned home cook or taking your first steps in the kitchen, this recipe is designed to impress.

Jump to:

• Why You'll Love This Recipe:
• What is Harissa?
• Ingredients:
• How to make this Moroccan-Style Salmon:
• How do I know my Salmon is done?
• Salmon Internal Temperatures:
• Variations and Substitutes:
• Storage Instructions:
• What to Serve With this Easy Baked Salmon:
• Harissa Salmon Wine Pairing:
• FAQ:
• Baked Moroccan Salmon Recipe with Harissa Chickpeas

Why You'll Love This Recipe:

• Healthy: Packed with Omega-3s and a powerhouse of nutrients, this dish is a treat for your body.
• Quick and Easy: From prep to plate, you're looking at just over half an hour for a restaurant-worthy salmon dish.
• Customizable: Swap in your favorite seasonal ingredients for a dish that's uniquely yours.
• Prep Ahead for Any Occasion: Whether it's a busy weeknight or a special dinner party, this recipe has you covered.
• Easy Clean-up: Minimal dishes mean more time to savor your culinary masterpiece.

What is Harissa?

Harissa is a fiery North African chili paste that's the secret behind many Moroccan dishes. It's made from roasted red peppers, chili peppers, garlic, and an array of aromatic spices. It adds a punch of flavor that elevates any dish it touches.

Ingredients:

• Lemons
• Canned Chickpeas (also known as Garbanzo Beans)
• Smoked Paprika
• Honey
• Harissa Paste
• Roasted Red Peppers from a jar
• Cherry Tomatoes
• Fresh Italian Parsley
• Skinless Salmon Fillets
• Olive Oil
• Sea Salt and Freshly Ground Black Pepper

See the recipe card below for quantities.

How to make this Moroccan-Style Salmon:

1. Prep salmon:

- Remove salmon from the fridge and allow it to come to room temperature, about 10 - 15 minutes.

- Pat salmon fillets dry with a paper towel.

2. Preheat oven:

- Preheat the oven to 180°C (350°F).

3. Prep Chickpeas:

- Slice one of the lemons into thin slices and juice the other lemon.

- Drain and slice roasted peppers.

- Wash and cut tomatoes in half.

- Combine the chickpeas with lemon juice, smoked paprika, honey, 2 teaspoons of harissa, roasted peppers, tomatoes, and half of the chopped parsley in a large bowl.

- Season with salt and pepper and set aside.

4. Assemble Moroccan Salmon Parcels:

- Cut 8 large squares of parchment paper (or baking paper).

- Place two sheets of parchment paper on top of each other for each parcel.

- Divide the chickpea mixture between the four parcels.

- Season the salmon filets and spread each fillet with 1 teaspoon of harissa paste then place on top of the chickpea mixture.

- Drizzle with olive oil and top with the lemon slices

- Bring the sides of the paper together, folding and crimping the edges to seal. (Make sure that there's still room for air to circulate during cooking.) 

Did You Know: This culinary technique is known as 'en papillote'. Originating from French cuisine, it involves gently steaming fish, vegetables, or chicken within a sealed parchment packet. Cooking en papillote not only imparts a subtle elegance to your dish but also allows for a tender and flavorful outcome. It's a wonderful method for showcasing the delicate nature of certain ingredients.

5. Bake Harissa Salmon Parcels:

- Place the parcels on a baking sheet.

- Bake the parcels for 12 - 15 minutes or until done to your liking. Remember cooking time can be a few minutes shorter or longer depending on your oven and the thickness of your salmon fillet.

Chef's Tip: You are aiming for an internal temperature of 52 - 55°C (125 -130°F) but your salmon will carry on cooking after you take it out of the oven and the temperature will rise a couple of degrees. So remove your salmon from the oven at more or less 50°C (120°F) and rest the salmon for 5 minutes.

6. Serve:

- Open the parcels carefully, as steam will be released. 

- Scatter with the rest of the chopped parsley.

- Serve with couscous and your favorite Moroccan-inspired side dishes.

How do I know my Salmon is done?

Ensuring your salmon is cooked to perfection is key. Since different types of salmon vary in thickness, precise timing can be a bit elusive. 

Here are two reliable methods to gauge if your salmon is just right:

Using a Meat Thermometer: Aim for an internal temperature of 52 - 55°C (125 to 130 degrees Fahrenheit) in the thickest part of the salmon. While the FDA suggests a temperature of 145 degrees Fahrenheit (63°C) for well-done seafood, we find this may lead to overcooked fish.

Flaking with a Fork: If the fish easily separates into flakes, it's a clear sign it's cooked to perfection.

Remember, it's crucial not to overcook your salmon, as dry salmon is always a disappointment.

Salmon Internal Temperatures:

When it comes to cooking salmon, hitting the right internal temperature is the key to a mouthwatering dish. Since salmon fillets vary in thickness, achieving that perfect cook can be a bit of an art.

Here are the temperature ranges to keep in mind:

Medium Rare: 110 - 125°F (43 - 52°C)

Medium: 125 - 135°F (52 - 57°C)

Well Done: 135 - 145°F (57 - 63°C)

Remember, even after removing it from heat, your salmon will experience a bit of 'carry-on cooking'. So, factor this in when gauging doneness. The FDA recommends a temperature of 145 degrees Fahrenheit (63°C) for well-done seafood for safety reasons, although this may lead to a slightly drier texture.

Variations and Substitutes:

• Use a different Fish: Feel free to switch out salmon for other firm white fish like cod fillet.
• Alternative Spice Mixtures: While our recipe features the bold flavors of harissa, you can experiment with other spice blends like ras el hanout for a different aromatic profile.
• Incorporate More Vegetables: Elevate the nutritional profile of this dish by adding your favorite vegetables to the chickpea mixture. Zucchini, cauliflower, or eggplant can bring an extra layer of color and flavor, turning this into a complete, hearty meal.
• Play with Herbs: Don't be afraid to experiment with different herbs. Fresh coriander adds a vibrant, citrusy note, while mint can introduce a cool, refreshing element.
• Creative Add-Ins: Elevate your culinary creativity by tossing in ingredients like preserved lemons, or even a handful of pitted black olives. These additions infuse the dish with layers of unique, briny flavors, making each bite a delightful surprise.

Storage Instructions:

Fridge: Store any leftover salmon in an airtight container in the refrigerator for 1-2 days. (Remove from baking paper.)

Leftovers: 

Although with a dish this delectable, leftovers might be a rare sight, here are a few delightful ways to repurpose them:

• Fold them into fluffy scrambled eggs or a hearty frittata.
• Toss them into pasta or a crisp, vibrant salad.
• Transform them into succulent salmon patties, perfect for a quick, flavorful meal.

Make-Ahead Instructions for this Moroccan Fish Recipe:

Planning a dinner party or simply looking to streamline your weeknight meals? 

Here's how you can get a head start on this delectable dish:

1. Prepare the chickpea mixture.

2. Assemble the Moroccan salmon packets in advance - A few hours before you're ready to cook, layer the ingredients in the parchment packets and seal. This step can be completed up to 24 hours ahead of time to save you the rush later.

3. Refrigerate the assembled packets: Place them in the refrigerator until you're ready to cook. This not only saves time but also allows the flavors to meld together beautifully.

4. Bring to room temperature: When it's time to cook, take the packets out of the fridge while preheating the oven. This ensures even cooking.

5. Bake and enjoy: Follow the baking instructions, and savor the fruits of your organized prep work.

How to Reheat Salmon:

In the Oven: Place the leftover salmon in a baking dish, cover it with foil, and let it warm up in a preheated oven at 150°C (300 degrees Fahrenheit) for 15 to 20 minutes, or until it's perfectly heated through. Aim for an internal temperature of 52 - 55°C (125-130 degrees Fahrenheit) in the thickest part of the salmon. Timing may vary depending on the thickness of your salmon.

In the Microwave: In a rush? Reheat the leftover salmon at 50% power in 40-second intervals. Just keep an eye on it to avoid any unintended dryness.

What to Serve With this Easy Baked Salmon:

• Couscous with Lemon and Herbs: Fluffy couscous, infused with zesty lemon and fresh herbs, serves as the perfect canvas for your succulent Moroccan salmon. Its light, fluffy texture complements the rich flavors beautifully.
• Moroccan Citrus Salad: Embrace the vibrant flavors of Morocco with this delightful Moroccan-style orange Salad with Dates and Pomegranates.
• Mediterranean Quinoa Salad: A vibrant mix of quinoa, cherry tomatoes, cucumbers, olives, and feta, drizzled with a lemony vinaigrette. This salad brings a refreshing contrast to the warm, spiced salmon.
• Roasted Vegetable Medley: Colorful bell peppers, zucchini, and eggplant, roasted to perfection with a touch of olive oil and seasoning, make for a delightful side. The caramelized flavors harmonize wonderfully with the bold Moroccan spices.
• Lemon-Dressed Arugula Salad: A simple salad of peppery arugula leaves, lightly dressed with lemon vinaigrette, offers a vibrant, palate-cleansing contrast to the hearty salmon.
• Stovetop Basmati Rice: Fragrant and fluffy Basmati rice, cooked to perfection, provides a comforting base for your flavorful Moroccan salmon. Its subtle aroma and delicate texture make it an ideal companion to the dish.

Harissa Salmon Wine Pairing:

Selecting the right wine can enhance your Moroccan-style salmon experience. 

Here are some excellent suggestions:

- Gewürztraminer: Aromatic, slightly sweet white wine with fruity and exotic spice notes.

- Off-Dry or Dry Riesling: Balanced acidity and fruity flavors for a refreshing contrast.

- Grüner Veltliner: Austrian white wine with bright acidity and citrus, perfect with bold flavors.

- Chardonnay: Well-balanced, buttery texture, enhances the creamy elements of the dish.

- Argentinian Malbec: Medium to full-bodied red, complements salmon with rich dark fruit notes.

Choose based on your preference, and elevate your meal with the perfect wine pairing!

FAQ:

There you have it, a culinary journey to Morocco right in your own kitchen! This Baked Moroccan Salmon Recipe with Harissa Chickpeas is a testament to the magic that happens when simple quality ingredients come together. Give it a try, and let your taste buds revel in the symphony of flavors. 

Happy cooking!

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The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.