Baked Salmon With Harissa and Cherry Tomatoes

By Noor Murad

Published July 8, 2025

  • Ryan Liebe for The New York Times. Food Stylist: Brett Regot.
Media 1 of 1
Total Time
About 1 hour
Prep Time
15 minutes
Cook Time
45 minutes
Rating
5(1,729)
Comments
Read comments

This easy salmon tray bake packs a real punch thanks to the flavorful marinade it cooks in. The soy sauce is a bit of a non-Middle Eastern wild card, but contributes a welcome umami flavor. Tunisian harissa adds a nice subtle spice to this dish, but you can also swap it out for biber salçasi, a Turkish red pepper paste that you can find in most Turkish or Middle Eastern grocery stores. Like harissa, biber salçasi comes in both mild and hot varieties, so pick whichever one suits you. Serve the salmon with some steamed rice and lightly dressed greens if you like.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 servings

FOR THE MARINADE

  • 1 tablespoon cumin seeds

  • 1 tablespoon coriander seeds

  • ⅓ cup finely chopped cilantro, plus more for serving

  • 3 tablespoons olive oil

  • 3 tablespoons lemon juice (from 1 large lemon)

  • 4 teaspoons soy sauce

  • 1 tablespoon tomato paste

  • 1 tablespoon maple syrup

  • 2 to 3 teaspoons harissa, preferably Tunisian (depending on heat preference)

  • 4 garlic cloves, finely chopped

  • ¾ teaspoon sweet paprika

  • Fine sea salt and black pepper

FOR THE SALMON

  • 4 (6-ounce) center-cut skinless salmon fillets (about 1 ½ pounds total)

  • 8 ounces ripe cherry tomatoes, at room temperature

  • 3 large shallots, thinly sliced

  • 1 teaspoon olive oil

  • Fine sea salt and black pepper

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

21 grams carbs; 94 milligrams cholesterol; 549 calories; 15 grams monosaturated fat; 8 grams polyunsaturated fat; 7 grams saturated fat; 35 grams fat; 4 grams fiber; 783 milligrams sodium; 38 grams protein; 10 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Make the marinade: Using a mortar and pestle or a spice grinder, lightly crush the cumin and coriander seeds, then transfer to a wide shallow bowl or baking dish. Stir in the remaining marinade ingredients, along with ¾ teaspoon salt and a good grind of pepper.

  2. Step 2

    Add the salmon fillets to the marinade, spooning it over to coat. Set aside to marinate at room temperature for 20 minutes, or refrigerated for up to 4 hours if getting ahead.

  3. Step 3

    Heat the oven to 400 degrees. In a shallow 9-by-13-inch baking dish, toss the tomatoes and shallots with the olive oil and a small pinch of salt and a good grind of pepper. Arrange the salmon fillets evenly on top and pour the marinade directly over the fillets.

  4. Step 4

    Bake until the salmon flakes easily when pressed gently with a fork and the tomatoes have softened, about 22 minutes. Sprinkle the extra cilantro on top and serve directly from the baking dish.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
1,729 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Ellen W

Let the salmon cook for 22 minutes at 400? I suggest letting the tomatoes cook first for a short while and then add everything else and cook for about 12 to 15 minutes.

Lyn

Just a quick note that while harissa used to be a little difficult to find without a middle Eastern market, Trader Joe's now has a good version that works well with this recipe. It's different profile from Mexican salsa for sure.

Shelley Fleet

@Squirrel Butler Anything over 12 minutes is well done to my taste buds nd few things are as bd as overcooked salmon! Pink is best!

Harriet

How much ground coriander would I need to use? I hate the texture of the crushed coriander

DAW

These flavors were delicious! Definitely a dinner party idea! Served with side salad.

Lou

2 teaspoons of harissa gave this the right amount of kick without overpowering the other flavours. This has been a big hit for whoever I've served it for.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.