Baked Salmon With Harissa and Cherry Tomatoes

By Noor Murad

Published July 9, 2025

Baked Salmon With Harissa and Cherry Tomatoes
Ryan Liebe for The New York Times. Food Stylist: Brett Regot.
Total Time
About 1 hour
Prep Time
15 minutes
Cook Time
45 minutes
Rating
5(375)
Comments
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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.

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Ingredients

Yield:4 servings

    For the Marinade

    • 1tablespoon cumin seeds
    • 1tablespoon coriander seeds
    • ⅓cup finely chopped cilantro, plus more for serving
    • 3tablespoons olive oil
    • 3tablespoons lemon juice (from 1 large lemon)
    • 4teaspoons soy sauce
    • 1tablespoon tomato paste
    • 1tablespoon maple syrup
    • 2 to 3teaspoons harissa, preferably Tunisian (depending on heat preference)
    • 4garlic cloves, finely chopped
    • ¾teaspoon sweet paprika
    • Fine sea salt and black pepper

    For the Salmon

    • 4(6-ounce) center-cut skinless salmon fillets (about 1½ pounds total)
    • 8ounces ripe cherry tomatoes, at room temperature
    • 3large shallots, thinly sliced
    • 1teaspoon olive oil
    • Fine sea salt and black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

549 calories; 35 grams fat; 7 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 8 grams polyunsaturated fat; 21 grams carbohydrates; 4 grams dietary fiber; 10 grams sugars; 38 grams protein; 783 milligrams sodium

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.

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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.

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Ratings

5 out of 5
375 user ratings
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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.

Sunny

Noor is some kind of flavour wizard. This marinade is killer. The whole tray was mopped up by my family. Will definitely repeat!

Beth

Easy and delicious. Light, tastes and feels healthy.

Cait Whitson

Cooked this but didn’t have any fresh “cilantro” or coriander as we call it. It was great but I’d switch out a few things next time. Definitely needs less cumin seed, I’m thinking that we use high quality Indian seeds and wondering if in the USA they are less pungent, with so much Indian cooking in the UK and cumin being a staple. We used ground coriander because I dislike the toenail nature of coriander seeds ground, but I think I’d ditch the coriander in seed and ground form and just use the “cilantro” fresh coriander leaves and stems and that would definitely be better. Maybe a tiny bit in the marinade of ground and then a big bunch of fresh in the cooking but overall an excellent dish.

João

used a thinner wild alaska sockeye salmon so adjusted the oven time for it (kept everything else as written). delicious with some steamed broccoli and brown rice!

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