Middle Eastern · main

Harissa Honey Glazed Salmon

Harissa Honey Glazed Salmon reads umami 6.4, sweetness 5.8 and richness 5.6 on Palate's 0–10 flavor X-ray — a Middle Eastern main, about 12 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 7.2 / 10
• Sweet & Fruity — 6.2 / 10
• Sour & Bright — 6.2 / 10
• Bitter & Earthy — 3.7 / 10
• Rich & Fat — 5.9 / 10
• Aromatic & Spice — 5.0 / 10

The measured notes (of 18)

Umami 6.4 · Sweetness 5.8 · Richness 5.6 · Citrus 4.8 · Salinity 4.5 · Sourness 4.4 · Floral 4.1 · Allium 3.5 · Marine & Briny 3.4 · Smoke 3.2 · Heat 3.0 · Warm Spice 2.4 · Herbaceous 2.4 · Earthy 2.2 · Fruity 1.5 · Bitterness 1.2 · Nutty 1.1

What's in it (12)

• salmon fillets — 680 g
• olive oil — 27 g
• salt — 5 g
• black pepper — 3 g
• tomato paste — 44 g
• garlic — 9 g
• smoked paprika — 15 g
• cumin — 7 g
• cayenne pepper — 3 g
• honey — 59 g
• lemon juice — 15 g
• parsley — 7 g

Time & effort: about 12 min (9 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 123.8 kcal, 14.8 g protein, 3.7 g fat, 7.8 g carbs

Dietary: Contains meat · Contains seafood — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

1. Position an oven rack 6 inches from the broiler element and preheat the broiler to high. Pat the salmon fillets dry, set them skin-side down on a foil-lined rimmed baking sheet, and brush with 1 tablespoon of the olive oil.
2. Season the salmon all over with 3/4 teaspoon of the salt and the pepper.
3. In a small saucepan, warm the remaining 1 tablespoon olive oil over medium heat. Add the garlic and cook, stirring, until fragrant but not browned, about 30 seconds.
4. Stir in the tomato paste, smoked paprika, cumin, and cayenne; cook, stirring constantly, until the paste darkens slightly and smells toasted, about 1 minute — this blooms the spices into a fast harissa.
5. Off heat, whisk in the honey, lemon juice, and the remaining 1/4 teaspoon salt until smooth and glossy; this is your harissa honey glaze.
6. Brush half the glaze evenly over the tops of the salmon fillets. Broil until the glaze just starts to bubble and the edges of the salmon turn opaque, 4 to 5 minutes.
7. Brush the remaining glaze over the fillets and continue broiling until the glaze is deeply caramelized in spots and the salmon flakes easily at the thickest part (125 to 130°F for medium), 3 to 4 minutes more — watch closely, honey glazes can go from caramelized to burnt fast.
8. Let the salmon rest 2 minutes, then transfer to plates, scatter with the parsley, and serve with lemon wedges for squeezing.

Dishes with a similar flavor shape

• Cajun Honey Butter Salmon — Cajun/Creole · Cajun
• Cajun Blackened Salmon with Remoulade — Cajun/Creole · Cajun
• Maple Dijon Salmon Sheet Pan — American
• Sheet-Pan Tandoori Salmon and Vegetables — Indian
• Sheet Pan Shrimp Boil — Southern

Keep reading: what umami, sweetness, richness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.