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Harissa Roasted Salmon with Yogurt Sauce

Harissa Roasted Salmon with Yogurt Sauce reads umami 6.3, richness 5.1 and citrus 4.9 on Palate's 0–10 flavor X-ray — a North African main, about 14 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 7.1 / 10
• Sweet & Fruity — 2.5 / 10
• Sour & Bright — 6.3 / 10
• Bitter & Earthy — 3.4 / 10
• Rich & Fat — 5.5 / 10
• Aromatic & Spice — 4.6 / 10

The measured notes (of 18)

Umami 6.3 · Richness 5.1 · Citrus 4.9 · Sourness 4.4 · Salinity 3.9 · Allium 3.8 · Herbaceous 3.7 · Marine & Briny 3.3 · Heat 3.2 · Smoke 2.8 · Warm Spice 2.3 · Earthy 2.3 · Fruity 1.9 · Sweetness 1.8 · Bitterness 1.6 · Funk & Ferment 1.5 · Floral 1.3 · Nutty 1.1

What's in it (14)

• extra-virgin olive oil — 41 g
• tomato paste — 44 g
• garlic — 15 g
• smoked paprika — 10 g
• cumin — 5 g
• coriander — 1 g
• cayenne pepper — 3 g
• red chili flakes — 1 g
• salmon fillets — 680 g
• salt — 5 g
• nonfat plain yogurt — 118 g
• lemon juice — 15 g
• mint — 7 g
• freshly ground black pepper — 1 g

Time & effort: about 14 min (11 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 102.2 kcal, 14.2 g protein, 3.4 g fat, 3.2 g carbs

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

How it's cooked (9 steps)

1. Preheat the oven to 425 F and line a rimmed baking sheet with foil.
2. In a small bowl, whisk 2 tablespoons of the olive oil with the tomato paste, 3 cloves of the minced garlic, smoked paprika, cumin, coriander, cayenne, and red pepper flakes until you have a smooth, deep red harissa paste.
3. Pat the salmon fillets dry and set them skin-side down on the baking sheet, spaced apart. Sprinkle the tops with 1/2 teaspoon of the salt.
4. Spread the harissa paste evenly over the top and sides of each fillet.
5. Roast the salmon until it flakes easily with a fork and the center reaches 130 F on an instant-read thermometer for a moist, medium finish (roast to 145 F if you prefer it fully opaque throughout), 10-12 minutes depending on thickness.
6. While the salmon roasts, whisk the yogurt, the remaining 2 cloves garlic, the lemon juice, 1 tablespoon of the mint, the remaining 1 tablespoon olive oil, the remaining 1/2 teaspoon salt, and the black pepper together in a small bowl until smooth; taste and add more salt if needed.
7. Pull the salmon from the oven and let it rest on the sheet for 2-3 minutes so the juices settle.
8. Spread a spoonful of yogurt sauce across each plate, set a salmon fillet on top, and spoon a little more sauce over the fish.
9. Scatter the remaining 1 tablespoon mint over the top and serve with lemon wedges alongside.

Dishes with a similar flavor shape

• Spicy Shrimp and Chorizo Tacos — Mexican
• Tandoori Salmon — Indian
• Blackened Shrimp Tacos with Cajun Slaw — Cajun/Creole · Cajun
• Sheet-Pan Tandoori Salmon and Vegetables — Indian
• Blackened Tuna Steaks with Avocado Salsa — American

Keep reading: what umami, richness, citrus 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.