Parchment Baked Harissa Salmon with Cucumber Relish is an easy recipe guaranteed to wow your family and guests! ! It’s the perfect combination of flavors and textures prepped and ready in 20 minutes!
Parchment Baked Harissa Salmon with Cucumber Relish is one of our family’s favorite new recipes this summer. If you’ve never tried harissa paste, I beg you to try it here first! The combination of harissa and lemon with buttery salmon is melt-in-your mouth good.
Harissa paste is a spicy chile paste commonly used in North African and Middle Eastern cuisines. If you’re intimidated by the words spicy or chile, I encourage you to stay with me.
This recipe calls for such a small amount of harissa paste that you get the bold flavor with just a hint of spice. Of course, if you like spice feel free to add more!
Please don’t skip the cucumber relish! The fresh herbs and vegetables, salty feta and bright lemon really take the salmon to the next level. You’re really going to wow your family and guests with this dish; trust me!
Parchment Baked Harissa Salmon Preparation
Preheat the oven and line your rimmed baking sheet with parchment paper.
Place salmon fillets (approximately 6 oz. per serving) on the pan and baste with lemon juice mixture. Next, baste with harissa paste.
Tasty Tip: Use the best quality salmon you can afford. Whole Foods is my go-to for well-priced and quality salmon. Costo often has wild salmon for a similar price.
Bake salmon for approximately 12 minutes.
Cooking Tip: When baking salmon, the general rule is to bake for 4-6 minutes per half-inch thickness of salmon. If you prefer a rarer salmon, stick with 4 minutes or 6 minutes to thoroughly cook the salmon.
Salmon is done when it flakes easily with a fork. If you’re looking for a more precise method, you can measure the internal temperature using digital thermometer. The USDA recommends a minimum internal temperature of 145°F, which should be measured at the thickest part of the fillet.
These fillets are around 1-inch thick and are perfectly cooked through at exactly 12 minutes.
Cucumber Relish Preparation
While the salmon is cooking, finely chop your cucumber, onion and parsley. Combine with feta cheese, lemon juice and salt. Stir to combine.
Make-Ahead Tip: If you would prefer to make the relish a bit ahead of time, chop the cucumber, onion, and parsley. Add to a small bowl with the feta cheese and place in refrigerator. Stir in lemon juice and salt just prior to serving.
Serving Suggestions and Adaptations for Parchment Baked Harissa Salmon with Cucumber Relish
Transfer salmon to a platter to serve immediately. Spoon cucumber relish over top of each fillet. Serve with additional lemon slices and relish if desired. Leftovers can be kept in the refrigerator for 1-2 days to either gently reheat or serve cold.
Dairy-Free Adaptation: Omit feta from relish.
Low FODMAP Adaptation: Omit harissa paste from salmon preparation. While this will alter the overall flavor of this recipe, you’ll still get a tasty lemon baked salmon. Omit red onion from relish.
What to Serve with Parchment Baked Salmon?
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- rimmed baking sheet
- 12 oz. salmon
- 1 tbsp lemon juice
- 1/4 tsp lemon zest
- 1 tsp harissa paste
- kosher salt
- 1/2 cup English cucumber finely chopped
- 1/8 cup red onion finely chopped
- 3/4 tsp parsley minced
- 1 tbsp lemon juice
- 2 tsp feta cheese crumbled
- kosher salt
- Preheat oven to 425° F. Line a rimmed baking sheet with parchment paper and place salmon on top of paper.
- In a small bowl, stir together lemon juice, lemon zest and two pinches of salt.
- Baste salmon with lemon juice mixture. Next, baste salmon with harissa paste.
- Transfer salmon to oven to bake for approximately 12 minutes or until internal temperature reaches 145° F.
- To make the relish, combine cucumber, onion, parsley, lemon juice, feta, and salt and set aside.
- To serve plate each piece of salmon and spoon relish on top of salmon.