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Parchment Baked Harissa Salmon with Cucumber Relish

Parchment Baked Harissa Salmon with Cucumber Relish is an easy recipe guaranteed to wow your family and guests! Prepped and ready in 20 minutes!
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Main Course
Cuisine: Mediterranean
Keyword: parchment baked salmon
Servings: 2
Calories: 266kcal
Author: Marisa
Cost: $15


  • rimmed baking sheet


Harissa Salmon

  • 12 oz. salmon
  • 1 tbsp lemon juice
  • 1/4 tsp lemon zest
  • 1 tsp harissa paste
  • kosher salt

Cucumber Relish

  • 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.


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. 


Calories: 266kcal | Carbohydrates: 3g | Protein: 35g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 98mg | Sodium: 131mg | Potassium: 872mg | Fiber: 1g | Sugar: 1g | Vitamin A: 95IU | Vitamin C: 7mg | Calcium: 45mg | Iron: 1mg