Name: Harissa Grilled Salmon with Squash Quinoa
Prep time: 5 min
Cook time: 20 min
Total time: 55 min
Ingredients: 12 ounces salmon (skin on); salt; 2 tablespoons harissa; 1 tablespoon honey; 1/2 teaspoon garlic paste (or 1/2 minced clove of garlic); 1 teaspoon coriander; 1/2 teaspoon cumin; 1/2 teaspoon ginger powder; 1 teaspoon chili powder; 2 tablespoons lemon juice; 1 teaspoon lemon zest; 1 tablespoon parsley (finely chopped); 1/2 cup quinoa; 1 tablespoon olive oil; 1 yellow summer squash (thinly slices); 1/2 teaspoon garlic paste (or 1/2 minced garlic clove); 1 scallion (sliced); 1 tablespoon mint (torn or chopped); 1/2 tablespoon lemon juice

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The salmon goes on the grill skin side down and stays there until the internal temperature reaches 145°F. The glaze sets slowly in the heat, becoming slightly caramelized at the edges while the flesh underneath stays moist. While the salmon grills, the squash quinoa comes together in a skillet: quinoa cooked until fluffy, yellow summer squash sautéed with garlic until tender, then combined with lemon zest and juice, torn fresh mint, and scallions. The squash quinoa is mild, herbal, and faintly sweet, everything the harissa is not, and exactly the right contrast on the plate.

The salmon goes on top of the quinoa at the table, not plated separately, so the harissa glaze can work its way into the grain beneath it. Two plates, one grill, thirty-five minutes including the resting time the glaze needs. A dinner for two that belongs on a weeknight as much as it does on a Date Night.

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Key Ingredients in This Recipe

Key ingredients to make harissa grilled salmon with squash quinoa

You’ll find the complete list of ingredients and exact quantities in the recipe below.

Salmon
Harissa
Honey
Garlic paste – or minced fresh garlic
Lemon (zest & juice)
Coriander
Cumin
Chili powder
Ginger powder
Parsley
Quinoa
Scallions
Fresh mint

Here is a short video showing you how to prepare the Harissa Salmon, followed by step-by-step instruction for the entire recipe.

How to Make Harissa Grilled Salmon with Squash Quinoa

Step 1 – Make the Harissa glaze by mixing harissa, honey, garlic paste, coriander, cumin, ginger powder, chili powder, salt, lemon juice, lemon zest, parsley.

Step 2 – Season the salmon with salt and spread the harissa glaze on the top of the salmon. Set aside for at least 30 minutes, so the glaze can penetrate the salmon.

Step 3 – Place the salmon on the grill for about 15-20 minutes. All depending on the thickness of the fish fillets (The USDA-recommended internal temperature for fully cooked and safe salmon is 145°F).

Step 3 - Grill the salmon on the grill for about 15-20 minutes. All depending on the thickness of the fish fillets (The USDA-recommended internal temperature for fully cooked and safe salmon is 145 degrees F).

Step 4 – While the salmon is cooking on the grill, make the squash quinoa. Cook the quinoa until all liquid is absorbed and the quinoa is fluffy. Heat oil in a skillet and add the thinly slices summer squash. Cook for about 5-7 minutes until tender. Add some garlic paste and cook until fragrant. Mix squash with quinoa, season with salt & pepper, lemon zest and juice and sprinkle with torn fresh mint and scallions.

Alternatives and Substitutes

The harissa glaze can be use on any type of fish, like cod, grouper, shrimp. Harissa is also great on chicken, lamb, beef and vegetarian dishes.
Depending on your tolerance, try a spicy version of harissa to crank up the heat.
Instead of the squash quinoa, make Moroccan couscous, farro, or rice. There is not much that would not fit here.

Other Salmon Recipes to Try

Harissa Grilled Salmon with Squash Quinoa

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