What I really like about this recipe for two is how nicely the different elements play off each other. The salmon feels rich and tender, and the harissa brings that bold, smoky warmth that turns it into something more memorable than a simple grilled fillet. Then the squash and quinoa step in with a softer, calmer texture that balances the spice beautifully. Together, they make a dinner that feels layered and interesting.
There are many ways to elevate a plain salmon fillet into a quick and flavorful dinner. Use a sweet or spicy glaze (like this Harissa version), cook the salmon directly on a grill, on a cedar plank, under the broiler, baked in a skillet. Salmon is perfect in pasta or wrapped in foil and so many more ways to serve salmon.
Harissa may be the most popular condiment in the North African (Maghreb) cuisine. The most common form is a sauce or paste, but there are also Harissa spice blends. It is made with chili peppers, roasted peppers, preserved lemons, cumin, caraway, coriander and more, varying in spiciness.
Key Ingredients in This Recipe
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)
- Spices
- 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 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, shrimps. 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, Moroccan couscous, farro, or rice. There is not much that would not fit here.
Harissa Grilled Salmon with Squash Quinoa
Pin Recipe FacebookIngredients
- 12 ounces salmon, skin on
- salt
For the Harissa Glaze
- 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
For the Squash Quinoa
- 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
Instructions
- Make the Harissa glaze by mixing harissa, honey, garlic paste, coriander, cumin, ginger powder, chili powder, salt, lemon juice, lemon zest, parsley.
- Season the salmon with salt and spread the harissa glaze on the top of the salmon. Allow the glaze to penetrate the salmon for a minimum of 30 minutes.
- Grill the salmon on the grill for about 15-20 minutes. All depending on the thickness of the fish fillets. (NOTE 1)
- 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. (NOTE 2)
- 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.
- Transfer the squash quinoa on 2 plates and place the salmon fillets on top.
Notes
- The USDA-recommended internal temperature for fully cooked and safe salmon is 145 degrees F.
- Check out my post on how to Cook the quinoa fluffy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.