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This Honey-Harissa Baked Salmon recipe with Dill Rice is a restaurant-quality meal ready in just over 30 minutes. Serve with sautéed veggies or a side salad for a healthy, flavorful dinner.
Flaky and succulent, and bathed in a smoky-sweet honey-harissa sauce, this baked salmon recipe outshines much of the salmon I’ve ordered out.
If you are new to the salmon game, start with this easy Pesto Salmon or my 5-Ingredient Curried Maple-Mustard Salmon. Both are 5-star worthy and streamlined enough for weeknight cooking.
I especially love the glaze for this baked salmon, which is rich and slightly smoky with harissa, honey, cumin, and a heap of fresh garlic. You’ll love having the extra glaze for spooning over the fish once it’s done baking, too.
This baked salmon recipe pairs BEST with my easy Dill Rice. It’s a simple combo of long-grain white rice, butter, salt, and fresh dill, but the flavors just shine.
Ready to feel like a total salmon master?
How to Make Honey-Harissa Baked Salmon
This recipe is impressive enough to serve a crowd, yet easy enough for weeknights.
I love pairing it with my Perfect Sautéed Broccoli recipe, or a simple side salad.
The Ingredients
- Salmon: Instead of individual salmon fillets, I prefer baking one large piece (1.25-1.5 lbs) of fish. The salmon can be wild-caught or sustainably farmed. If purchasing wild, I suggest either King (or Chinook) salmon, which has a higher fat content and richer flavor.
- Harissa: Harissa is a North African spice paste that looks like a mix between tomato paste and tomato sauce. It has a slightly smoky spiciness with bright acidity and earthy undertones, and is a great shortcut ingredient to achieving big flavor.
- Honey: A little honey helps caramelize the glaze while balancing the smoky heat of the harissa.
- Garlic + Spices: Fresh garlic and ground cumin round out the salmon glaze with aromatic, earthy flavor.
- Rice: Use a long-grain white rice, such as Basmati or Jasmine.
- Dill: You need 1 (.75-oz.) pack of fresh dill, which amounts to roughly 1/4 cup chopped. Use both the fronds and the stems, which deliver the same flavor.
- Butter: A little dab of butter adds richness to the rice. This is optional, however I highly recommend it!
- Lemon: I love spritzing fresh lemon juice over both the salmon and rice once they’re done cooking. It adds a bright layer of freshness to the whole meal.
The Directions
Step 1: Prepare the Rice
Preheat oven to 375ºF.
Combine rice, water, butter, and 1/2 tsp. salt in a medium saucepan. Bring mixture to a boil, reduce heat to low, cover and gently simmer for 15 minutes, or until rice is tender. Stir in fresh dill and let sit, covered, off heat for 10 minutes to steam the grains.
Step 2: Bake Salmon
While the rice cooks, begin preparing salmon. In a small bowl, combine harissa, honey, garlic, cumin, and 1 Tbsp. olive oil; whisk to combine.
Place salmon on a foil-lined rimmed baking sheet. Season salmon generously with salt and pepper. Spoon most of the honey-harissa mixture over flesh of salmon, reserving about 1 Tbsp. to spoon on at the end.
Bake salmon in the oven, on the center rack for 12 to 15 minutes, depending on the thickness of your fillet. Salmon is done when the center easily flakes with a fork. Broil for an additional 2 minutes to help caramelize the glaze.
Step 3: Serve Baked Salmon with Dill Rice
Remove salmon from oven and spoon any remaining honey-harissa sauce overtop. Serve with Dill Rice and spritz fresh lemon juice over both the salmon and rice before serving.
FAQs and Expert Tips
Here you’ll find answers to some of the most-asked questions related to baked salmon.
If you have any additional questions, ask them in the comment box at the bottom of the recipe!
How Long Does Salmon Need to Bake in the Oven?
At 375ºF (191ºC), a 1 ½ pound whole salmon fillet may take anywhere from 12 to 15 minutes, depending on thickness. This time and temperature is best for achieving medium-rare doneness. Individual 6-oz. portions will cook faster.
How Do I Know When my Salmon is Done?
What to Serve with Baked Salmon:
- Perfect Sautéed Broccoli: Never dried out, perfectly tender, and lightly charred, this broccoli will win over even the pickiest of eaters.
- 10 Minute Warm Brussels Salad: A quick + hassle-free side salad with a delicious mustard-y dressing.
Storage Tips:
- To Store. Refrigerate leftover salmon and rice in separate storage containers for up to 3 days.
- To Reheat. Gently rewarm salmon in a skillet on the stovetop over medium heat. You can nook the rice in the microwave until warm.
- To Freeze. Freeze leftover salmon and rice in an airtight freezer-safe storage container for up to 2 months. Let thaw overnight in the refrigerator before reheating.
More Healthy Salmon Recipes to Try:
Pesto Salmon with Roasted Tomato Orzo
Salmon Tacos with Avocado Crema
Mediterranean Salmon Skillet
Firecracker Salmon Bowls
If you give this baked salmon recipe a try, snap a pic and tag #dishingouthealth on Instagram so I can see your beautiful creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!
Honey-Harissa Baked Salmon with Dill Rice
Equipment
- Medium Saucepan with Lid
- Rimmed baking sheet
Ingredients
Dill Rice
- 1 cup uncooked long-grain white rice, such as Basmati or Jasmine
- 2 Tbsp. butter
- 1/2 tsp. kosher salt
- 1/4 cup finely chopped fresh dill (fronds and stems)
- 2 to 3 Tbsp. pine nuts (optional)
Honey-Harissa Salmon
- 1 (1.25-1.5 lb.) skin-on salmon fillet
- 2 Tbsp. harissa (such as Mina brand)
- 1 Tbsp. honey
- 1 Tbsp. extra-virgin olive oil
- 2 garlic cloves, minced
- 1/2 tsp. ground cumin
- 1/2 tsp. kosher salt
- 1/4 tsp. black pepper
- Fresh chopped parsley for serving (optional)
- Juice of 1 lemon for serving
Suggested Side Dish
Instructions
- Preheat oven to 375ºF.Prepare Dill Rice: Combine rice, 1 1/2 cups water, butter, and 1/2 tsp. salt in a medium saucepan. Bring mixture to a boil, reduce heat to low, cover and gently simmer for 15 minutes, or until rice is tender. Stir in fresh dill and pine nuts (if using) and let sit, covered, off heat for 10 minutes to steam the grains. Season with extra salt, if needed.
- Prepare Honey-Harissa Salmon: While the rice cooks, begin preparing salmon. In a small bowl, combine harissa, honey, olive oil, garlic, and cumin; mix to combine.Place salmon on a foil-lined rimmed baking sheet. Season salmon flesh with salt and pepper. Spoon most of the honey-harissa mixture over flesh of salmon, reserving about 1 Tbsp. to spoon on at the end. Bake salmon on the center rack for 12 to 15 minutes, depending on the thickness of your fillet. Salmon is done when the center easily flakes with a fork. Broil for an additional 2 minutes to help caramelize the glaze.
- Remove salmon from oven and spoon any remaining honey-harissa sauce overtop. Garnish with fresh chopped parsley, if desired. Serve salmon with Dill Rice, and spritz fresh lemon juice over everything before serving.
Notes
- To Store. Refrigerate leftover salmon and rice in separate storage containers for up to 3 days.
- To Reheat. Gently rewarm salmon in a skillet on the stovetop over medium heat. You can nook the rice in the microwave until warm.
- To Freeze. Freeze leftover salmon and rice in an airtight freezer-safe storage container for up to 2 months. Let thaw overnight in the refrigerator before reheating.
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
Fantastic and so easy!
Simple and delicious
Hi! Would maple syrup work in place of honey for this recipe?