Baked Salmon With Harissa and Cherry Tomatoes

A vibrant, aromatic dish featuring herb-marinated salmon paired with roasted cherry tomatoes and shallots, infused with a spicy-sweet harissa kick.

Time

• Total Time: About 1 hour

• Prep Time: 15 minutes

• Cook Time: 45 minutes (includes marinating, prepping, and baking)

Ingredients

For the Marinade

• 1 tablespoon cumin seeds

• 1 tablespoon coriander seeds

• ⅓ cup finely chopped cilantro (plus extra for garnish)

• 3 tablespoons olive oil

• 3 tablespoons lemon juice (from 1 large lemon)

• 4 teaspoons soy sauce

• 1 tablespoon tomato paste

• 1 tablespoon maple syrup

• 2–3 teaspoons harissa (preferably Tunisian, adjust for heat preference)

• 4 garlic cloves, finely chopped

• ¾ teaspoon sweet paprika

• ¾ teaspoon fine sea salt (to taste)

• Freshly ground black pepper (generous grind)

For the Salmon & Vegetables

• 4 (6-ounce) center-cut skinless salmon fillets (about 1½ pounds total)

• 8 ounces ripe cherry tomatoes, at room temperature

• 3 large shallots, thinly sliced

• 1 teaspoon olive oil

Instructions

Step 1: Make the Marinade

Using a mortar and pestle or spice grinder, lightly crush the cumin and coriander seeds to release their aroma (avoid over-grinding into a powder). Transfer to a wide shallow bowl or baking dish. Add the remaining marinade ingredients (olive oil, lemon juice, soy sauce, tomato paste, maple syrup, harissa, garlic, paprika, salt, and pepper). Stir well to combine until fully integrated.

Step 2: Marinate the Salmon

Place the salmon fillets into the marinade, ensuring they are evenly coated on all sides. Cover the bowl/container and let marinate at room temperature for 20 minutes. For meal prep ahead, refrigerate the marinating salmon for up to 4 hours (remove from fridge 30 minutes before baking to bring to room temperature).

Step 3: Prep the Baking Dish & Vegetables

Preheat the oven to 400°F (200°C). In a shallow 9-by-13-inch baking dish, toss the cherry tomatoes and sliced shallots with 1 teaspoon olive oil, a small pinch of salt, and a generous grind of black pepper. Spread them in a single layer to ensure even roasting.

Step 4: Assemble & Bake

Arrange the marinated salmon fillets evenly on top of the tomatoes and shallots. Pour the remaining marinade directly over the salmon fillets. Bake in the preheated oven until the salmon flakes easily with a fork (gently press the top to check; it should be tender with a slight pink center) and the tomatoes have softened and burst slightly, about 22 minutes.

Pro Tip: For a more tender tomato base, roast tomatoes and shallots alone for 10 minutes first, then add the salmon and remaining marinade, finishing with an additional 12–15 minutes total.

Step 5: Serve

Remove from the oven and sprinkle extra cilantro over the dish. Serve directly from the baking dish for a communal, rustic presentation.

Pro Tips (From User Comments & Adjustments)

• Harissa Accessibility: While traditionally Middle Eastern, Trader Joe’s now offers a quality harissa that works exceptionally well (distinct from Mexican salsa).

• Salmon Doneness: Aim for a 22-minute bake for perfectly cooked salmon with a translucent pink center. Longer than 12 minutes may result in overcooked, dry salmon; “pink is best” for texture and flavor.

• Marinade Versatility: Though the marinade is flavorful, it may overpower delicate fish like salmon. For a milder profile, consider using it with chicken or tofu instead.

Enjoy this vibrant, spicy-sweet dish—best when served immediately from the baking dish!