Slow-Roasted Salmon with Harissa

All credit due to Molly Baz at Bon Appetit for this Slow-Roasted Salmon with Harissa recipe.

Ingredients

• 1/3 cup extra-virgin olive oil
• 1/4 cup harissa paste
• 1 garlic clove, grated
• 1 lemon, halved
• 1 (2 lb) skinless center-cut salmon fillet
• Kosher salt
• Mixed tender herbs (parsley, cilantro, dill, and/or chives) for serving

Instructions

1. Preheat oven to 275°F. Combine oil, harissa, and garlic in a medium bowl. Pour half the mixture into a 2.5-quart baking dish and coat the bottom. Thinly slice one lemon half, remove seeds, and scatter in dish.
2. Season salmon with salt and place in dish. Spread remaining harissa oil over the fish. Roast 15 minutes, then baste with pooled oil. Continue roasting 10–20 minutes until flesh flakes easily but isn’t fully cooked through.
3. Break salmon into irregular pieces using a spoon. Arrange on a platter with lemon slices. Drizzle with remaining harissa oil, squeeze fresh lemon juice over top, and garnish with fresh herbs.

Tips

This is a low-and-slow recipe — the gentle heat keeps the salmon incredibly tender. Don’t be afraid to pull it when it still looks slightly underdone in the center; it will carry over.

Recipe by Molly Baz, Bon Appetit.