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Harissa Salmon Ramen
Bold salmon seasoned with spicy harissa served atop flavorful ramen broth.
Harissa ignites—Salmon poised above the broth—Flavors swirl boldly
Ingredients
- 4 salmon fillets (about 5–6 ounces each), skin removed
- 2 tablespoons harissa paste (plus more for drizzling, if desired)
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 4 cups seafood broth (or substitute low-sodium chicken broth)
- 4 portions dried ramen noodles (seasoning packets discarded)
- 1 lemon (zest and juice)
- Kosher salt and black pepper, to taste
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons fresh mint, chopped (plus more for garnish)
Preparation
- Preheat oven to 400°F (200°C). Pat salmon fillets dry, season lightly with salt and pepper, and rub all over with harissa paste, olive oil, cumin, and smoked paprika.
- Place salmon on a parchment-lined baking sheet and roast for 10–12 minutes, or until just cooked through and beginning to caramelize.
- Meanwhile, bring seafood broth to a gentle simmer in a pot. Stir in lemon zest and a squeeze of lemon juice. Adjust seasoning with salt and pepper.
- Cook ramen noodles in a separate pot according to package directions; drain well.
- Divide cooked noodles among bowls and ladle hot broth over the top.
- Top each bowl with a harissa-glazed salmon fillet. Garnish generously with cilantro, mint, and desired toppings: preserved lemon, feta, pine nuts, olives, and extra harissa if you like.