Easy Weeknight Harissa-Glazed Salmon Skewer Recipe

This easy weeknight meal brings just the right amount of heat

Chef collaborations are often a fleeting joy, only to be savored once before it's back to business as usual. But chef Ari Bokovza of NYC's Claudette, who teamed up with La Boîte spice master Lior Lev Sercarz to add bring wood-grilled skewers to his menu, is letting you in on the recipe so that you can recreate the magic at home time and again. You'll end up with harissa to spare, but don't throw it away: Keep extras on hand to use in shakshuka, on toast and more. 

Recipe adapted from Ari Bokovza, Claudette, New York NY and Lior Lev Sercarz, La Boîte, New York NY

Harissa-Glazed Salmon Skewers
5 from 37 ratings
Get the recipe for an easy, 15-minute weeknight meal for harissa-glazed salmon skewers from New York City restaurant Claudette.
Prep Time
Cook Time
Total time: 15 minutes
  • For the Harissa
  • 5 ounces dried chilis
  • 1½ tablespoons cumin seeds, toasted
  • 1½ tablespoons coriander seeds, toasted
  • 1½ tablespoons caraway seeds
  • 5 large garlic cloves
  • 4 ounces sun-dried tomatoes
  • 1 cup extra-virgin olive oil
  • 1 tablespoon salt
  • For the Horseradish Yogurt
  • 1 cup yogurt
  • ½ cup freshly grated horseradish
  • Salt, to taste
  • For the Skewers
  • One 6-ounce salmon fillet, cut into 3 pieces about 3 inches thick and 1 inch long
  • 6 tablespoons harissa
  • Horseradish yogurt
  • Dill, to garnish
  • Salt and pepper, to taste
  1. Make the harissa: Preheat the oven to 300°F. Toast the chilis for 2 minutes; any longer and they will burn. Add the toasted chilis, cumin, coriander and caraway to a blender or food processor and blend on high until coarsely ground. Add the garlic and sun-dried tomatoes and continue to blend. With the blender on low speed, slowly add the oil in a steady stream until you have a thick puree, adding more oil if needed to reach your desired consistency. Season with salt and set aside.
  2. Make the horseradish yogurt: Combine all ingredients in a small bowl and set aside.
  3. Make the skewers: Brush the salmon slices with a tablespoon of harissa on each side and thread onto skewers. Place the skewers on an oiled charcoal grill or grill pan set over high heat, and cook for 30 to 45 seconds on each side. Serve with horseradish yogurt and garnish with dill, salt and pepper.
Calories per Serving 1,125
Total Fat 88.3 g
Saturated Fat 14.1 g
Trans Fat 0.0 g
Cholesterol 41.8 mg
Total Carbohydrates 71.5 g
Dietary Fiber 22.8 g
Total Sugars 41.6 g
Sodium 892.4 mg
Protein 27.6 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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