Harissa-Glazed Salmon Skewers

This easy weeknight meal brings just the right amount of heat
37 Ratings
How to Make Easy Weeknight Harissa-Glazed Salmon Skewers
Photo: Courtesy of Claudette

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. 

Harissa-Glazed Salmon Skewers

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

Yield: 3 skewers

Prep Time: 10 minutes

Cook Time: 5 minutes

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.

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