Harissa Roasted Whole Side of Salmon with Olive Oil Aioli Recipe
Photo by Jen Rich
Serves 6

Harissa Roasted Whole Side of Salmon with Olive Oil Aioli


If you’re after a bit of a show-stopper dish to serve as the centrepiece of your festive table, then this is the most wonderful option to try. You can find sides of salmon in most big supermarkets around Christmas, or alternatively, speak to your local fishmonger (or search online – many fishmongers now offer delivery services). The aioli sauce is a keeper too – I’d recommend doubling the quantities as it will keep for a couple of days in the fridge and really elevates a leftover turkey sandwich!

  • 1.5kg boneless side of salmon, skin on
  • Olive oil
  • 1 tbsp harissa paste
  • 1 lemon, zest only
  • 1 tsp honey

For the aioli:

  • 1 egg yolk
  • 1 tsp Dijon mustard
  • 1 garlic clove, peeled and crushed
  • ½ lemon, juiced
  • A pinch of salt
  • 100ml olive oil (best not to use your best extra virgin olive oil here or it will end up tasting too bitter – just plain olive oil works well)

Heat the oven to 200°C.

Line a large roasting tray with baking parchment and lay the salmon on top, skin side down.

In a small bowl, mix the harissa paste with 1 tbsp olive oil, lemon zest and honey and then brush this mix all over the salmon.

Roast for 20 minutes, until the salmon is just cooked through. If not done to your liking, cook for a further 5 minutes, before checking again (exact timings will depend on how thick the fillet is).

To make the aioli:

Whisk together the egg yolk, crushed garlic and mustard in a bowl. Then, add 1 tbsp olive oil and whisk it all thoroughly again. Repeat, adding the oil one tablespoon at a time, always whisking it in thoroughly before adding the next.

When all the oil has been added, the aioli should have the texture of mayonnaise. Add the lemon juice and a pinch of salt to taste.

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