Prep: 15 These Harissa Salmon Bites Bowls have been one of my favorite go-to healthy dinner recipes lately! Higher in protein and made in just 30 minutes, I could not be more obsessed with the flavors. Make these protein bowls spicy or mild, depending on the type of harissa paste you use, or swap any veggies you want. The whole thing comes together in one pan, so this is truly the BEST way to make Harissa Salmon quickly and easily. Even my kids love these crispy salmon bites!
Harissa Salmon Recipe
Bold, savory with a touch of sweet, and flavorful, this easy higher protein recipe is one of my favorite weeknight dinners! With just one pan, a creamy lemon yogurt drizzle, and a balance of veggies, healthy carbs, and flaky salmon bites, this bowl is as nourishing as it is delicious. As a busy mom of three, I love how quick and foolproof this meal is—and my kids are just as obsessed with the crispy salmon bites!
The salmon is perfectly crispy on the outside and flaky on the inside. The sweet honey balances the bold harissa paste, the creamy yogurt sauce cools it all down, and the whole thing comes together on a single sheet pan. (opens in a new tab) I could eat this meal every single day! Here’s why you’ll love it:
- 30 Minutes – Fast and simple (and with just 15 minutes of hands-on prep time), this recipe is perfect for busy weeknights.
- Higher Protein – 31g of protein per bowl.
- Flavor-Packed – Spicy harissa, sweet honey, creamy yogurt, and fresh lemon? Say less!
- One Sheet Pan – The salmon and zucchini roast together for easy cleanup.
- Gluten-Free – Naturally gluten-free and great for a variety of dietary needs.
You’ll Also Love: Honey Mustard Pretzel Chicken Bowls
Ingredients
Honey Harissa Salmon
- Skinless Salmon – Cut into cubes.
- Harissa Paste (opens in a new tab) – Choose from spicy, mild, or smoky!
- Minced Garlic/Salt
- Honey
- Lemon Juice – Freshly squeezed is best.
- Avocado Oil (opens in a new tab)
- Zucchini – Cubed, or any other roasted veggies you want.
Creamy Yogurt Sauce
- Plain Greek Yogurt
- Lemon Juice – Adjust to desired consistency
- Minced Garlic
- Ground Cumin/Salt
Bowls
- Cooked Rice (opens in a new tab)
- Avocado
- Grape Tomatoes – Or any other type of fresh vegetables.
- Fresh Mint Leaves – Optional, garnish or finely chopped in the bowls!
How to Make Harissa Salmon Bowls
With just 15 minutes of hands-on prep time and 15 minutes of hands-off baking time, this recipe is INCREDIBLY easy to make and perfect for busy weeknights! Here’s how to make Harissa Salmon for easy protein bowls:
- Preheat the Oven – Preheat it to 425°F.
- Make the Marinade – Whisk together harissa, honey, garlic, lemon juice, oil, and salt.
- Coat the Salmon – Gently toss the salmon bites in the marinade to coat.
- Prep the Pan – Spread the salmon on one side of a sheet pan (opens in a new tab) and cubed zucchini on the other. Drizzle the veggies with oil and a pinch of salt.
- Bake – Roast for 10 minutes, then broil for 5 minutes to get those crispy golden edges!
- Make the Sauce – While everything’s roasting, whisk together the yogurt, lemon, garlic, cumin, and salt.
- Assemble the Bowls – Layer up your rice, salmon, veggies, avocado, tomatoes, and a drizzle of that creamy lemon sauce. Add mint if you’re feeling fancy!
RELATED: 30+ BEST Protein Bowl Recipes
Variations
Spicy Harissa Salmon Bowls – Want to make these extra spicy? Add a pinch of crushed red pepper or a squeeze of sriracha to the harissa marinade.
Grain-Free Bowl – Swap the rice for cauliflower rice or shredded cabbage slaw for a lower-carb option.
Dairy-Free – Use a plain plant-based yogurt to keep the creamy lemon sauce dairy-free!
Sheet Pan Harissa Chicken Bowls – Not into seafood? Use cubed chicken breast or thighs instead of salmon—just bake a few minutes longer until fully cooked!
How to Store Cooked Salmon
If I’m being totally honest, I think that cooked salmon is really best served fresh (and not reheated). However, I’m also a big fan of not wasting leftovers, so here are a few ways to store cooked salmon for these harissa bowls!
Refrigerator – Store the salmon, rice, and veggies in separate airtight containers for up to 2-3 days in the fridge.
Freezer – You can freeze the cooked salmon and rice/veggies separately for up to 2 months. Thaw overnight in the fridge before reheating!
Reheat – Warm everything separately in the microwave for 1-2 minutes, mixing often. Add the fresh avocado slices and yogurt sauce after reheating!
More Healthy Salmon Recipes
- Honey Glazed Salmon Bowl
- Salmon Sushi Bake
- Hot Honey Salmon Bowls
- Salmon Patties
- Miso Glazed Salmon Bowls
- Lemon Basil Pesto Salmon
Protein Bowl Ideas You’ll Love
- Mediterranean Salad Bowls w/ Lebanese Meatballs
- Bang Bang Chicken Bowls
- Turkey Taco Bowl Recipe
- BBQ Chicken Rice Bowls
- Chicken Shawarma Grain Bowls
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Harissa Salmon (Easy Bowl Recipe)
Ingredients
Honey Harissa Salmon
- 16-20 ounces skinless salmon (cut into cubes)
- 2 Tablespoons harissa paste (opens in a new tab)
- 1 teaspoon minced garlic
- 2-3 Tablespoons honey
- 1 Tablespoon lemon juice
- 1 teaspoon salt
- 1 Tablespoon avocado oil (opens in a new tab) (divided)
- 2 medium zucchini (cubed)
Creamy Yogurt Sauce
- 1/2 cup plain Greek yogurt
- 2-4 Tablespoons lemon juice (to desired consistency)
- 1 teaspoon minced garlic
- 1/4 teaspoon ground cumin
- 1/2 teaspoon salt
Bowls
- 2 cups cooked rice (opens in a new tab)
- 1 medium avocado (sliced)
- 1 cup sliced grape tomatoes
- fresh mint leaves (optional, garnish or finely chopped)
Instructions
- Preheat the oven to 425 degrees F.
- Cube the salmon.
- Add the harissa paste, garlic, honey, lemon juice, salt, and 1/2 Tablespoon avocado oil to a bowl and whisk well.
- Add the salmon into the mixutre and stir gently to coat it.
- Add the glazed salmon to a baking sheet and spread into one layer on one end of the pan.
- Add the cubed zucchini to the other end of the pan and drizzle with remaining oil. Add a pinch of salt to taste (optional).
- Bake for 10 minutes.
- Meanwhile, prepare the yogurt sauce by adding everything to a small bowl and whisking together.
- After the salmon has baked for 10 minutes, take it out and stir, turn the oven to broil and broil it for about 5 minutes, or until the salmon gets browned and crispy in places.
- Assemble the bowls by adding 1/2 cup of cooked rice in each bowl, topping them with salmon bites, roasted zucchini, avocado slices, and grape tomatoes.
- Drizzle on the yogurt sauce and add fresh mint leaves.
- Serve and enjoy!
Watch Me Make This
Notes
- Buy skinless salmon to save time (or you can remove the skin yourself if necessary).
- Don’t skip broiling the salmon at the end! It gives it that crispy texture that’s SO good.
- Feel free to marinate the salmon the night before to save time (and amp up the flavor)!
- Use frozen or microwaveable rice to make things even faster on busy nights (or make it ahead of time and just warm it up).
- Adjust the yogurt sauce consistency by add more lemon juice or water if you want a thinner drizzle!
Nutrition
Did you make this? I’d love to see!
Tag me on socials at @JarOfLemons (opens in a new tab) or #JarOfLemons (opens in a new tab)
