Sizzling Spicy Honey Harissa Salmon Quinoa Bowls Recipe

Weeknight dinners demand bold flavors and quick solutions, and these spicy honey harissa salmon quinoa bowls deliver an explosion of taste that will leave you craving more.

Harissa adds a vibrant punch to succulent salmon, creating a dish that balances heat and sweetness perfectly.

The quinoa provides a hearty base, absorbing the rich marinade and complementing the fish’s delicate texture.

Bright herbs and a drizzle of honey elevate each bite with complex layers of flavor.

Packed with protein and nutrients, this meal comes together in less than 30 minutes for a satisfying and nutritious dinner.

Weeknight cooking just got an exciting upgrade with this restaurant-worthy recipe that will impress even the most discerning palate.

Prepare to savor every delicious forkful of this culinary masterpiece.

How to Build Honey Harissa Salmon Bowls with Balance

• Rinse and Cook Quinoa

Wash quinoa thoroughly under cold water. Combine quinoa with liquid in a pot, bringing to a boil. Reduce heat, cover, and simmer until liquid absorbs completely. Fluff with a fork and set aside.

• Craft Flavor-Packed Salmon Glaze

Blend harissa paste, honey, olive oil, and seasonings in a small mixing bowl. Create a smooth, vibrant coating that will transform your salmon.

• Roast Salmon to Perfection

Heat oven to 400F. Place salmon on a prepared baking sheet and generously brush with the harissa-honey mixture. Bake until fish becomes flaky and develops a gorgeous golden crust. For extra crispiness, broil briefly at the end.

• Whip Up Creamy Yogurt Sauce

Combine Greek yogurt with zesty lemon juice, olive oil, and aromatic seasonings. Stir until smooth and well-integrated.

• Build Your Delicious Bowl

Layer quinoa as a base, crown with the roasted salmon, and scatter fresh vegetables and herbs. Drizzle with tangy yogurt sauce and garnish with lemon wedges. Add feta or avocado for extra richness if desired.

Ingredient Swaps to Match Your Taste or Spice Level

• Choose fresh, wild-caught salmon for the best flavor and nutritional profile. Look for bright, firm fillets without any strong fishy smell.
• Adjust harissa paste quantity based on your spice tolerance. Start with less and taste as you go – you can always add more heat, but can't take it away.
• Prep quinoa and yogurt sauce a day ahead to streamline dinner assembly. Store separately in airtight containers in the refrigerator.
• For gluten-free version, confirm harissa paste ingredients. Swap quinoa with cauliflower rice for low-carb option. Dairy-free friends can replace Greek yogurt with coconut yogurt or tahini sauce.
• Roast seasonal vegetables like zucchini, bell peppers, or asparagus to complement the salmon. Mix and match according to what's fresh and available.

Serve Salmon Quinoa Bowls Hot or Room Temp

• Vibrant Mediterranean Plating: Arrange the quinoa as a golden base, nestling the glazed salmon atop for a restaurant-worthy presentation that screams fresh and elegant.
• Customizable Veggie Paradise: Scatter roasted bell peppers, cucumber slices, cherry tomatoes, and chopped spinach around the salmon to boost nutrition and create colorful, crunchy layers.
• Garnish Explosion: Sprinkle fresh herbs like chopped parsley, dill, or mint over the bowl. Add toasted pine nuts or sesame seeds for delightful texture and a nutty undertone that complements the harissa's spice.
• Picnic-Perfect Portable Meal: Pack components separately in compartmentalized containers for a delicious lunch at work or a quick outdoor meal, keeping the yogurt sauce and salmon separate to maintain optimal freshness.

How to Store and Pack Salmon Bowls for Later

• Store cooked salmon and quinoa separately in airtight containers within the refrigerator. Keep ingredients fresh by consuming within 23 days for optimal taste and nutrition.
• Prepare quinoa and salmon glaze ahead of time. Portion ingredients into individual containers for grab-and-go lunches during busy weekdays. This method saves time and reduces daily cooking stress.
• Salmon can be frozen uncooked for up to 3 months when wrapped tightly in plastic wrap and sealed in freezer bags. Thaw overnight in the refrigerator before cooking to maintain texture and flavor quality.
• Repurpose remaining salmon by flaking into salads, mixing with scrambled eggs, or creating quick salmon patties. Reinventing leftovers prevents food waste and keeps meals exciting and diverse.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Calories: 450 kcal

Servings: 5

Honey Harissa Salmon Quinoa Bowls Ingredient Rundown

• Quinoa: Wholesome protein-packed grain that provides a nutty foundation for the bowl, rinse thoroughly to remove bitter coating and ensure fluffy texture.

• Salmon Fillets: Fresh, wild-caught preferred for rich omega-3 content and superior flavor profile.
• Harissa Paste: Spicy North African condiment that delivers vibrant, smoky heat and complex depth.
• Honey: Natural sweetener balancing harissa's intense spiciness, choose raw local honey for enhanced nutritional benefits.
• Olive Oil: High-quality extra virgin oil adds luxurious richness and helps conduct heat evenly.
• Garlic Powder: Concentrated aromatic that amplifies savory undertones without overwhelming other ingredients.
• Salt: Enhances overall flavor complexity, select sea salt or kosher salt for cleaner taste.
• Black Pepper: Freshly ground provides subtle warmth and aromatic complexity.

• Greek Yogurt: Tangy, protein-rich base creating silky sauce with probiotic benefits.
• Lemon: Bright citrus element adding freshness and balancing rich salmon, choose firm, heavy fruits.
• Herbs: Fresh garnish introducing vibrant color and additional layer of flavor.
• Feta Cheese: Optional creamy, salty topping providing Mediterranean-inspired twist.
• Avocado: Optional creamy element adding healthy fats and luxurious texture.

Kitchen Tools for Cooking Salmon and Quinoa Perfectly

• Baking Sheet: Essential for roasting salmon evenly and catching drips.
• Small Mixing Bowls: Perfect for preparing glaze and yogurt sauce.
• Fork: Needed for fluffing quinoa and checking salmon doneness.
• Pot with Lid: Crucial for cooking quinoa perfectly.
• Measuring Spoons: Help accurately measure ingredients for glaze and sauce.
• Pastry Brush: Great for spreading honey harissa glaze on salmon.
• Knife: Used for slicing lemon and preparing garnishes.

Spicy Honey Harissa Salmon Quinoa Bowls

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 13 reviews

• Total Time: 35 minutes
• Yield: 5 1x

Print Recipe

Pin Recipe

Description

Spicy and sweet honey harissa salmon quinoa bowls combine Mediterranean flavors with North African heat. Nutritious quinoa and perfectly glazed salmon create a quick, elegant meal that delivers complex tastes in every delightful bite.

---

Ingredients

Scale 1x2x3x

• 4 salmon fillets (about 5 oz or 142 g each, skin removed if desired)
• 2 tbsps harissa paste
• 1 tbsp honey
• 1 tbsp olive oil
• ½ tsp garlic powder
• Salt and pepper, to taste
• 1 cup uncooked quinoa
• 2 cups water or vegetable broth
• 1 cup chopped cucumber
• 1 cup cherry tomatoes, halved
• ½ cup shredded carrots
• ¼ cup red onion, thinly sliced
• ¼ cup fresh parsley or mint, chopped
• ½ cup plain Greek yogurt
• 1 tbsp lemon juice
• 1 tsp olive oil
• 1 small garlic clove, minced
• Lemon wedges, for serving
• Optional: crumbled feta or avocado slices

Cook Mode Prevent your screen from going dark

---

Instructions

1. Quinoa Preparation: Thoroughly rinse quinoa and combine with liquid in a pot. Bring to a rolling boil, then reduce heat, cover, and simmer until liquid is completely absorbed. Gently fluff with a fork and set aside to cool slightly.
2. Salmon Glaze Creation: Whisk harissa paste, honey, olive oil, garlic powder, salt, and pepper in a mixing bowl until smooth and well-integrated.
3. Salmon Roasting: Heat oven to 400F (200C). Arrange salmon fillets on a prepared baking sheet, generously coating each piece with the prepared glaze. Roast for 12-15 minutes, ensuring fish becomes perfectly tender and easily flakes. Optional: Activate broiler for a final 1-2 minutes to achieve a caramelized exterior.
4. Yogurt Sauce Crafting: Combine Greek yogurt, lemon juice, olive oil, minced garlic, salt, and pepper. Blend until achieving a creamy, well-seasoned consistency.
5. Bowl Assembly: Layer quinoa as a foundation in serving bowls. Carefully position glazed salmon fillet on top. Artfully arrange vegetables and fresh herbs. Drizzle with yogurt sauce, garnish with lemon wedges, and optionally add feta or sliced avocado for extra richness.

Notes

• Rinse thoroughly to remove bitter coating and ensure fluffy texture. Use a 2:1 liquid-to-quinoa ratio for perfect consistency.
• Brush harissa-honey mixture generously but evenly, preventing burned edges. Reserve some glaze for post-cooking drizzling.
• Check internal temperature reaches 145°F. Avoid overcooking by monitoring closely – salmon continues cooking after removing from heat.
• Swap Greek yogurt with dairy-free alternatives like coconut yogurt for vegan version. Use tamari instead of regular soy sauce for gluten-free adaptation.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Lunch, Dinner
• Method: Baking
• Cuisine: Mediterranean

Nutrition

• Serving Size: 5
• Calories: 450
• Sugar: 8 g
• Sodium: 350 mg
• Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 5 g
• Protein: 30 g
• Cholesterol: 70 mg