Brown-Butter Salmon With Lemon and Harissa

Excellent recipe. Harissa added an element of taste adventure. I followed the recipe as written there were no flaws and just pleasure.

Why are people cooking the salmon to time instead of temperature? If you use a thermometer and cook the salmon to 135°F it comes out perfect every time.

I followed this yummy recipe. Would eliminate the olive oil. i put the shallots in the salad dressing( I use a salad dressing from Cook Fight ), and added chopped herbs to the lettuce. lovely.

I fully came back into the notes to add: save the brown butter harissa sauce and fry eggs over medium with it. Slide them onto a couple pieces of perfect sourdough toast, hit with black pepper and a sprinkle of sea salt. You’re welcome!

Love love loved this. Another Alison Roman hit!

I didn’t have harissa, so I substituted with gochujang. 10/10. Absolutely delicious. Served with boiled organic potatoes and salad from recipe ( parsley).

I have been making this since the recipe first appeared in the Times, nearly 5 years ago. It is easy and delicious--one of my favourite recipes for salmon! I just eyeball the ingredients so probably put in more harissa than originally called for. The salad with dill is great with it or little new potatoes with butter and dill.

This was truly next level. I added some olive oil, white wine vinegar, and honey to the lemon juice and shallots to make more of a vinaigrette for the lettuce- otherwise, kept everything else the same. Will definitely make again!

This was wonderful with a few changes, not saying the original wasn’t amazing I just worked with what I had. I cooked the salmon like someone recommended at 375 for 18 minutes and it was perfect. I had no lettuce so I steamed asparagus and covered it with the shallots and lemon juice and dill. The final presentation was near East brand Mediterranean couscous, with the asparagus on top and the salmon on top of that with a sprinkle of more dill. Easy and delicious!!! Family loved it! Thanks!

This might be one of the best recipes on NYT. Bravo!

I don't cook much fish...wondering if I can make this ahead of time and serve room temperature?

I had a piece of beautiful fresh king salmon. I made the sauce, next time half quantity. In a cast iron pan a tablespoon of butter and olive oil on medium high heat. Salted and peppered salmon skin side down 4 minutes. Basted during that time. Flipped over and continued to baste 2-3 minutes. Plated my perfectly cooked crispy skinned salmon and spooned the sauce on top. Super quick, respected the gorgeous fish and no waste of skin.

This was so incredibly delicious, I wasn't even done with it and I was already looking forward to the next day when I could eat the leftovers. I've seen quite a few comments saying that the cooking time and temperature were way off but I followed this recipe exactly as it is written and everything turned out perfectly.

The flavors in this are fantastic! Don’t skimp on the garlic or the dill. Like others mentioned, 325 and 15 min was not nearly enough time for my two fillets. I too would up the temp or adjust otherwise. I thought this would have been nice with toasted hazelnuts or pine nuts, toasted in the browned butter prior to and then removed before the garlic? I served this with a salad, roasted baby potatoes, and a yogurt/lemon/garlic sauce. Delish!

Felt compelled to leave a note of gratitude and recommendation simply because of how often we cook this fish. It’s one of the only meals my toddler will reliably eat with no complaint. We use rose harissa as it’s milder and he asks for the sauce as “a drink.” If we don’t make it weekly, we miss it. The salad and farro are great with it but we more often do whole wheat couscous, as it’s faster, with some almonds and roasted cherry tomatoes on the vine, cooked in the pan with the salmon.