Yogurt and Spice Marinated Salmon

This yogurt and spice marinated salmon is a quick and easy weeknight meal made with pieces of fresh salmon that are coated in a harissa-spiced yogurt and roasted at high temperature.

Pieces of yogurt and spice marinated salmon on a piece of parchment on a baking sheet with cilantro, onion, and lime wedge garnishes on the side.

I love to cook salmon in the oven. It’s lazy, quick, works really well, and you don’t need any oil, as salmon is naturally fatty and delicious. These little salmon bites are something I’ve made time and time again over the years and this method of roasting them at a high temperature ensures you get a little charring on the outside yet perfectly cooked salmon on the inside. Leftovers also make a great addition to your lunchbox the next day. [Editor’s Note: What she said. And if you don’t believe her, read what our recipe testers have to say. You’ll find their assessments beneath the recipes. Nothing but unbridled enthusiasm!]–Sabrina Ghayour

Yogurt and Spice Marinated Salmon

  • Quick Glance
  • (1)
  • 10 M
  • 25 M
  • Serves 4
5/5 - 1 reviews
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  • To serve


Preheat your oven to 500°F (260°C). Line a rimmed baking sheet with parchment paper.

Tester tip: Be certain to turn the fan on your oven or exhaust or the burnt-on remnants of last weekend’s apple pie will suddenly fill the kitchen.

In a medium bowl, stir together the Greek yogurt, garlic, harissa, turmeric, paprika, lime zest and juice, olive oil, and salt and pepper. Taste and adjust seasoning, if needed.

Add the salmon and toss to coat. (You can cover and refrigerate this for up to an hour or two if need be but it’s not at all necessary.) Spread the salmon on the prepared baking sheet.

Roast the salmon until it’s the same color throughout, about 10 minutes.

Serve the salmon immediately with tortilla wraps, tomatoes, finely sliced onion, cilantro, and Greek yogurt.

Print RecipeBuy the Simply: Easy Everyday Dishes cookbook

Want it? Click it.

Recipe Testers' Reviews

Wow. This was seriously, just, wow. The flavors, the simplicity, the fact that the finished product went into tortillas...it’s a weeknight dream meal!

I used fresh wild king salmon. Admittedly, it was skin on, but I didn't want to risk pulling the salmon apart by taking the skin off so I just cooked it with it on.

I served it with all of the recommended toppings plus a homemade tomatillo salsa; a carrot, red cabbage and carrot slaw; and homemade tortillas. The whole thing just SANG.

Instead of leaving the fish in cubes, I flaked it apart when filling my tortilla so the fish was more evenly distributed.

11/10!!! Ridiculously fast! Ridiculously good!! Where has this recipe been my whole life!? It is a weeknight dream. It took all of 15 mins to prepare (and that is only because I had to remove the skin from my salmon) and 10 mins to cook. BOOM - dinner was on the table in 25 mins. The salmon was so tender and flavorful that I'll be making it regularly and serving it every which way I can think of (in tacos; over rice; on top of salad; the list goes on...)

In the marinade, I used regular harissa, hot paprika, and half a lime's worth of juice. And 10 minutes was the perfect cooking time—they were just starting to get beautiful charred bits.

I added a few extra items to the selection of toppings: red cabbage for crunch and pickled jalapenos (the Leite's recipe!) for some extra spice and saltiness. Both were incredible and I would highly recommend them! To serve, I added finely chopped red cabbage and the pickled jalapeno. Incredible!!!

Serves 3 to 4. Depends on how hungry you are...in our case, it was enough for 3 because it was so good we kept picking at the salmon)


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  1. Made this recipe the other day when we had a special guest over. This is beyond fantastic. The preparation is amazingly simple to follow and the result is top restaurant quality. I had doubled the recipe thinking we would have leftovers, but I was dead wrong, we simply could not stop eating!

    1. Thank you, Sofia! I’m delighted to hear this. I can’t wait to hear what you make next.

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