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1. Preheat the oven to 400°F and line a sheet pan with parchment paper or lightly oil it with neutral oil.
1 tbsp neutral oil (for pan)
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2. Pat the salmon fillets dry with paper towels, then season all over with most of the kosher salt and black pepper.
4 piece salmon fillets, skin-on,
1.2 tsp kosher salt,
0.5 tsp black pepper
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3. Finely grate or mince the garlic and finely chop the cilantro and mint; zest the lemon, then cut it in half and set aside for juicing later.
2 clove garlic clove,
1 piece lemon (zest and juice),
0.2 cup fresh cilantro (leaves and tender stems),
0.2 cup fresh mint leaves
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4. In a bowl, whisk together the Greek yogurt, harissa paste, olive oil, garlic, lemon zest, honey, ground cumin, smoked paprika, and the remaining kosher salt and black pepper until smooth and well combined.
1 cup Greek yogurt (full-fat),
3 tbsp harissa paste,
2 tbsp extra-virgin olive oil,
2 clove garlic clove,
1 piece lemon (zest and juice),
1 tbsp honey,
0.5 tsp ground cumin,
0.5 tsp smoked paprika,
1.2 tsp kosher salt,
0.5 tsp black pepper
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5. Fold most of the chopped cilantro and mint into the harissa yogurt sauce, reserving a little for garnish.
0.2 cup fresh cilantro (leaves and tender stems),
0.2 cup fresh mint leaves
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6. Place the salmon fillets skin-side down on the prepared sheet pan and spread a generous layer of the harissa yogurt sauce over the tops and sides, reserving some sauce for serving.
4 piece salmon fillets, skin-on,
1 cup Greek yogurt (full-fat),
3 tbsp harissa paste
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7. Roast the salmon on the middle rack for 10 to 14 minutes, until the fish is just opaque and flakes easily with a fork and the yogurt glaze is lightly browned at the edges.
4 piece salmon fillets, skin-on
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8. While the salmon rests for a few minutes, juice the lemon half over the reserved harissa yogurt sauce and stir to loosen and brighten it.
1 cup Greek yogurt (full-fat),
3 tbsp harissa paste,
1 piece lemon (zest and juice)
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9. Transfer the salmon to plates, spoon over some lemony harissa yogurt sauce, scatter with remaining cilantro, mint, and dill if using, and serve with lemon wedges on the side.
4 piece salmon fillets, skin-on,
1 cup Greek yogurt (full-fat),
3 tbsp harissa paste,
0.2 cup fresh cilantro (leaves and tender stems),
0.2 cup fresh mint leaves,
2 tbsp fresh dill (optional garnish),
4 slice lemon wedges (to serve)
