Harissa and salmon are such a lovely combination. I use honey to create a harissa glazed salmon that’s smoky, spicy, and sweet. Finished with a little lemon for that citrus hit, this salmon dish is a winner!
To cook in the oven, preheat broiler under low. To cook sous vide, preheat water bath to 115 degrees F using an immersion circulator.
Season salmon fillets with salt and drizzle with olive oil. If cooking sous vide, add to vacuum seal bag and seal. Cook in water bath for 45 mins – 1 hour. If cooking in oven, cook under broiler for 7 mins.