There’s a certain thrill that comes with pulling a golden hasselback salmon out of the oven. The vibrant colors of fresh basil and ripe tomatoes dance atop the succulent fillets, while the aroma of harissa and lemon wafts through the kitchen, instantly lifting your spirits. This recipe found its way into my heart one breezy evening when I wanted to impress my friends without spending hours slaving over the stove.
Picture this: a platter bursting with flavor and nutrition, featuring tender, flaky salmon nestled on a bed of fluffy couscous and hearty chickpeas. Every bite is a delightful surprise, thanks to the hidden textures created by the hasselback technique. Whether you’re hosting a dinner party or simply treating yourself to a wholesome meal, this dish is as versatile as it is crowd-pleasing.
Join me in preparing this easy, yet extraordinary feast that turns simple ingredients into a memorable culinary experience in just 30 minutes!
Why is golden hasselback salmon a must-try?
Flair on your plate: This dish isn’t just visually stunning; the golden, baked salmon looks as good as it tastes.
Flavor explosion: The fusion of harissa, fresh basil, and zesty lemon breathes life into each forkful, ensuring every bite is extraordinary.
Easily impressive: Hosting friends? This recipe makes it simple to be the star of the dinner table without extensive time or effort.
All-in-one meal: Say goodbye to multiple pots and pans; the couscous, chickpeas, and veggies cook alongside the salmon, making cleanup a breeze.
Wholesome goodness: Packed with omega-3s and nutrients, this dish satisfies both your taste buds and your wellness goals.
Golden Hasselback Salmon Ingredients
For the Salmon
• 1 x 1kg side of salmon – Look for skin-on, sustainably sourced salmon for the best flavor and texture.
• 1 lemon – Fresh lemon juice adds a zest that perfectly complements the salmon.
• 1 bunch of basil (30g) – Fresh basil brightens up the dish, giving it an aromatic lift.
• 1 x 50g tin of anchovy fillets in oil – These add depth and umami; use sustainably sourced options.
For the Couscous and Veg
• 500g ripe tomatoes – On-the-vine tomatoes provide sweetness and juiciness to the base.
• 2 tablespoons harissa paste – This spicy paste infuses the salmon with wonderful flavor; feel free to adjust the amount to your taste.
• Red wine vinegar – A splash enhances the overall taste, balancing the dish beautifully.
• 300g wholewheat couscous – A hearty base, couscous cooks quickly and absorbs flavors well.
• 1 x 700g jar of queen chickpeas – These add protein and creaminess; use canned chickpeas for convenience.
• 1kg frozen mixed Mediterranean veg – Great for convenience, this mix brings color and nutrition to your meal.
For Serving
• 100g natural yoghurt – A dollop of yogurt cools down the heat from the harissa beautifully; feel free to mix in some extra harissa for a kick.
Prepare to enjoy your golden hasselback salmon in under 30 minutes, a dish that’s sure to leave everyone asking for seconds!
How to Make Golden Hasselback Salmon
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Preheat the oven: Set your oven to 220ºC/425°F/gas 7. This hot temperature will ensure your salmon cooks quickly and develops a beautiful golden color.
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Score the salmon: Use a sharp knife to make deep cuts into the salmon flesh, about 1cm apart, cutting towards the skin. This technique allows flavors to seep into the fish while it cooks.
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Grate lemon zest: Finely grate the zest of your lemon onto a clean board. This fragrant ingredient offers a zesty punch that will brighten up your dish!
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Prepare the basil: Pluck most of the basil leaves and set some aside in cold water for garnish. Blend the basil stalks with the lemon zest for added flavor.
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Chop anchovies: Add the anchovy fillets to the board, drizzling a bit of oil from the tin. Sprinkle with a pinch of salt and pepper, then finely chop the mixture before rubbing it into the salmon cuts.
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Make the sauce: Blend the ripe tomatoes, 1 tablespoon of harissa, and 2 tablespoons of red wine vinegar until smooth. Pour this vibrant sauce into a deep roasting tray, creating a flavorful bed for the salmon.
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Combine couscous and chickpeas: Stir the wholewheat couscous and drained chickpeas into the sauce. Squeeze the juice from the lemon into the mixture for extra flavor.
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Prepare to bake: Place the scored salmon on top of the couscous. Scatter frozen Mediterranean vegetables around the salmon, giving it a colorful, hearty accompaniment.
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Bake to perfection: Cook on the top shelf of the oven for 30 minutes. You’ll know it’s ready when the salmon turns golden and flakes easily with a fork.
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Garnish and serve: Sprinkle the reserved basil leaves over the dish. Use a fish slice to transfer the salmon to a board, then mix everything in the tray before serving.
Optional: Serve with lemon wedges for an extra zest!
Exact quantities are listed in the recipe card below.
Tips for the Best Golden Hasselback Salmon
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Scoring Technique: Ensure your cuts into the salmon are deep enough for flavor absorption, but don’t slice all the way through; this helps retain moisture.
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Fresh Ingredients: Always opt for fresh basil and ripe tomatoes; their natural sweetness and aroma elevate the dish immensely compared to dried alternatives.
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Chickpea Drainage: Make sure to drain the chickpeas well before adding them to the couscous mix to prevent excess moisture and maintain the perfect texture.
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Adjust Harissa: The spice levels of harissa can vary; taste the sauce before pouring it over the salmon and adjust to your preferred heat level.
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Resting Time: Let the salmon rest for a few minutes after baking to allow the juices to redistribute, ensuring each bite is tender and flavorful.
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Leftover Yoghurt Mix: Use any leftover harissa in the yoghurt for a delicious dipping sauce that enhances the flavors of the golden hasselback salmon.
What to Serve with Golden Hasselback Salmon?
Elevate your dining experience with delightful pairings that complement the vibrant flavors and textures of this dish.
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Crispy Garlic Bread: Warm, crusty bread brushed with garlic butter makes for a perfect side to soak up the delicious juices.
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Steamed Asparagus: Fresh asparagus drizzled with olive oil adds a crisp texture and bright flavor that harmonizes beautifully with salmon.
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Quinoa Salad: A light salad tossed with chickpeas, cherry tomatoes, and a lemon vinaigrette creates a refreshing balance for the rich salmon.
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Zesty Coleslaw: Crunchy coleslaw with a tangy dressing will provide a satisfying crunch that contrasts nicely with the flaky salmon and couscous.
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Roasted Sweet Potatoes: Their natural sweetness complements the savory harissa and lemon flavors, while a caramelized crust adds an extra layer of texture.
Imagine a dinner table adorned with these vibrant sides, inviting friends and family to indulge themselves in a feast of flavors and stories that will surely create lasting memories.
Golden Hasselback Salmon Variations
Feel free to explore these flavorful variations and substitutions to make this dish your own!
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Dairy-Free: Substitute the natural yogurt with a plant-based alternative like coconut yogurt or cashew cream for a creamy finish.
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Spice Level: Adjust the harissa paste; add more for heat or replace with smoked paprika for a milder, smoky flavor.
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Herb Swap: Fresh dill or parsley can replace basil, offering a different aromatic profile that’s equally delicious.
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Veggie Boost: Experiment with fresh vegetables like bell peppers or zucchini instead of frozen mixed veg; they add crunch and freshness.
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Whole Grain: Use quinoa or farro instead of wholewheat couscous for a heartier grain option, packed with nutrients.
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Umami Punch: Infuse flavor by adding sun-dried tomatoes or capers to the blending sauce for an added layer of richness.
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Infused Oil: Drizzle some garlic-infused olive oil over the salmon before baking to enhance both the flavor and aroma.
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Sweet Surprise: For a hint of sweetness, mix in some finely chopped apricots or raisins into the couscous for a delightful contrast.
How to Store and Freeze Golden Hasselback Salmon
Fridge: Consume your golden hasselback salmon within 3 days for the best flavor. Store it in an airtight container to maintain freshness.
Freezer: You can freeze the salmon for up to 2 months. Wrap it tightly in plastic wrap and then foil, or use a vacuum sealer for optimal preservation.
Reheating: For the best texture, reheat in the oven at 180ºC/350°F for about 15-20 minutes. This will help keep the salmon flaky and warm.
Leftover Couscous: The couscous and vegetables can last in the fridge for up to 5 days, so feel free to enjoy them as leftovers in salads or wraps!
Make Ahead Options
These golden hasselback salmon delights are perfect for meal prep enthusiasts! You can easily prepare the salmon by scoring it and rubbing in the anchovy mixture up to 24 hours in advance, allowing the flavors to meld beautifully. Additionally, the couscous mixture can be assembled and refrigerated for up to 3 days; just cover it tightly to maintain freshness. When you’re ready to serve, preheat your oven, place the prepped salmon atop the couscous, scatter the frozen vegetables around, and bake for 30 minutes. This way, you’ll have a delicious, home-cooked meal at your fingertips with minimal fuss, making busy weeknights so much easier!
Golden Hasselback Salmon with Couscous and Veg Recipe FAQs
What type of salmon should I use for my golden hasselback salmon?
Absolutely! Look for a skin-on, sustainably sourced side of salmon. Freshness is key, so choose one that has a vibrant pink color and moist flesh. If possible, avoid salmon with dark spots or a fishy odor; these are signs it might not be at its best.
How should I store leftover golden hasselback salmon?
To keep your golden hasselback salmon fresh, store it in an airtight container in the refrigerator. It’s best to consume the leftovers within 3 days. If you need to store it longer, consider freezing it for up to 2 months wrapped tightly in plastic wrap and then foil.
Can I freeze the golden hasselback salmon?
Yes! Freezing is a great option. Wrap the cooled salmon tightly in plastic wrap and then in foil or use a vacuum sealer to minimize air exposure. This will keep it good for up to 2 months. When it’s time to enjoy it again, defrost it in the fridge overnight and reheat in the oven at 180ºC/350°F for about 15-20 minutes, ensuring it stays flaky and moist.
How can I adjust the spice level if I’m sensitive to heat?
Very thoughtfully, you can adjust the amount of harissa paste based on your taste preferences. Start with just 1 tablespoon in the sauce, then taste it before pouring it over the salmon. If you want a bit more spice and flavor, add more harissa to the mixture or incorporate some into the yogurt before serving.
Can I use fresh vegetables instead of frozen Mediterranean veg?
Definitely! If fresh Mediterranean vegetables are available and in season, they can be a lovely substitution. Simply chop up a mix of zucchini, bell peppers, and eggplant, and roast them alongside the salmon. Just make sure they are cut into similar sizes as the frozen veggies to ensure even cooking.
Is this dish safe for pets or allergies?
While the golden hasselback salmon is a delicious and healthy dish for humans, remember that ingredients like anchovies and harissa may not be safe for pets, particularly dogs, and cats. If you or anyone you’re serving has seafood allergies, you might want to consider using chicken or a plant-based protein as an alternative.
Golden Hasselback Salmon with Flavor-Packed Couscous Delight
Ingredients
Equipment
Method
- Preheat the oven to 220ºC/425°F/gas 7.
- Score the salmon by making deep cuts into the salmon flesh, about 1cm apart.
- Finely grate the zest of your lemon onto a clean board.
- Pluck most of the basil leaves and blend the basil stalks with lemon zest.
- Finely chop the anchovy fillets and rub them into the salmon cuts.
- Blend the ripe tomatoes, 1 tablespoon of harissa, and 2 tablespoons of red wine vinegar until smooth.
- Stir the wholewheat couscous and drained chickpeas into the sauce, then squeeze the juice from the lemon into the mixture.
- Place the scored salmon on top of the couscous and surround it with frozen Mediterranean vegetables.
- Bake in the oven for 30 minutes until salmon is golden and flakes easily with a fork.
- Garnish with reserved basil leaves and serve.