Name: Ultimate Harissa Salmon with Cucumber Mango Salad & Brown Rice
Prep time: 10 min
Cook time: 20 min
Ingredients: 2 salmon filets (skin off); Seasonings of choice (Salt, Pepper, Paprika, Garlic or Onion powder work great); 1 tsp olive oil; Optional to score a lattice pattern for extra crisp; 2 red bell peppers deseeded; 2 cloves garlic; 1/2 tsp cumin; 1/2 tsp salt; 1/2 tsp pepper; 1 tsp optional red pepper flakes; juice of 1/2 a lemon; 1/4 cup olive oil; 1 mango diced; 1 cucumber diced; 1/2 red onion diced; 1 tsp olive oil; zest of 1 lemon; salt and pepper to taste; brown rice; green onion

This Harissa Salmon is fiery, fresh, and feels gourmet — but it’s incredibly simple to make at home with minimal ingredients. Perfect for a healthy weeknight dinner, this recipe layers spice and flavor with roasted red pepper harissa sauce, crispy air-fried salmon, and a bright cucumber mango salad that cools everything down. Serve it all over brown rice for a filling, balanced meal that tastes like you ordered it from a trendy café.

Ingredients

Salmon:

2 salmon filets (skin on or off)
Salt, pepper, and any seasonings you like (paprika, garlic powder, cumin work great)
1 tsp olive oil (optional)
Optional: Score a lattice pattern on top for extra crisp and texture

The Harissa-style sauce:

2 red bell peppers, whole
2 cloves garlic
1 tsp ground cumin
½ tsp salt
½ tsp black pepper
1 tsp red pepper flakes (adjust or omit for heat level)
Juice of ½ lemon
¼ cup olive oil

Cucumber mango salad:

1 mango, diced small
1 cucumber, diced small
¼ red onion, finely diced
1 tsp olive oil
Zest of 1 lemon
Salt & pepper to taste

To serve:

Cooked brown rice
Chopped green onion for garnish

Instructions

1. Air Fry the Salmon:

Preheat your air fryer to 390°F. Pat your salmon filets dry and season both sides with salt, pepper, and any spices you love (paprika and garlic powder pair especially well with the harissa). Score a shallow crisscross or lattice pattern into the top of each filet with a sharp knife — this helps the surface crisp up beautifully. Air fry for 20 minutes, or until the outside is golden and the inside is flaky and tender.

A clean hand is cutting into seasoned with salt, pepper, paprika and oiled salmon on a diagonal with a sharp metal knife on a metal sheet on a wooden cutting board.

2. Make the Harissa Sauce:

While the salmon cooks, broil your red bell peppers whole on a foil-lined baking sheet until the skins are blackened and blistered — this should take about 12–15 minutes, but keep a close eye on them. Once broiled, place them in a bowl and cover tightly with a plate or plastic wrap to steam for 5 minutes. Peel off the skins and remove seeds.

Add the roasted red peppers to a blender or food processor along with garlic, cumin, salt, pepper, red pepper flakes, lemon juice, and olive oil. Blend until smooth. Taste and adjust seasoning or spice as needed — this sauce is all about bold flavor and personal heat preference.

On a black baking sheet is aluminum foil and cut red bell pepper into sheets that are seasoned with salt and pepper.

3. Make the Cucumber Mango Salad:

In a medium bowl, toss together the diced mango, cucumber, and red onion. Drizzle in olive oil, add lemon zest, and season with salt and pepper. Let this sit while everything finishes cooking — the flavors will meld and brighten.

On a wooden cutting board, a white bowl has cut red onion, diced yellow mango, and cubed cucumber seasoned on top.

4. Assemble:

Scoop your cooked brown rice onto a plate or bowl. Top with the hot salmon filets and drizzle generously with the homemade harissa sauce. Spoon the mango cucumber salad on the side or over top. Finish with chopped green onion for a pop of freshness.