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Baked Salmon with Harissa & Pistachio Crumb

Baked Salmon with Harissa & Pistachio Crumb
Recipe Date:
2 November 2025
Serving Size:
4
Cook Time:
00:30:00
Difficulty:
Easy
Measurements:
Metric
Ingredients
  • 4 skin-on salmon fillets
  • 60 g shelled pistachios
  • 20 g panko breadcrumbs
  • 1/2 lemon, zested
  • 1/2 tsp flaky sea salt
  • 1 tbsp olive oil
  • 4 tsp quality harissa paste
  • ~ FOR THE POTATOES ~
  • 1 kg baby/chat potatoes
  • 1/2 lemon
  • 2 cloves garlic, peeled
  • 2 tsp olive oil (or 1 tbsp, if cooking in oven)
  • 1 tbsp apple cider vinegar
  • 1 tsp flaky sea salt
Directions

Wash the potatoes and place into a microwave proof bowl, cutting any larger ones in half so they are evenly sized. Cut the lemon into four pieces, peel the garlic and add both to the bowl. Cover the bowl with cling wrap and microwave on full power for ten minutes. Preheat oven to 180°C.

While the oven is warming, add the shelled pistachios into the bowl of a food processor and pulse to chop them roughly. (You still want some texture, do not over-process.) Add the chopped nuts to a bowl, with the breadcrumbs, lemon zest, flaky sea salt and olive oil, and mix to combine.

Arrange the salmon fillets, skin side down, on a lightly oiled baking tray. Spread one teaspoon of harissa over the top of each fillet. Evenly divide the pistachio mixture between the four fillets, pressing it down slightly onto the fish.

Lightly crush the cooked potatoes with a potato masher or a fork, squeeze over the lemon juice (carefully, as the lemon pieces will be very hot) and drizzle with the olive oil. Toss gently to coat, and cook in air fryer at 240°C until the potatoes are crisp and golden (about 10-15 minutes). Toss them a few times during cooking to ensure they crisp evenly. (Alternatively, cook the potatoes in the oven before cooking the salmon — follow the process as above, using a little extra olive oil, and add the potatoes to a pre-heated baking tray at 200°C. Roast for 20 minutes, turn them and roast for another 10 minutes.)

Place the tray of salmon into the oven and bake for 10-12 minutes. Once the salmon is cooked to your liking, remove it from the oven and let it rest for a few minutes before serving. While the fish is resting, season the potatoes. Toss the crispy potatoes in a tablespoon of apple cider vinegar and a teaspoon of flaky sea salt. Serve with some leafy greens.

Recipe by Colm O’Gorman

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