Norwegian Salmon Recipe

Make the glaze

In a small bowl whisk together honey, harissa paste, olive oil, lemon juice, soy sauce, and minced garlic until smooth. Taste and season with 1/2 tsp salt and 1/4 tsp black pepper; set aside.

Prep salmon

Pat salmon fillets dry with paper towel. Season both sides lightly with remaining 1/2 tsp salt and 1/4 tsp black pepper. If fillets are thick, score skin lightly in 2 places to prevent curling.

Sear and glaze

Heat a large oven-safe skillet or nonstick pan over medium-high heat until shimmering. Add 1 tablespoon olive oil and place salmon skin-side down. Press gently for 10 seconds to ensure even contact. Cook skin-side down for 3-4 minutes until skin is crisp and golden. Flip fillets, brush the flesh generously with half of the honey-harissa glaze, and cook 1 minute more on the flesh side.

Finish in oven

Preheat oven to 200°C (400°F). Transfer skillet with salmon to the oven (or move fillets to a baking sheet) and roast for 4-6 minutes, depending on thickness, until internal temperature reaches 52–55°C (125–131°F) for medium-rare to medium. Remove from oven and brush with remaining glaze. Let rest 2 minutes before serving.

While salmon is roasting, prepare zucchini. Trim ends and cut each zucchini into 1/3-inch thick rounds or lengthwise slices. Toss zucchini with 1 tablespoon olive oil, 1/2 tsp salt and 1/4 tsp pepper until evenly coated.

Char in a hot pan: Heat a separate large skillet or grill pan over medium-high heat until very hot. Add zucchini in a single layer (work in batches if needed). Cook without moving 2-3 minutes until deeply browned on one side, flip and cook another 1-2 minutes until tender crisp. Transfer to a plate and keep warm.

Halve the lemons crosswise. Heat a small heavy skillet or grill pan over high heat until dry and smoking slightly. Place lemon halves cut-side down and char 1-2 minutes until caramelized and blackened in spots.

Finish and serve: Arrange zucchini on plates, place a glazed salmon fillet atop or beside the zucchini. Squeeze charred lemon over each fillet to taste. Drizzle with 1 tablespoon extra virgin olive oil and sprinkle chopped parsley over the dish.