Crispy Salmon with Smoky Lemon Crema and Harissa Bulgur Salad

This dish brings together perfectly seared salmon with a crisp skin and flaky interior, drizzled with a smoky lemon crema and a sprinkle of aromatic za’atar. The creamy, tangy sauce complements the rich fish beautifully.

On the side, a chewy bulgur wheat salad tossed with fresh tomato, cucumber and a hint of harissa adds a vibrant, refreshing contrast. It’s a balanced, flavorful meal that comes together quickly for a satisfying weeknight dinner.

Log in to save recipes and build weekly shopping lists.

Ingredients

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

1 tablespoon Harissa PowderView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.5 cup Bulgur WheatView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

1 tablespoon Za'atar SpiceView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small bowl, combine sour cream, chicken stock concentrate and the juice of half the lemon. Stir until smooth. Set aside.
2. Cook the bulgur wheat according to package instructions. Drain any excess water and fluff with a fork.
3. While the bulgur cooks, dice the tomato and cucumber into small pieces. Finely chop the dill. Mince the garlic.
4. In a large bowl, combine the cooked bulgur, diced tomato, cucumber, half the dill and harissa powder. Season with salt and pepper to taste. Set aside.
5. Pat the salmon fillets dry with paper towels. Season both sides with salt, pepper and za’atar spice.
6. Heat olive oil in a non-stick skillet over medium-high heat. Place the salmon skin-side down and cook until the skin is crispy and golden, about 4-5 minutes. Flip and cook for another 2-3 minutes for medium or to your desired doneness.
7. To serve, divide the bulgur salad between plates. Top with the seared salmon. Drizzle the lemon crema over the salmon and garnish with the remaining dill. Serve with lemon wedges from the remaining lemon half.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute salmon with another firm fish like trout or arctic char. Adjust cooking time as needed.

What can I use instead of bulgur wheat?

Quinoa or couscous work well as substitutes. Cook according to package directions before using.

Is this dish gluten-free?

Bulgur wheat contains gluten. For a gluten-free version, use quinoa or rice instead.