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Moroccan Harissa Salmon with Tzatziki

Created by Great Food

Warm Moroccan spices meet cool tzatziki in this healthy mid-week fish dish. We’ve chosen salmon and our Great Food Moroccan Falafel here, but this recipe is versatile enough to pair any of our bites with your favourite fish. Take your pick!


Great Food Aromatic Moroccan Falafelasa


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1 medium cucumber

1 tbsp olive oil

250g Greek yoghurt

A handful of mint

4 spring onions, finely sliced

1-2 tbsp lemon juice

Salt to taste

2 tsp rose harissa

4 tbsp Greek yoghurt

Zest of 1 lemon - save the juice for the tzatziki

4 Great Food Moroccan Falafel

4 salmon fillets, approx. 150g each

2 tbsp chopped coriander, plus some for garnish


Serves: 4 | Prep. time: 20m | Cooking time: 10m | Difficulty: Easy

1. Peel the cucumber and cut in half horizontally. Scrape out the seeds with a teaspoon (you can throw these away).

2. Finely dice the cucumber into tiny cubes or grate it if you prefer. Put in a colander set over a bowl and sprinkle it with a little salt. Leave for about 30 minutes until it has released some of its water.

3. Pat dry with paper towel then stir in the olive oil and Greek yoghurt, mint and spring onions.

4. Add lemon juice, salt and pepper to taste. Chill until ready to use.

For the salmon:

1. Heat your oven to 200°C / Fan 180°C / Gas Mark 6

2. Mix the harissa, yoghurt and zest in a bowl.

3. Roughly chop the falafel and stir into the yoghurt mix. You want it to keep some texture so don’t reduce it entirely to crumbs.

4. Reserve a tablespoon of coriander for garnish and stir the rest into the mixture. Taste for seasoning and add salt if necessary. (If it’s a bit thick, add more yoghurt).

5. Line a baking sheet with foil and brush lightly with oil.

6. Place the salmon fillets, skin side down, on the baking sheet and divide the topping between them, pressing down to make sure it sticks.

7. Roast for approximately 10 minutes, depending on how thick your salmon fillets are.