TAPS Fish House & Brewery – Harissa-Grilled Salmon


Harissa-Grilled Salmon

Recipe type: Yield: 6 Prep time: Cook time: Total time:

Harissa-Grilled Salmon is a delicious, signature dish of Chef Andrew Monterrosa and TAPS Fish House & Brewery Irvine. Monterrosa serves this popular dish with toasted red quinoa, but any similar grain could be substituted.


1 1/2 lbs Fresh salmon – patted dry, skin removed and cut into four 6 oz portions
1/2 C Harissa sauce
2 T Olive oil


  1. In a small bowl, stir together harissa sauce and olive oil.
  2. Marinate the fish for about 20 minutes.
  3. Transfer to a plate and season lightly with salt and pepper.
  4. Depending on thickness of fish, grill approximately four minutes per side, testing
  5. for preferred doneness.
  6. Remove to warm platter.
  8. Transfer fish filet with spatula to a warmed plate.
  9. Add quinoa, garnish with pickled cucumber and spoon lemon vinaigrette carefully around front of fish.
  10. Top with toasted, crushed marcona almonds.

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