Creamy Lemon Dill Salmon
with Harissa Bulgur Salad
- Wheat
- Fish
- Sesame
Fishing for some cooking compliments? We’ve got just the thing. Here, salmon fillets are seared until crisp-skinned and flaky, then drizzled with a smoky lemon crema and sprinkled with aromatic Za’atar spice. They’re paired with a chewy bulgur salad that features fresh tomato and cucumber for a meal that’s sure to help you find that dinner dev-ocean you’ve been searching for.
Ingredients
2 tablespoon
Sour Cream
1 unit
Chicken Stock Concentrate
1 unit
Lemon
1 clove
Garlic
1 unit
Mini Cucumber
1 tablespoon
Harissa Powder
1 unit
Tomato
½ cup
Bulgur Wheat
(Contains: Wheat)
¼ ounce
Dill
10 ounce
Salmon
(Contains: Fish)
1 tablespoon
Za'atar Spice
(Contains: Sesame)
Not included in your delivery
2 teaspoon (tsp)
Olive Oil
2 teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry all produce. • Peel and mince garlic. • Heat a drizzle of oil in a small pot over medium-high heat. Add garlic. Cook, stirring, until fragrant, 30 seconds. • Add bulgur, stock concentrate, 1 cup water, ½ tsp harissa powder (be sure to measure), and salt (we used ½ tsp). (For 4 servings, use 2 cups water and 1 tsp harissa powder; we used 1 tsp salt.) Bring to a boil, then cover and reduce to a low simmer. Cook until water has absorbed and bulgur is tender, 12-15 minutes. • Keep covered off heat until ready to use in step 5.
• While bulgur cooks, zest and quarter lemon. Pick and finely chop fronds from dill. Finely dice tomato. Trim and finely dice cucumber.
• In a small bowl, combine sour cream, lemon zest, half the chopped dill, and a squeeze of lemon juice. Season with salt and pepper.
• Pat salmon* dry with paper towels and season with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add salmon skin sides down. Cook until skin is crisp and fish is almost cooked through, 5-7 minutes. Flip and cook until fish is opaque and cooked through, 1-2 minutes more. • Remove from pan and set aside.
• In a medium bowl, combine cooked bulgur, tomato, cucumber, remaining chopped dill, and a squeeze of lemon juice to taste. Season with salt and pepper.
• Divide salmon between plates and drizzle with creamy lemon dill sauce. Sprinkle with a pinch of Za’atar Spice to taste. Serve bulgur salad on the side. Squeeze juice from any remaining lemon wedges over top and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the creamy lemon dill sauce and harissa bulgur salad, though some found it too spicy; adjust harissa to taste 🌶️.
- Ease of prep: Quick and simple to make, with clear instructions helping even novice cooks achieve restaurant-quality results.
- Suggestions: Consider baking the salmon instead of pan-frying for more even cooking; add extra veggies like zucchini for more volume.
- Portions: Some felt the salmon pieces were small; bulking up the meal with a green salad on the side can help.
- Freshness: Several noted issues with produce quality, especially cucumbers and tomatoes; use promptly for best results.
Reviews from our home cooks
It was the Harissa bulgur salad that drew me into this one. I am quite enthusiastic about bulgur as a healthier whole grain option in place of rice or other refined carbohydrates (hint, hint: more bulgur options on the menu, please!!!) and this did not disappoint! I actually thought that I would trooper through the salmon to get to the side because I am pretty finicky about this particular fish - but, surprise (to me)! It was really terrific! This cooking method produced a beautiful sear and texture and the Lemon dill sauce was an outstanding accompaniment. Harissa was new to me as well and played well against the Za'atar garnish on the salmon. Well done!
Very nice, and the salmon that came were nice pieces, not huge, but they sauted just right to get the skin crispy and delicious. Be careful with the harissa spice, as the directions specifically point out, because the little package of harissa was a lot bigger than what the recipe calls for. This was a delicious combination, and the uncooked fresh veggies in the bulgur salad added a good crunch. (I find that these 30 min recipes take me a lot longer than 30 min, but I'm not used to following recipes, LOL. It's worth the taste, though.)
Delicious, the lemon dill sauce was a perfect salty sweet sour over the salmon. Instructions were clear and easy to follow lead to a great dinner over all. Was a little nervous about the Bulger salad but it was really good. As usual was not spicy enough base, but came with plenty of seasoning for me to kick it up.
I added only about half of the directed harissa seasoning. I also put the za-atar seasoning and lemon directly on the salmon before cooking it. I baked the salmon in the oven and it turned out great! I loved the bulgur salad! I would recommend about twice as much sour cream, however. I would definitely make this again!
Finally cooked this up for dinner and WOW the bulgur salad is delicious and I ate almost all of it for dinner! Easy to make by throwing in the veggies and seasonings. The salmon turned out amazing but I did tweak the seasoning to make it more flavorful. Loved the lemon dill sauce on the top!
SO good. One of our favorites so far. The harissa bulgur salad was spicier than expected and delicious; a great contrast to the dill sauce. I'd cook the salmon less next time.
The salmon was great and the Harissa Bulgar Salad was out of this world! They were both very easy to make and looked a lot fancier than the amount of time it took to make.
It needs so much more flavor. The lemon dill sauce was the best thing about the recipe (but it needed more sour cream and more lemon juice). The salmon and the bulgur salad needed so much more flavor. Even after plating it I needed to add a lot more salt. I think we should have used a lot more of the harissa and the Zartar spice. Those went to waste......and the dish definitely could have used it.
The salmon was quite good - I used the za'atar seasoning on the salmon itself rather than as a garnish - but the real star of the show was that harissa bulgur salad!
Enjoyed this salmon recipe. Only made half the bulgur wheat. Too many carbs. Made green salad to go with. Vegetables and sauce were good mix-ins.
