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<html lang="en-US"><head><meta charset="UTF-8" data-next-head=""><meta name="viewport" content="width=device-width, initial-scale=1" data-next-head=""><title data-next-head="">Baked Salmon With Harissa and Cherry Tomatoes Recipe</title><meta name="description" content="This easy salmon tray bake packs a real punch thanks to the flavorful marinade it cooks in The soy sauce is a bit of a non-Middle Eastern wild card, but contributes a welcome umami flavor Tunisian harissa adds a nice subtle spice to this dish, but you can also swap it out for biber salçasi, a Turkish red pepper paste that you can find in most Turkish or Middle Eastern grocery stores" data-next-head=""><link rel="shortcut icon" href="/favicon.ico" data-next-head=""><link rel="canonical" href="https://cooking.nytimes.com/recipes/1026695-baked-salmon-with-harissa-and-cherry-tomatoes" data-next-head=""><meta name="robots" content="noarchive, max-image-preview:large" data-next-head=""><link rel="manifest" href="/manifest.json...
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