Smoky Harissa Yogurt Sauce for Pacific Halibut Burgers & More
June 18th, 2025A Delicious Sauce for Seafood With Cool-Spicy Flavor
Chef's note: Pacific Halibut Burgers can be broiled, grilled, baked, pan-fried, or air-fried. See the full array of Pacific Halibut Burger Cooking Methods for a complete list of options.
Bold, creamy, and just the right amount of smoky, this Smoky Harissa Yogurt Sauce is a vibrant way to elevate your next Pacific Halibut Burger. Greek yogurt provides a cool, tangy base, while harissa paste, smoked paprika, and fresh lemon juice add depth, spice, and brightness. It’s a simple sauce that packs complex flavor — perfect for layering onto a brioche bun alongside grilled peppers and fresh mint, or spooning over your favorite grilled seafood.
Harissa paste is a red chili paste common in North African and Middle Eastern cuisines. It packs some heat, and it's notable for its smoky flavor notes. If you're not sure what your spice tolerance is with harissa, start by mixing in half the suggested amount and taste it to see if it's to your liking. Add more as you like.
While this recipe was made with Pacific Halibut Burgers in mind, the sauce pairs beautifully with a wide range of seafood. Try this sauce for grilled sockeye, tucked into fish tacos, or served as a dipping sauce for crispy rockfish bites. However you use it, this versatile sauce for seafood is sure to bring smoky, spicy flair to any seafood-forward meal.
To serve the burger, we suggest grilled bell peppers and fresh mint as toppings that complement the harissa yogurt. However, you can use your favorite toppings — even a sliced tomato would pair nicely with the yogurt sauce.
Smoky Harissa Yogurt Sauce for Pacific Halibut Burgers & More
By Wild Alaskan Company
Note: The yogurt sauce does not require any cooking. The “cook time” listed in the recipe includes 30 minutes of resting time for the yogurt sauce, which allows the flavors to meld. While the aioli is resting, you can use that half hour of free time to cook the Pacific Halibut Burgers using your preferred method from the top of the blog post.
Prep time
5 minutes
Cook Time
30 minutes
Total time
35 minutes
Yield
4 servings
Ingredients
- FOR SMOKY HARISSA YOGURT
- ½ cup plain Greek yogurt
- 1 tablespoon harissa paste
- 1 tablespoon fresh lemon juice
- 1 small garlic clove, minced
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- FOR THE BURGERS
- 4 (5 oz.) Pacific Halibut Burgers
- 4 brioche hamburger buns, lightly toasted
- 1 cup grilled bell peppers, sliced (optional)
- ¼ cup fresh mint leaves, torn (optional)
Instructions
1. In a small bowl, whisk together the Greek yogurt, harissa paste, smoked paprika, lemon juice, garlic, salt, and pepper until smooth and well combined. Cover and refrigerate for 30 minutes.
2. Meanwhile, cook the Pacific Halibut Burgers using your preferred method. (See cooking method options above.)
3. Spread 2 tablespoons of the smoky harissa yogurt sauce over the bottom of the toasted bun. Top with grilled halibut burger, ¼ cup grilled peppers (if using), and a generous sprinkle of fresh mint (if using). Top with remaining bun and enjoy immediately.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
