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.
