Preparation

• Mix the seasoning. In a small bowl, combine the smoked paprika, garlic powder, Aleppo pepper, cumin, sumac, and a big pinch each of kosher salt and black pepper. Mix well.
• Prepare and season the salmon. Pat the salmon dry with a paper towel and cut into 1-inch pieces. Season well with the prepared seasoning mix. Toss to coat.
• Make the harissa-yogurt sauce. In a medium mixing bowl, add the Greek yogurt, harissa, honey, lime and a big pinch of kosher salt (about ½ teaspoon). Whisk well until smooth. Set aside for now.
• Sear the salmon. In a large nonstick skillet, heat about 1 tablespoon extra virgin olive oil (or enough to lightly coat the bottom of the skillet) over medium-high heat until shimmering. Arrange the salmon in the pan in one single layer (do not crowd the pan). Reduce the heat to medium and use a fish spatula to gently press the salmon down for a few seconds. Allow the salmon to cook undisturbed for 4 to 5 minutes or until the bottom is crispy and the middle flesh is looking more cooked, then turn over and cook for another 1 to 2 minute or so until the salmon flakes easily at the touch of a fork.
• Garnish and serve. Transfer the salmon to a serving plate or platter and squeeze some fresh lime juice on top. Garnish with a drizzle of the harissa-yogurt sauce and the chopped green onions. Serve immediately with the remainder of the harissa-yogurt sauce to the side.