Spice & honey salmon with couscous

Spice & honey salmon with couscous

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(23 ratings)

Prep: 5 mins Cook: 15 mins Plus 10 mins marinating


Serves 2
The fish doesn't need to marinate for long to take on all the Moroccan flavours in this dish

Nutrition and extra info

  • Dairy-free

Nutrition: per serving

  • kcal506
  • fat22g
  • saturates4g
  • carbs47g
  • sugars8g
  • fibre1g
  • protein34g
  • salt0.21g
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  • 2 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 tsp ras-el-hanout spice (we used Bart - or see Know-how, below)
  • 1 large or 2 small garlic cloves, crushed
  • bunch spring onions, thinly sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 3 tsp olive oil, plus extra for drizzling
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 boneless, skinless salmon fillet
  • 140g couscous



    Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…

  • 2 tsp clear honey
  • handful mint, leaves finely sliced



    There are several types of mint, each with its own subtle difference in flavour and appearance.…


  1. Heat oven to 200C/fan 180C/gas 6. Zest and juice 1 lemon, then mix the zest and ½ the juice with the spice, garlic, ½ the spring onions and 2 tsp oil. Season well. Put the salmon into a shallow dish, spoon over the marinade, then leave for 10 mins to let the flavours mingle.

  2. Meanwhile, put the couscous in a large bowl. Tip in the remaining lemon juice and oil, spring onions and 150ml boiling water, then cover and leave to stand.

  3. Lift the salmon onto a foil-lined baking tray, spoon over any leftover marinade, then roast for 15 mins. With 5 mins to go, pull out the baking tray and spoon 1 tsp clear honey over each fillet.

  4. Add the mint to the couscous and fluff it up with a fork. Serve the salmon with the couscous, spoon over the juices from the baking tray and add lemon wedges.

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Comments (25)

donnadrew's picture

Just as delicious with trout filets, and 3 teaspoons of honey on each filet gives a beautiful sauce to drizzle over the couscous!

donnadrew's picture

Great simple recipe bursting with flavour. I upped the couscous ingredients to 200g to cater for our appetites, and used a chicken stock cube. I also added more honey, and will do again, as it was beautiful running through the couscous. Yum!

K1978's picture

Delicious! I made my own ras el hanout and served it with cooked barley, roasted carrots and cauliflower and watercress all tossed into a salad. I offered yoghurt on the side.

knj's picture

Delicious (left out the honey by mistake and it was still really tasty)!

Michele@sceniclighting.com's picture

I cooked this last night for the first time but made a couple of changes. To the salmon sauce, I added some tomato purée, a small amount of ketchup, 2 small drops of golden syrup and half a fresh chilli plus salt and pepper. I then left the salmon to marinade in the sauce for about 4 hours. I used a veg stock cube with the couscous and lemon and just steamed that without the onion etc, when it was ready I added some thinly sliced red pepper along with the onion and mint, I melted some butter in a saucepan and then added the couscous and veg just to cook for a couple of minutes. It turned out delicious, my husband said he would quite happily pay £20 to get the same in a restaurant - high praise indeed

kateclayton's picture

I thought this might be bland or too dry, but it wasn't at all - I added some lemon rind, a chicken oxo cube and sone chick peas to the couscous to give it a bit more 'oomph'. Will definitely make again.

emmawemma's picture

I really like this dish. As previous reviews have said, this is lovely and warming, but does need more honey to make a nice amount of sauce. When I cook this again I will also slice the spring onions as I didn't like them all stringy. I made this with basmati rice rather than couscous, but will try it with the latter next time.

hollywoozle's picture

I can't even begin to explain how much I love this recipe! The salmon is just so delicious! It's definitely one of my absolute favourites.

hollywoozle's picture

Nearly three years on and this recipe is still one of my faves!

pasta_queen's picture

My 3rd time cooking this dish, its absolutely stunning and so simple to make!

pasta_queen's picture

My 3rd time cooking this dish, its absolutely stunning and so simple to make!

cara_caz's picture

I thought this was delicious. Used a tandoori spice mix rather than the one suggested as it was all I had but it worked perfectly.
Easy, healthy and great for a mid-week meal or casual entertaining.

belsey's picture

I really did not like this recipe at all. Maybe it was the mix of the spices, I found it all a bit too busy, although I normally enjoy food with a middle eastern flavour. I think there are other far tastier salmon recipes on the website.

laurabostock's picture

This is my husband's favorite, I have made this dish about 20 times and I have even made it wrapped it in tin foil and put it on the BBQ in the summer months. Everyone I have ever had round for a meal have all adored the dish!! Highly recommend it.

annettej's picture

Lovely midweek meal but served with wild rice and mint

philinbrighton's picture

This was nice enough. really quick and very low fat if you leave the oil out. I think it could have used a little more honey but maybe that's because i didn't use the oil and the lemon needed diluting a bit. I think a bit of ginger in the marinade would have been nice too.

ashpool's picture

I used the salmon only from this dish. definately left the marinate on for a lot longer for a fuller flavour.I added some extra cumin and cinnamon to the ras-el-hanout. adding a tablespoon of honey near the end of the cooking whilst under the grill (or on a bbq!) gives it a fantastic glaze. one to try.

melhizz's picture

Very simple to make and very quick, I found it an ideal mid-week supper. I substituted the garlic and lemon for morrocan spices and sunflower seeds, and it was absolutely delicious

budgetmummy's picture

I love this recipe. Great one for entertaining as you don't spend long in the kitchen! Zesty and light. I even made an extra one and broke up the Salmon for a cous cous and salmon salad for lunch the next day. A firm fav!

mimi204's picture

I enjoyed this but then again I love warm, spicy, middle eastern food and i'm not a big fan of sauces. I thought this was terrfic as i find salmon a little rich and oily on it's own.


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