Spice & honey salmon with couscous

Spice & honey salmon with couscous

  • 1
  • 2
  • 3
  • 4
  • 5
(30 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
Save to My Good Food
Please sign in or register to save recipes.


  • 2 lemons



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

  • 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 fillets
  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
25th Jan, 2015
Nearly three years on and this recipe is still one of my faves!
23rd Jul, 2011
My 3rd time cooking this dish, its absolutely stunning and so simple to make!
23rd Jul, 2011
My 3rd time cooking this dish, its absolutely stunning and so simple to make!
9th Jun, 2011
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.
1st Mar, 2011
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.
25th Nov, 2010
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.
23rd Nov, 2010
Lovely midweek meal but served with wild rice and mint
philinbrighton's picture
7th Jul, 2010
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.
22nd Jun, 2010
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.
3rd Nov, 2009
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


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?