Salmon is so moist and tender with delicious tangy-sweet glaze is a perfect weeknight dinner for two! Juices from the orange and lemon combined with sweet local maple syrup is truly a winning dish! Serve with mint couscous.
What an amazing meal! This one-pan salmon dish is such a nutritious meal, it is rich in protein, several nutrients and high in omega 3. It is light, yet so satisfying and so flavourful! I have made several salmon dishes, as it is one of my favourite fish meals. It is one those versatile fish that you can cook and serve in so many ways. I like to add it to soups, salads, stews and of course enjoyed as a fillet with simple ingredients.
WHY MAKE THIS RECIPE
- A delicious 30 minute meal
- It is super healthy and your body will thank you!
- A perfect weeknight dinner for 2
- A recipe that is simple, straight-forward and easy to make
- A healthy balanced meal
- An easy no-fuss one-pan dish
- Did I mention how yummy this meal is?!
INGREDIENTS AND TIPS
Salmon: can be such a versatile fish and when you pan-sear it in a skillet, it is important not to move the fish once you place it in the skillet. I recommend using a cast iron skillet or skillet/fry pan.
Some hints of purchasing salmon: it should not smell fishy, and if it does, it is not fresh. It should glisten, not look dull. Try to purchase Pacific or Alaskan salmon that sustainable or wild salmon if possible. and avoid farmed Atlantic.
Lemon juice: adds a citrus tangy freshness and brings out the flavours of the salmon and the other ingredients
Orange juice: this juice adds some sweetness to this dish
Garlic: is a must for it’s potent yet oh so delicious flavours
Maple syrup: this local maple syrup was just tapped this Spring, it so flavourful and delicious! Maple syrup adds a pure sweetness to this dish!
Parsley: this delicious herb, I used for garnishing
Couscous:
- For the couscous I wanted to keep it simple yet flavourful. I added red pepper, scallions, parsley, cherry tomatoes, mint, parsley, lemon juice and extra virgin olive oil, and seasoned with salt and pepper.
HOW TO MAKE THIS RECIPE
FOR THE SALMON: heat olive oil in a large skillet or cast iron pan over medium-high heat. Lay salmon skin side up and sear for 3-4 minutes. Flip salmon and sear 2-3 minutes.
Move salmon to side of the pan and add garlic, sauté for about 30 seconds, long enough to release its aroma. Stir in orange and lemon juices. Cook for about 1 minute to combine juices.
Lower the heat to simmer and add the maple syrup. As it simmers, coat the salmon with the glaze and it should reduce and thicken slightly.
Serve and garnish with parsley and coat salmon with the glaze. Enjoy with this delicious couscous!
FOR THE COUSCOUS: add couscous to a medium bowl, pour bowl water over the couscous, enough to cover it. Cover with towel or plate and in 1o minutes the couscous should be cooked. Drain if needed and set aside.
In a larger bowl, add pepper, scallions, cherry tomatoes, mint and parsley. Then add the couscous. In a small bowl, combine olive oil, lemon juice and pour over the couscous. Add salt and pepper to your liking. Stir until combined. Serve with fresh mint leaves.
I decided to serve this delicious salmon dish with couscous, keeping this dish light and fresh in flavour and texture. Salmon is rich and high in omega-3’s and I do find it so satisfying. The mint in the couscous I absolutely love for it’s fresh, taste and with it’s impressive health benefits. This dish is a win-win in many ways and I hope you try it!
Serve this delicious tangy sweet glazed salmon recipe with a fresh mint couscous! A perfect combination of flavours that truly balances the tanginess and sweetness of the salmon.
FAQ
Can I substitute the maple syrup for honey? Yes, you can and use the same amount, 2 tablespoons as I did for the maple syrup. The honey will give the salmon more of a crispy coating.
STORE the salmon is a separate container from the couscous and the salmon can last 3-4 days in the refrigerator. The couscous can be stored the same way and up to 5 days in proper container. Avoid freezing couscous as it becomes mushy once frozen.
Citrus Maple Glazed Salmon with Couscous
Equipment
- large skillet or cast iron pan
Ingredients
Salmon:
- 1 tbsp extra virgin olive oil
- 2 - 6 oz salmon fillets, skin-on
- salt and pepper
- 2 garlic, minced
- 1 orange, juice
- 1/2 a lemon, juice
- 2 tbsp pure maple syrup
- parsley, for garnishing
Couscous: make ahead
- 3/4 cup couscous
- 1/2 red pepper, diced
- 2 scallions, sliced
- 7-8 cherry tomatoes, sliced in half
- 1/4 cup parsley, chopped
- 2 tbsp mint, chopped
- 1/2 a lemon, juice
- 1 tbsp extra virgin olive oil
- salt and pepper
Instructions
- Heat olive oil in a large skillet or cast iron pan over medium-high heat. Lay salmon skin side up and sear for 3-4 minutes. Flip salmon and sear 2-3 minutes.
- Move salmon to side of the pan and add garlic, sauté for about 30 seconds, long enough to release its aroma. Stir in orange and lemon juices. Cook for about 1 minute to combine juices.
- Lower the heat to simmer and add the maple syrup. As it simmers, coat the salmon with the glaze and it should reduce and thicken slightly.
- Serve and garnish with parsley and coat salmon with the glaze. Enjoy with this delicious couscous!
Couscous: make ahead
- Using a medium bowl, pour boiling water over the couscous, enough to cover it and stir the couscous. Cover with a lid, plate or plastic wrap and wait for 8-10 minutes, remove the lid and fluff with a fork to separate the grains. Drain if needed and set aside.
- In a larger bowl, add pepper, scallions, cherry tomatoes, mint and parsley. Then add the couscous. In a small bowl, combine olive oil, lemon juice and pour over the couscous. Add salt and pepper to your liking. Toss and stir until combined. Serve with fresh mint leaves.
