Herb crusted salmon with lemon couscous

A piece of cooked salmon on yellow couscous and greens on a blue plate.
Nothing tastes as good as NZ salmon with a twist of citrus. We used Marlborough-farmed Regal salmon for this recipe, which works beautifully with the citrus tang in the couscous. If you don't have a good lemon with lots of juice, try an orange.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dinner, Lunch
Servings 4 people


  • ½ cup mayonnaise
  • 2 tbsp fresh chopped herbs
  • 1 clove garlic finely chopped
  • ¼ cup Panko breadcrumbs
  • 4 boneless salmon fillets approx. 180-200g each
  • 1 ½ cups couscous
  • Zest of 1 lemon
  • ½ tsp chilli & lime spice
  • pinch sea salt
  • Olive oil
  • cracked pepper, herbs to serve


  • Preheat the oven to 180°C, line a tray with baking paper. Combine the mayonnaise, herbs and garlic and mix well.
  • Arrange the salmon fillets on the lined tray, and spread the mayonnaise mixture over the salmon fillets. Sprinkle over the Panko breadcrumbs.
  • Bake for 12-15 minutes or until golden and just cooked through.

For the couscous

  • Place the couscous in a bowl. Add the lemon zest, Cajun spice and salt.
  • Pour over 1 ½ cups boiling water. Cover and set aside for 5 minutes. Fluff with a fork.
  • Serve the salmon fillets on top of the lemon couscous and garnish with fresh herbs and a swirl of olive oil.
Tried this recipe?Let us know how it was!

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