Salmon Recipe

This salmon recipe provided by Alaska Seafood Marketing Institute

Serves 4


For the sauce:

1 (10-12 oz) bottle sesame-ginger or yuzu Asian-style dressing

For the couscous:

1/4 tsp saffron threads (or turmeric)

1 c pearl couscous

1 1/2 c water

Salt and pepper, to taste

2 tsp extra-virgin olive oil

4 lemon wedges

For the salad:

2 c seedless cucumber, halved lengthwise, then thin-sliced

2 c cherry/pear tomatoes, halved

1/2 c red onion, half-moon slivered

For the fish:

4 (4-5 oz each) wild Alaska salmon fillets

1 tbsp extra-virgin olive oil

Salt and pepper, to taste

For the greens:

8-12 c mixed greens


Step 1: Prepare the couscous

Place water, saffron, salt, and pepper in a medium pot; bring to a low simmer. Add the couscous and simmer for 7-9 minutes until tender. Drain couscous well; toss in a bowl with olive oil, then cool.

Step 2: Cook the fish

Quickly marinate salmon with 1 tbsp each dressing and olive oil. In a nonstick sauté pan, season the salmon with salt and pepper, then sear the fish for 2-3 minutes on one side until it is a light golden brown, flip the fish, and cook for a few minutes before removing it from the pan.

Step 3: Make the salad

In a mixing bowl, combine tomato, red onion and cucumber.

Step 4: For each serving

Spread 2-3 cups mixed greens on the bottom of a large, single-serving bowl. Drizzle 1 tbsp of dressing over the greens. In a mixing bowl, combine 1/4 of the couscous, 1 tbsp of the dressing, and squeeze the juice of one lemon wedge into the mixture. Toss, then place couscous mixture and 1/4 of the cucumber-tomato salad on top. Add salmon; spoon 1 tbsp dressing over salmon. Garnish with dill, lemon wedge, and/or crispy fried garlic.

If you enjoyed this salmon recipe, check out all of Fish Alaska’s salmon recipe library.