Crispy-Skinned Salmon with Herby Couscous
A breezy main that looks five-star but comes together in under 30.
This dish is the definition of impressively effortless. Perfectly crisp salmon with flaky, buttery layers? Check. A bright, lemony bed of herby couscous that feels light and summery? Double check. Bonus points if you add blistered cherry tomatoes for that juicy pop and color bomb — but honestly, even without, this dish holds its own.
Pair it with a crisp glass of white wine or a cucumber gin & tonic, and you’ve got dinner party magic.
🐟Ingredients (Serves 4)
For the Salmon:
4 salmon fillets, skin-on (6 oz each)
Salt + freshly cracked black pepper
Olive oil
Lemon wedges, for serving
For the Herby Couscous:
1½ cups couscous
1¾ cups boiling water or broth
1 tablespoon olive oil or butter
Zest of 1 lemon
Juice of ½ lemon
¼ cup chopped fresh parsley
2 tablespoons chopped fresh dill (or mint, basil — whatever you’ve got!)
Salt + pepper to taste
Optional Blistered Tomatoes:
1 cup cherry tomatoes
Olive oil
Pinch of salt
🔥 How to Make It
1. Make the couscous.
Place couscous in a heatproof bowl. Add boiling water or broth, olive oil or butter, and a pinch of salt. Cover with a plate or lid and let sit for 5 minutes. Fluff with a fork, then stir in lemon zest, juice, and herbs. Taste and adjust — more lemon or herbs? Go for it.
2. Blister the tomatoes (optional but tasty).
Heat a drizzle of olive oil in a pan over medium-high heat. Toss in the cherry tomatoes and let them blister and pop, about 4–5 minutes. Season with salt and remove from heat.
3. Cook the salmon.
Pat the salmon skin dry with a paper towel (this is key for crispiness!). Season both sides with salt and pepper.
Heat olive oil in a nonstick or cast iron pan over medium-high heat. Place the salmon skin-side down and press lightly for the first 30 seconds to keep it flat. Cook 5–6 minutes until the skin is golden and crisp. Flip and cook the other side for 2–3 minutes until just cooked through.
4. Plate it like a pro.
Spoon herby couscous onto each plate, top with salmon, and scatter blistered tomatoes if using. Add a lemon wedge, a pinch of flaky salt, and a little drizzle of olive oil if you’re feeling fancy.
💁♀️ Host Mode Tips:
Make the couscous ahead and fluff it again before serving with a little warm broth or lemon water.
Use a mix of herbs for a layered flavor — parsley + dill + basil = coastal perfection.
Want to roast instead? Pop salmon in a 425°F oven for 12–15 minutes.
💡 Leftover Glow-Up:
Chop salmon and toss with leftover couscous + arugula for a dreamy next-day lunch. Add a dollop of aioli if you really want to win.