Description
This Maple BBQ Sauce Salmon recipe offers a delightful balance of smoky, sweet, and savory flavors. Roasted to perfection with a maple-infused spice rub, the salmon is complemented by a rich garlic brown butter pearl couscous. It's a quick and easy meal featuring tender, flaky salmon and nutty couscous that elevates a weeknight dinner or special occasion.
Ingredients
Salmon and Maple BBQ Seasoning
- 2 pounds salmon filets
- 1 tablespoon brown (or maple) sugar
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon cumin
- 2 to 3 tablespoons maple syrup
- 1 tablespoon unsalted butter
Brown Butter Couscous
- 1 cup uncooked pearl couscous
- 1 ¼ cups chicken or vegetable stock or water
- Pinch of salt
- 2 tablespoons unsalted butter
- 1 garlic clove, minced
Instructions
- Preheat and Prepare Salmon: Preheat your oven to 400°F (200°C). Place the salmon filets on a baking sheet lined with parchment paper or lightly greased to prevent sticking.
- Season Salmon: In a small bowl, whisk together brown sugar, garlic powder, smoked paprika, salt, black pepper, and cumin. Sprinkle this spice mix evenly over the salmon filets. Drizzle each filet with 2 to 3 tablespoons of maple syrup and spread it gently over the surface to coat thoroughly.
- Roast Salmon: Roast the salmon in the preheated oven for 10 to 15 minutes, or until the fish flakes easily with a fork and is cooked through. Optional: brush more maple syrup on top after roasting and garnish with chopped chives if desired. Serve immediately alongside the brown butter couscous.
- Toast Couscous: While salmon is roasting, heat a large saucepan over medium heat and add 2 tablespoons of unsalted butter. Once melted, stir in the pearl couscous, stirring frequently for 2 to 3 minutes until the couscous is lightly toasted and coated with butter.
- Cook Couscous: Add 1 ¼ cups of chicken or vegetable stock (or water) along with a pinch of salt to the pan with the toasted couscous. Bring the mixture to a boil, then reduce heat to a simmer and cover. Cook for 15 minutes or until the liquid is absorbed and the couscous is tender.
- Prepare Garlic Brown Butter: While couscous cooks, heat a small saucepan over medium heat and melt 1 tablespoon butter. Whisk frequently until the butter begins to brown and you see small brown bits forming. Remove from heat and stir in the minced garlic cloves, allowing the residual heat to soften the garlic flavor without burning.
- Combine and Serve: When couscous is finished cooking, drizzle the garlic brown butter over it. Toss gently to evenly coat the couscous with the garlic-infused butter. Serve the couscous hot alongside the roasted maple BBQ salmon.
Notes
- You can substitute brown sugar with pure maple sugar for a more pronounced maple flavor.
- Adjust the cooking time for salmon based on thickness to avoid overcooking.
- For a vegetarian option, omit the salmon and serve the garlic brown butter couscous as a side dish.
- Use low-sodium stock to control salt levels according to your preferences.
- Chopped fresh chives or parsley make a great garnish to add freshness.