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Inspired by Rice-A-Roni, this One-Pan Salmon with Herb Butter Couscous is light and bright. My family absolutely devours this dish, and I hope yours will too!
If you grew up eating Rice-A-Roni, the herby pearl couscous will immediately transport you to your childhood. It has the same salty, savory flavor but takes advantage of ingredients that you’ll be able to find in your own pantry. As you cook the couscous, keep a close eye on it and stir frequently so that it doesn’t scorch on the bottom of your pan. A combination of dry white wine and chicken broth help the pasta to cook through and become even more delicious.
With a trio of fresh herbs (rosemary, thyme, and parsley) and dried spices like onion powder and garlic powder, it has an elevated taste that kids and adults alike will love. I love to make this with thick salmon filets, but it would also be delicious with chicken thighs. Serve it with a crunchy salad or colorful veggies for a complete meal.
ingredients:
- Center-Cut Salmon Filets
- Kosher Salt
- Freshly Ground Black Pepper
- Extra-Virgin Olive Oil
- Yellow Onion
- Garlic Cloves
- Pearl Couscous
- Fresh Rosemary
- Fresh Thyme
- Flat-Leaf Parsley
- Dry White Wine
- Chicken Broth
- Lemon Zest
- Onion Powder
- Garlic Powder
- Salted Butter
- Grated Parmesan Cheese
- Lemon
step-by-step:
step one: sear the salmon
Season the tops of the salmon filets with 1 teaspoon salt and 1/4 teaspoon pepper.
Heat the oil in a large, deep skillet (or braiser) over medium-high heat. When hot, add the salmon filets, seasoned side down, and sear until a golden-brown crust has formed, about 3 minutes. Transfer to a clean plate and set aside. The salmon will finish cooking with the couscous; you just want a golden color on the top.
step two: cook the couscous
Reduce the heat to medium. Add the onion and garlic and cook, stirring, until tender, about 3 minutes.
Add the couscous and cook, stirring, toasting the couscous but being careful not to burn, 2 to 3 minutes.
Add the herbs (rosemary, thyme, and parsley) and white wine. Stir and cook until the wine is absorbed in the couscous, about 1 minute.
Add the broth, lemon zest, onion powder, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir to combine. Bring to a rapid simmer, then immediately reduce the heat to medium-low. Cover and cook until most of the liquid is absorbed, about 8 minutes.
step three: finish cooking the salmon
Remove the lid and stir in the butter and parmesan until well combined and the butter is melted. Nestle the salmon filets, browned side up, into the couscous. Cover and continue to cook until the salmon is cooked through, 3 to 5 more minutes, depending on the thickness of your salmon.
step four: garnish and serve
Remove from the heat. Garnish with more fresh thyme and serve with lemon wedges. Enjoy!
Recipe fAQs:
Pearl couscous (aka Israeli couscous) is a type of small pasta that’s made with semolina flour. It’s quick cooking and has a chewy texture that’s a delicious alternative to rice, quinoa, or other grains.
Any large, deep skillet will work! Think: a cast-iron skillet, an enameled braiser, or a straight-sided skillet.
This would be great with chicken breasts or even chicken thighs! Just adjust your cooking time accordingly.
I hope you love this One-Pan Salmon with Herb Butter Couscous as much as my family does! Comment below and let me know how it comes out!
Looking for more easy one-pan recipes? Try these!
Creamy Ricotta Chicken and Orzo Skillet
One-Pot Italian Shells and Cheese
One-Pan Salmon with Herb Butter Couscous
Ingredients
- 4 (6 to 8-ounce) center cut salmon filets, skin removed
- 1½ teaspoons kosher salt, divided, plus more to taste
- 1/2 teaspoon ground black pepper, divided, plus more to taste
- 2 tablespoons extra virgin olive oil
- 1/2 cup finely diced yellow onion
- 6 garlic cloves, minced
- 1½ cups pearl couscous (aka Israeli Couscous)
- 1 teaspoon finely chopped fresh rosemary leaves
- 2 teaspoons fresh thyme leaves, plus more for garnish
- 1 tablespoon finely chopped flat leaf parsley
- 1/2 cup dry white wine
- 2 cups chicken broth
- Zest of 1/2 lemon
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 tablespoons salted butter
- 1/2 cup grated Parmesan cheese
- 1 lemon, cut into wedges, for serving
Instructions
- Season the tops of the salmon with 1 teaspoon salt and ¼ teaspoon pepper.
- Heat the oil in a large, deep skillet (or braiser) over medium-high heat. When hot, add the salmon filets, seasoned side down, and sear until a golden-brown crust has formed, about 3 minutes. Transfer to a clean plate and set aside. The salmon will finish cooking with the couscous; you just want a golden color on the top.
- Reduce the heat to medium. Add the onion and garlic and cook, stirring, until tender, about 3 minutes.
- Add the couscous and cook, stirring, toasting the couscous but being careful not to burn, 2 to 3 more minutes.
- Add the herbs (rosemary, thyme, and parsley) and white wine. Stir and cook until the wine is absorbed in the couscous, about 1 minute.
- Add the broth, lemon zest, onion powder, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir to combine. Bring to a rapid simmer, then immediately reduce the heat to medium-low. Cover and cook until most of the liquid is absorbed, about 8 minutes.
- Remove the lid and stir in the butter and Parmesan until well combined and the butter is melted. Nestle the salmon filets, browned side up, into the couscous. Cover and continue to cook until the salmon is cooked through, 3 to 5 more minutes, depending on the thickness of your salmon.
- Remove from the heat. Garnish with more fresh thyme and serve with lemon wedges. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography and styling by Eat Love Eats.
I was in the middle of a kitchen remodel but wanted to have company for dinner. This recipe popped up in my email and I had access to an electric skillet so I thought what the heck I’ll give it a try. It was a big HIT!!!! It was easy and quick to prepare. The salmon cooked to perfection and the lemon butter herb couscous was out of this world. Served it with a salad and enjoyed our company. Thanks Alex
That is so great to hear! Good luck with the remodel 🙂
YES! YES! YES! This was amazing. Comes together quickly and one pot makes it super easy for clean up. Doubled it for a crowd and it was easily 10 stars! Will be making it again immediately!
This makes me so happy to hear. Thanks Amy!
Hi! Making this on Friday for the in-laws and can’t wait! Can I use Jovial Foods stelline instead of couscous? I have two boxes of it that I want to use up but wasn’t sure how that might translate in this dish!
For me the cook time on the salmon was wildly inaccurate (the instructions took it only to 70 degrees) so I had to change things rapidly. Aside from that the resulting meal was really great and I’ll make it again.
Sorry to hear that, but glad it ultimately came out good!
Can’t wait to make this! If making for two people but we want leftovers, is it better to save the third and four the servings of salmon to cook when reheating the couscous? Or can the entire recipe be cooked and then refrigerated?
This was so good and easy to make! Will definitely make again! Thanks for the recipe!
So glad you enjoyed this! Thanks for the review!
Can we substitute more broth for the white wine?
Yes, definitely!
Amazing!
What is the best substitute for cous cous to make it gluten free?
I would use Gluten Free orzo (I like Jovial foods) because it’s brown rice pasta- so it will still have enough starch to thicken and absorb the liquid just the same.
Can orzo be used in place of couscous?
yes! works just the same with orzo!