These easy honey garlic salmon couscous bowls are perfect for weeknight dinners. Salmon is seared until golden, then finished in a sticky honey-garlic sauce. Serve over couscous with vegetables and extra sauce for a simple, satisfying meal.
How good does this dinner look?
This salmon is tender and flaky with a golden, crisp exterior. A buttery sear combined with a sticky honey-garlic glaze makes each bite rich and flavorful. It’s easy to make and tends to become a family favorite.
I often cut the salmon into cubes for bowls — it’s easy to portion and kids tend to prefer bite-sized pieces. The cubes also sear more evenly and make assembling bowls quick and convenient. You can swap the couscous for rice, quinoa or serve the salmon on a salad.
A heavy skillet that can get hot — like cast iron or ceramic — is key. I use butter to encourage a deep golden crust and rich flavor. High heat gives a quick sear without overcooking. Once the salmon is browned, add a mixture of honey, garlic and a splash of water to the pan and let it bubble and reduce into a sticky glaze that coats the fish and keeps the interior tender. The sauce is irresistible and often scraped up straight from the pan.
If you want extra glaze, doubling the sauce is an easy option.
For bowls, use whatever add-ins you enjoy. I like shaved carrot ribbons for a bright crunch and sliced avocado for creaminess. Pickled onions and fresh cilantro add acidity and brightness. The warm, sticky salmon paired with creamy avocado is especially delicious.
I usually skip a separate dressing since the salmon’s sauce flavors the whole bowl, but a light lemon or citrus vinaigrette can be nice if you prefer extra tang.
These bowls are an easy weeknight solution that come together quickly and are flexible with leftovers. Use cooked grains you have on hand or toss leftover salmon into the bowls. The method is simple and reliable — sear, glaze, and assemble.
The result is sticky, buttery, flaky salmon that’s a hit with everyone.
Sticky Honey Garlic Salmon Couscous Bowls
Honey Garlic Salmon Couscous Bowls
Leave a Review »
Ingredients
- 1 cup uncooked couscous
- 2 carrots peeled and shaved into ribbons
- ⅓ cup honey
- 2 tablespoons water
- 2 garlic cloves minced
- 3 to 4 salmon filets cut into 1–2 inch cubes
- kosher salt and pepper
- 3 tablespoons unsalted butter
- 1 avocado thinly sliced
- fresh cilantro for serving
- pickled onions for serving
Instructions
-
Cook the couscous according to package directions (about 12–15 minutes), using stock or water. Aim to have couscous ready when the salmon is finished. Peel and shave the carrots while the couscous cooks.
-
Mix the honey, water and minced garlic in a small bowl and set aside. If you want extra sauce, double these amounts.
-
Pat the salmon dry with paper towels and cut into evenly sized cubes so they cook uniformly.
-
Season the salmon with kosher salt and pepper on all sides.
-
Heat a cast iron or ceramic skillet over medium-high heat for 5–6 minutes so it’s hot. Add the butter and let it melt and begin to brown.
-
Add the salmon in a single layer and cook until deeply golden on the first side, then flip and cook about 1 minute on the other side to brown.
-
Pour the honey mixture into the skillet. It will bubble and reduce; cook 3–4 minutes until the sauce thickens and becomes sticky, coating the salmon.
-
Assemble bowls: couscous on the bottom, top with shaved carrots and sliced avocado, then add the salmon. Finish with cilantro and pickled onions and serve immediately.
-
This salmon is also excellent served over plain rice or mixed into salads.
Did you make this recipe?
Please share a photo if you try it — I appreciate your feedback and love seeing how you customize the bowls.
Look at that crisp!