All good days end with maple BBQ salmon.
So guess what — it’s a Monday meal on a Monday!
This recipe is the very definition of a Monday dinner: simple, fast, satisfying and full of flavor. It comes together quickly, is easy to throw in the oven, and still tastes like you put in way more effort than you did.
I’m a big fan of salmon — though not everyone in my house is as obsessed as I am. Eddie will eat salmon, but he tends to reach for white fish, shrimp or scallops more often. Still, when I make salmon this good, he’s happy to eat it. I’m slowly trying to convert him, one tasty dinner at a time.
The flavor combo here is ridiculously simple and incredibly good. I’ve used this quick, BBQ-style spice mix for years; it gives you that sweet-smoky BBQ vibe without needing a bottled sauce or a special pre-mixed rub. It’s pantry-friendly and reliable.
A light spice rub and a tiny maple drizzle go a long way.
Because the salmon is so flavorful, I pair it with a simple but tasty side. Pearl couscous is one of my favorites — I’ve loved it since my twenties. Sometimes I use it in grain bowls or salads; other times I keep it simple, toss it with brown butter and garlic, and call it a perfect side.
For a vegetable, I usually serve parmesan roasted broccoli. Paired together — the salmon, brown butter couscous and a roasted veggie — it becomes a comforting, nostalgic meal. Growing up, dinner often had multiple components like this, and the three-part plate still feels cozy and complete to me.
So here we are. Eat up.
Maple BBQ Salmon with Brown Butter Couscous
Maple BBQ Sauce
Yield:
2
to 4 people
15 mins
30 mins
45 mins
Ingredients
- 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
Brown Butter Couscous
- 1 tablespoon unsalted butter
- 1 cup uncooked pearl couscous
- 1 ¼ cups chicken or vegetable stock (or water)
- pinch salt
- 2 tablespoons unsalted butter
- 1 garlic clove, minced
Instructions
-
Preheat the oven to 400°F (200°C). Place the salmon on a baking sheet.
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In a small bowl, whisk together the brown sugar, garlic powder, smoked paprika, salt, pepper and cumin. Sprinkle the mixture evenly over the salmon filets. Drizzle each filet with maple syrup and use a spoon to spread it over the surface.
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Roast the salmon for 10 to 15 minutes, until it just flakes with a fork. If you like, brush a little more maple syrup on the fish when it comes out of the oven. Garnish with chopped chives and serve immediately with the brown butter couscous.
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Brown butter couscous:
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Heat a large saucepan over medium heat and add 1 tablespoon butter. Add the pearl couscous and stir to coat, toasting for 2 to 3 minutes until lightly golden and fragrant. Pour in the stock (or water) and a pinch of salt, bring to a boil, then reduce to a simmer. Cover and cook for about 15 minutes, until the liquid is absorbed and the couscous is tender.
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While the couscous cooks, brown 2 tablespoons of butter in a small saucepan over medium heat, whisking often, until brown bits form and the butter smells nutty. Remove from heat and stir in the minced garlic.
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When the couscous is done, drizzle it with the garlic brown butter, toss to combine, and serve alongside the maple BBQ salmon.
Notes
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Cozy comfort right there.