This Maple BBQ Salmon with Brown Butter Couscous brings together the best of sweet and savory flavors in one elegant dish that feels both comforting and sophisticated. The salmon gets a beautiful caramelized coating from a homemade maple barbecue glaze that balances the natural richness of the fish with smoky, sweet notes. Paired alongside is fluffy couscous that’s been elevated with nutty brown butter and fresh herbs, creating a perfect complement to the glazed salmon. This recipe transforms simple ingredients into restaurant-quality results that will impress family and guests alike. The combination works beautifully because the maple glaze adds depth without overwhelming the delicate salmon, while the brown butter couscous provides a luxurious yet light base that soaks up all the delicious flavors. Ready in just 30 minutes, this dish proves that weeknight dinners can be both quick and special.
Serving Size: 4 generous portions
What You’ll Need
For the Maple BBQ Salmon:
- 4 salmon fillets (6 ounces each), skin removed
- 1/3 cup pure maple syrup
- 3 tablespoons barbecue sauce (your favorite brand)
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 2 tablespoons olive oil
- Salt to taste
For the Brown Butter Couscous:
- 1 1/2 cups pearl couscous (also called Israeli couscous)
- 2 1/4 cups chicken or vegetable broth
- 4 tablespoons unsalted butter
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh lemon juice
- 1/4 cup toasted pine nuts or sliced almonds
- Salt and pepper to taste
Creating the Maple BBQ Glaze
Begin by making the maple barbecue glaze, which will infuse your salmon with incredible flavor. In a small saucepan, whisk together the maple syrup, barbecue sauce, soy sauce, apple cider vinegar, minced garlic, smoked paprika, black pepper, and cayenne if using. Bring this mixture to a gentle simmer over medium heat, stirring occasionally.
Let the glaze simmer for 8-10 minutes until it reduces by about half and becomes thick enough to coat the back of a spoon. The glaze should have a beautiful glossy appearance and smell wonderfully sweet and smoky. Remove from heat and set aside. This glaze can be made up to 2 days ahead and stored in the refrigerator.
Preparing the Brown Butter Couscous
Start the couscous while your glaze simmers to time everything perfectly. Heat the chicken or vegetable broth in a medium saucepan and bring to a boil. Add the pearl couscous and reduce heat to medium-low. Simmer uncovered for 10-12 minutes, stirring occasionally, until the couscous is tender and has absorbed most of the liquid.
While the couscous cooks, create the brown butter in a small saucepan. Add the butter over medium heat and swirl the pan occasionally. The butter will melt, foam, and then turn golden brown with a nutty aroma after about 3-4 minutes. Watch carefully to prevent burning. Once the butter smells toasted and turns amber colored, remove from heat immediately.
Cooking the Perfect Salmon
Pat the salmon fillets completely dry with paper towels and season both sides with salt and pepper. Heat olive oil in a large oven-safe skillet over medium-high heat. When the oil shimmers, carefully place the salmon fillets in the pan, leaving space between each piece.
Cook the salmon for 4-5 minutes on the first side without moving them, allowing a golden crust to form. Flip the fillets carefully and cook for another 2-3 minutes. Brush the tops generously with the maple BBQ glaze, then transfer the entire skillet to a preheated 400-degree oven for 5-7 minutes to finish cooking. The salmon should flake easily with a fork when done.
Finishing and Plating
Once the couscous has absorbed the broth, drain any excess liquid and fluff with a fork. Stir in the warm brown butter, chopped parsley, lemon juice, and toasted nuts. Season with salt and pepper to taste. The brown butter adds a rich, nutty depth that transforms simple couscous into something special.
Remove the salmon from the oven and immediately brush with another layer of the maple BBQ glaze for extra shine and flavor. The glaze should be sticky and caramelized on the surface of the fish.
Serving Your Masterpiece
Divide the brown butter couscous among four plates, creating a bed for the salmon. Place one glazed salmon fillet on top of each portion of couscous. Drizzle any remaining glaze around the plate for extra flavor and visual appeal. Garnish with additional fresh parsley and a lemon wedge if desired.
Storage and Leftover Tips
Leftover salmon and couscous can be stored separately in the refrigerator for up to 3 days. To reheat, warm the couscous in the microwave with a splash of broth to restore moisture, and gently reheat the salmon in a 300-degree oven for 5-7 minutes to prevent overcooking.
Flavor Variations
This recipe is wonderfully adaptable to different tastes. Try substituting honey for maple syrup for a different sweetness, or add fresh ginger to the glaze for extra warmth. The couscous can be enhanced with dried cranberries, chopped herbs like dill or cilantro, or different nuts such as pistachios or walnuts. For a lighter version, substitute the brown butter with olive oil and fresh lemon zest.
