Name: 30-Minute Moroccan-Spiced Salmon with Citrus Couscous Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Moroccan
Ingredients: 4 (6oz) salmon fillets (skin on or off); 2 Tbsp extra virgin olive oil; 1 lemon, zested and juiced (about 2 tsp lemon zest and 4 Tbsp lemon juice, divided); 1 tsp ras el hanout; 1 tsp Kosher salt; 2 Tbsp olive oil; 2 shallots, thinly sliced into half moons; 2 garlic cloves, finely chopped; 1½ cups (90g) Moroccan couscous; 1½ cups low-sodium chicken broth or vegetable broth, warmed; ½ cup sliced almonds; ½ cup fresh cilantro, roughly chopped, plus more for serving; ⅓ cup raisins or dried cranberries

If you’re craving a meal that’s packed with bold flavors yet comes together in a flash, then you’re going to absolutely love this 30-Minute Moroccan-Spiced Salmon with Citrus Couscous Recipe. I’ve made this dish countless times for friends and family, and every time it’s been a hit. The salmon is tender and flaky, kissed with warm Moroccan spices, while the citrusy couscous brings a refreshing brightness that balances the dish perfectly. Trust me, once you try this recipe, it’ll become one of your go-to weeknight dinners!

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Why You’ll Love This Recipe

Fast and Easy: Ready in just 30 minutes, perfect for busy weeknights.
Bold Flavor Fusion: Moroccan spices blended with bright citrus for an irresistible taste.
Nutritious and Balanced: High in protein with the perfect pairing of salmon and couscous.
Versatile and Crowd-Pleasing: My family goes crazy for this and it impresses guests every time.

A white bowl filled with a base layer of light yellow couscous mixed with chopped green herbs and small dark raisins. On top of the couscous, there is a piece of cooked salmon with a golden brown crust, broken open to show the soft pink inside. Thin almond slices and extra chopped green herbs are scattered on the dish. A silver spoon rests on the right side of the bowl, partially under the couscous. The bowl sits on a white marbled surface, and a light blue cloth napkin is visible nearby. photo taken with an iphone --ar 2:3 --v 7 - Moroccan-Spiced Salmon with Citrus Couscous, Moroccan salmon recipe, quick salmon dinner, citrus couscous recipe, flavorful weeknight salmon

Ingredients You’ll Need

This 30-Minute Moroccan-Spiced Salmon with Citrus Couscous Recipe uses simple ingredients that work harmoniously to create something extraordinary. I always recommend getting fresh salmon and quality spices to maximize flavor.

Flat lay of fresh pink salmon fillets with smooth skin, bright yellow lemons whole and halved showing juicy flesh, thinly sliced purple shallots arranged in half moons, vibrant green cilantro leaves roughly chopped, glossy golden raisins scattered around, pale beige sliced almonds with a smooth texture, and a small pile of warm brown ras el hanout spice powder with a fine texture, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7 - Moroccan-Spiced Salmon with Citrus Couscous, Moroccan salmon recipe, quick salmon dinner, citrus couscous recipe, flavorful weeknight salmon

Salmon Fillets: Fresh or thawed salmon works best; skin on for extra crispiness if you prefer.
Extra Virgin Olive Oil: Adds richness and helps the spices stick well.
Lemon (Zest and Juice): Fresh lemon gives that bright citrus zing that cuts through the spices.
Ras el Hanout: This classic Moroccan spice blend brings warm, earthy notes without heat.
Kosher Salt: Enhances all the flavors naturally.
Shallots: Mild and sweet, these soften beautifully in the couscous base.
Garlic Cloves: For that essential savory depth.
Moroccan Couscous: Small granules that quickly absorb flavor and moisture.
Chicken or Vegetable Broth: Warm broth infuses the couscous, adding more savory goodness.
Sliced Almonds: Provide a lovely crunch and nutty contrast.
Fresh Cilantro: Adds freshness and herbal brightness.
Raisins or Dried Cranberries: For a subtle sweetness that brings the dish together.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how adaptable this 30-Minute Moroccan-Spiced Salmon with Citrus Couscous Recipe is. You can easily personalize it to fit your taste or dietary preferences—here are a few ideas I’ve tried that really work well.

Spice It Up: Once, I added a pinch of smoked paprika to the ras el hanout for a smoky twist that everyone loved.
Grain Swap: Quinoa makes a great gluten-free substitute for couscous if you want to keep things light.
Veggie Boost: Toss in some toasted pine nuts or diced roasted bell peppers to add texture and color.
Herb Mix-Up: If cilantro isn’t your thing, fresh parsley or mint work well as fragrant alternatives.

How to Make 30-Minute Moroccan-Spiced Salmon with Citrus Couscous Recipe

Step 1: Prep and Season the Salmon

First things first—preheat your oven to 350°F. While that’s warming up, pat your salmon fillets dry with a paper towel; this helps the spice rub stick and ensures better browning. In a small bowl, whisk together olive oil, fresh lemon juice, ras el hanout, and kosher salt. Brush this fragrant mixture generously over each salmon fillet. I discovered that brushing it on the skin side as well keeps the flavors consistent. Pop the salmon onto a parchment-lined baking sheet and slide it into the oven. Bake for about 12-15 minutes, depending on thickness. You’ll want the internal temp to hit around 120°F for that perfect tender, flaky texture.

Step 2: Sauté Shallots and Garlic for the Couscous Base

While the salmon is baking, let’s get that couscous ready. Heat olive oil in a saucepan over medium-high heat until shimmering. Toss in the thinly sliced shallots, cooking for about 2-3 minutes until softened and slightly translucent—this unlocks their sweetness. Add the finely chopped garlic cloves and cook for one more minute, but be careful not to let the garlic burn; burnt garlic gives a bitter taste, so keep it moving in the pan.

Step 3: Cook and Fluff the Couscous

Next, stir in your Moroccan couscous, giving it a good toss so it’s evenly coated in the fragrant oil. Pour in the warm chicken or vegetable broth, then stir and cover tightly with a lid. Now, this is a trick I use: remove the pot from heat and let the couscous steam undisturbed for 5-7 minutes. This gentle steaming helps it stay fluffy and separate rather than mushy—something I learned the hard way! After resting, fluff it with a fork to separate those little grains perfectly.

Step 4: Finish the Couscous and Serve

To finish, add lemon zest, fresh lemon juice, sliced almonds, chopped cilantro, and your choice of raisins or dried cranberries. Stir everything gently but thoroughly. Taste it, and if you feel it needs more moisture, stir in a tablespoon or two of olive oil—this also adds a gorgeous sheen. Now plate up: spoon a generous bed of citrus couscous onto each plate and top with your perfectly baked Moroccan-spiced salmon. I always like to garnish with a little extra cilantro for color and freshness. Serve immediately and watch the smiles appear!

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Pro Tips for Making 30-Minute Moroccan-Spiced Salmon with Citrus Couscous Recipe

Dry the Salmon Thoroughly: Patting dry helps the spice rub stick and gives a nicer crust after baking.
Use Warm Broth for Couscous: This technique speeds up couscous cooking and enhances its flavor deeply.
Don’t Peek While Steaming Couscous: Trust me, lifting the lid interrupts the steam and can make couscous mushy.
Check Salmon Temperature: I avoid overcooking by using a thermometer to hit 120°F for tender, juicy salmon.

How to Serve 30-Minute Moroccan-Spiced Salmon with Citrus Couscous Recipe

A white plate holds a bed of light yellow couscous mixed with small green herb pieces, dark raisins, and thin white almond slices scattered on top. On the couscous lies a thick, golden-brown cooked salmon piece with a slightly flaky texture, partly broken to show its soft, pink inside. A silver fork is partially visible on the right side of the plate. The plate is placed on a white marbled surface with some couscous and almonds scattered around. Photo taken with an iphone --ar 2:3 --v 7 - Moroccan-Spiced Salmon with Citrus Couscous, Moroccan salmon recipe, quick salmon dinner, citrus couscous recipe, flavorful weeknight salmon

Garnishes

I like to keep garnishes simple but fresh: a sprinkle of chopped cilantro really brightens every bite, and a few lemon wedges on the side add a zesty pop. Sometimes, I also add a few extra toasted almonds on top for that irresistible crunch. These little touches not only look beautiful but elevate the flavors too.

Side Dishes

This recipe stands beautifully on its own, but if you want to round it out, I recommend serving it alongside a crisp green salad with a light vinaigrette or some roasted seasonal veggies like asparagus or carrots. A chilled glass of white wine or sparkling water with lemon complements the dish perfectly.

Creative Ways to Present

For special occasions, I’ve served this Moroccan-spiced salmon on a large platter with the couscous artfully spread underneath, garnished with edible flowers and thin lemon slices for a festive look. Another fun idea is to serve the couscous and salmon in individual mini cocottes or shallow bowls for a restaurant-style presentation that impresses guests without extra fuss.

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I put the salmon and couscous in separate airtight containers and refrigerate promptly. The couscous keeps well for up to 3 days, and the salmon for about 2 days. Separating them helps prevent the salmon from getting soggy, which is something I learned after the first few attempts!

Freezing

I wouldn’t recommend freezing the salmon after cooking because its texture changes a bit, but the dry, uncooked salmon fillets freeze just fine. Couscous doesn’t freeze particularly well after cooking—it tends to get a bit mushy. So for best results, make fresh couscous when you reheat.

Reheating

To reheat salmon, I gently warm it in a low oven (around 275°F) wrapped loosely in foil to keep it moist. For couscous, a quick five minutes in a pan over low heat with a splash of broth or olive oil gets it fluffy again without drying out. Avoid microwaving if you want to maintain the best texture.

FAQs

Can I use other types of fish besides salmon for this recipe?

Absolutely! While salmon has a rich flavor that pairs beautifully with Moroccan spices, you can substitute with other firm fish like cod, halibut, or sea bass. Just keep in mind that cooking times may vary depending on the thickness of the fillets.
What if I don’t have ras el hanout spice blend—what’s a good substitute?

If you don’t have ras el hanout, a mix of ground cumin, coriander, cinnamon, turmeric, and a pinch of paprika can mimic a similar warm flavor profile. Experiment to find the blend you like—it’s a fun way to customize the dish!
Is this recipe gluten-free?

Traditional couscous is made from wheat, so it’s not gluten-free. However, you can easily swap in gluten-free alternatives like quinoa or millet to keep it safe for gluten-sensitive eaters while preserving the texture and flavor balance.
Can I make this recipe dairy-free?

Yes! This recipe is naturally dairy-free since it uses olive oil instead of butter and relies on broth for moisture. Just double-check your broth package to ensure it’s free of dairy ingredients.
How can I tell when the salmon is perfectly cooked?

The best way is to use a food thermometer: aim for an internal temperature of about 120°F for tender, moist salmon. The flesh should flake easily with a fork but still appear slightly translucent inside. Overcooking will make it dry, so keep a close eye when baking.

Final Thoughts

I truly adore this 30-Minute Moroccan-Spiced Salmon with Citrus Couscous Recipe because it brings together vibrant flavors with a straightforward cooking process—perfect for when life gets busy but you still want something delicious and nourishing. It’s the kind of recipe I reach for when I want my family to enjoy something special without spending hours in the kitchen. Give it a go, and I promise it’ll become part of your regular rotation too. Happy cooking and bon appétit!