Grilled Norwegian Salmon with Lemon-Herb Cous Cous

Grilled Norwegian Salmon with Lemon-Herb Cous Cous

    4 servings

  • 20-40 min

  • Difficulty


Photographer: Tom Haga

Simple Mediterranean lemon grilled Norwegian Salmon served over lemon-herb cous cous, finished with a tasty, creamy Greek cucumber-yogurt sauce.



4 each  5-6 oz Norwegian Salmon fillet(s), skin removed
1   cucumber
1 cups  Greek yogurt
1 clove  garlic
3 sprig  dill, fresh
.5   chives, fresh
.25 bunch  parsley
.25 bunch  mint, fresh
1.5 cups  water
1 cups  cous cous
2 tbsp  extra virgin olive oil
1 tbsp  lemon zest
2 tbsp  butter
4 tbsp  lemon juice
   fresh cracked pepper


The amount of ingredients has been changed. Keep in mind:
  • Cooking for more people takes longer time
  • Be careful with salty ingredients and spices, you should add to taste towards the end
  • Prepare the grill. 

Cucumber Yogurt Sauce       

  • Peel, seed and grate the cucumber, squeezing to remove excess liquid. 
  • Finely chop garlic, dill, chives, parsley and mint. 
  • Combine cucumber, yogurt, garlic, dill, salt and pepper. 

Cous Cous

  • Bring water (or you can substitute with broth) to a boil. 
  • Zest and juice the lemon. 
  • Chop chives, parsley, and mint. 
  • Place cous cous in shallow casserole dish. Add extra virgin olive oil, lemon zest, salt and pepper. 
  • Add boiling water and cover with lid. Let stand for 5 minutes. 
  • Add butter, lemon juice, chives, parsley, and mint. Fluff with fork and break up any lumps. 


  • Season salmon with salt and pepper. Grill over medium-high heat for 2-3 minutes on each side, or to desired temperature. 
  • Serve salmon atop cous cous garnished with cucumber-yogurt sauce.  

Serving Suggestion:

  • Serve with sauteed spinach with garlic.