CookingDinnerEasyRecipesShane Smith

Teriyaki Salmon with Couscous & Chickpea Salad

15 mins Cook
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This is literally a meal in minutes, couscous is one of those great go-to ingredients that can be ready in no time. This zesty salad is packed full of delicious vegetables, dried fruit & nuts and paired with the teriyaki salmon is a match made in heaven.

Both the salad and the salmon marinade can be made the day before to save you even more time. Recipe created by the amazing Shane Smith, Gem Brand Ambassador.

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Teriyaki Salmon with Couscous & Chickpea Salad

prep time
20 mins
cooking time
15 mins


  • small bowls

  • medium bowl

  • large bowl

  • lined baking tray


  • For the Teriyaki Salmon:

  • 4 Salmon Fillets

  • 2 tbsp Sweet Chilli Sauce

  • 2 tbsp Irish Honey

  • 2 tsp Sesame Oil

  • 4 tbsp Soya Sauce

  • 4 tsp Grated Fresh Ginger

  • For the Couscous Salad:

  • 160g Gem Couscous

  • 250ml Vegetable Stock

  • 400g Gem chickpeas, cooked

  • 1/2 Red Chill, chopped

  • 1 Garlic Clove, chopped

  • 3 Scallions, chopped

  • 10 Cherry Tomatoes, halved

  • 50g Gem Raisins

  • 25g Gem Flaked Almonds, toasted

  • Chopped Parsley

  • For the Lemon Dressing:

  • 3 tbsp Rapeseed Oil

  • 1 Lemon, juiced

  • 1/4 tsp Ground Cumin

  • 1/4 tsp Paprika

  • Pinch of Chilli Flakes

  • 1 tsp Dijon Mustard

  • Salt and Pepper to Taste


For the lemon dressing, whisk all the ingredients together and set aside.
To make the couscous salad, pour the warm vegetable stock over the Gem couscous and cover for 5 minutes.
Once all the stock has been absorbed, add the couscous and the remaining salad ingredients into a large bowl, pour on the dressing. Mix this well and keep at room temperature until serving.
Now onto the salmon, preheat your oven to 200C/180C fan.
For the Teriyaki marinade, mix all the ingredients together.
Place the salmon filets on a lined baking tray and spoon over the marinade, allowing to sit for 5 minutes.
The salmon goes into the preheated oven and depending on the filet size, they will bake for 12-14 minutes.
Serve the sticky salmon with the dressed couscous salad and some green vegetables like tenderstem broccoli.

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