Lemon Grilled Norwegian Salmon with Couscous

Salmon on the grill is simple summer food that can be varied in many ways. Here the Indian raita gives the dish a nice touch.

Difficulty Medium
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  • Heat up the grill.

  • Cut the salmon into servings, scrape the skin well, rinse and dry.

  • Sprinkle lemon zest, salt, pepper and sugar on the salmon.

  • Place on the grill skin side down and cover with a lid if you have one.

  • Leave on the grill for approx. 6 minutes.


  • Pell cucumber, cut in half lengthwise, remove the seeds and grate coarsely.

  • Sprinkle with salt and leave for 15 minutes.

  • Drain off the liquid and mix with yogurt and finely chopped coriander.

  • Taste with salt and pepper.


  • Bring vegetable stock and butter to a boil, add couscous and cook as instructed on the package.

  • Finely chop onion and garlic, and cut zucchini into 1 cm pieces.

  • Heat rapeseed oil in a casserole, add onion and garlic and sauté for approx. 2 minutes.

  • Add zucchini and canned bell pepper and sauté for 2 more minutes.

  • Add the couscous, stir well, cover with a lid and set aside for 5 minutes.

  • Taste with salt.

Serve grilled salmon with raita and couscous on the side.