This Maple Tahini Salmon is the perfect dish to serve at any family or friend affair! Thanks to Karen at The Coastal Table and Jennifer Johnson for creating and photographing this for us.

If you’re feeling ballsy, sub in 2 tbsp Soom Silan Date Syrup for 1/4 cup maple syrup!


For the sauce

  • 1/4 cup Soom Tahini
  • 1/4 cup pure maple syrup
  • 1 tbsp toasted sesame oil
  • 2 tbsp rice vinegar
  • Kosher salt and freshly ground black pepper to taste

For the couscous and salmon

  • 3 cups water
  • 2 cups Israeli couscous
  • 2 scallions
  • 1/4 cup chopped fresh cilantro
  • 4 4-ounce center-cut salmon fillets with skin on
  • Extra virgin olive oil
  • Salt and pepper 
  • Sesame seeds


  1. Preheat oven to 400F.
  2. Make the sauce. In a bowl, whisk together tahini, pure maple syrup, sesame oil, rice vinegar, and kosher salt and freshly ground black pepper to taste.
  3. Transfer about 1/3 cup of sauce into a separate bowl and set aside. Chill both until ready to use.
  4. In a medium saucepan, bring water to a boil. Add couscous, cover, and reduce to a simmer. Cook until water has evaporated and couscous is cooked, about 8-10 minutes. Fluff with a fork and set aside to cool.
  5. Once cooled, stir in scallions, and fresh cilantro. Brush tops of salmon fillets with a bit of extra virgin olive oil and season with salt and pepper.
  6. In a large oven-safe skillet, heat 2 tbsp oil over medium-high heat. Once oil is shimmering, add salmon fillets, skin-side up. Cook until salmon easily releases to flip, about 5 minutes. Flip, and continue to cook for another minute. Remove from heat and carefully drain off excess oil.
  7. Brush tops of each salmon with 1/4 cup of sauce, coating each well. Transfer salmon to oven to finish cooking, another 5-10 minutes (depending on thickness and desired cook).
  8. To serve, drizzle each plate with some reserved maple tahini sauce. Top each with equal amounts of couscous, followed by a piece of salmon. Top with some additional sauce, and sesame seeds and serve.
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