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Salmon & Couscous Packets

  • Prep Time: 15 minutes
  • Cook Time: 20-25 minutes
  • Servings: 4
  • Course: Main Dish

Reynolds Kitchens® Tips

Reynolds Kitchens tip

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  • 4 sheets (12x18-inches each) Reynolds Wrap® Non-Stick Foil
  • 1 package (5.8 oz.) couscous, with garlic flavored seasoning packet
  • 1 1/4 cups water, divided
  • 1 package(6 oz.) sliced fresh mushrooms, reserve 12 slices for garnish
  • 1/2 cup slivered almonds (optional)
  • 4 salmon fillets(4 to 6 oz. each), fresh or thawed
  • 1 teaspoon fresh grated ginger
  • 1 teaspoon sesame oil
  • Salt and pepper to taste
  • 1/4 cup chopped green onion (optional)


Step 1

PREHEAT oven to 450°F.

Step 2

MIX couscous, seasoning packet, 3/4 cup water, mushrooms and almonds.

Step 3

CENTER one-fourth of couscous mixture on each sheet of Reynolds Wrap Non-Stick Foil with non-stick (dull) side facing up. Top with a salmon fillet. Sprinkle salmon with ginger; drizzle with sesame oil. Sprinkle with salt and pepper. Top with chopped green onion and 3 mushroom slices.

Step 4

BRING up foil sides. Double fold top and one end of packet. Through open end, add one-fourth of remaining water. Double fold remaining end to seal packet, leaving room for heat circulation inside. Repeat to make four packets. Place packets on a cookie sheet.

Step 5

BAKE 20 to 25 minutes or until salmon is opaque in center.

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