In large glass measuring cup add lemon peel, lemon juice, dill weed, garlic powder, salt and pepper. Mix well. Add the salmon steaks to a ziploc bag and pour the marinade over. Place in the refrigerator for 20-30 minutes, turning the bag half way through.
Preheat oven to 400 degrees.
Lay salmon steaks on a baking pan and bake for 10-20 minutes until fish flakes with a fork. Serve with the couscous.