Introduction

This Blueberry Glazed Salmon is a delightful blend of sweet and tangy flavors that perfectly complements the rich, flaky fish. Paired with a fresh lemon herb couscous, it makes for an elegant yet easy weeknight dinner.

Blueberry Glazed Salmon with Lemon Herb Couscous Recipe - Recipe Image

Ingredients

4 salmon fillets (5–6 oz each, skin on or off)
1 tsp olive oil
Salt & black pepper (to taste)
¾ cup fresh or frozen blueberries
2 tbsp balsamic vinegar
1 tbsp honey or maple syrup
1 tsp Dijon mustard
Zest of ½ lemon
1 cup dry couscous
1 cup boiling water or vegetable broth
Zest of 1 lemon
Juice of ½ lemon
1 tbsp olive oil
2 tbsp chopped fresh parsley or basil
Salt & pepper to taste

Instructions

Step 1: Make the Blueberry Glaze. In a small saucepan, combine blueberries, balsamic vinegar, honey, Dijon mustard, and lemon zest. Bring to a simmer over medium heat and cook for 5–6 minutes, stirring occasionally, until the berries burst and the glaze thickens slightly. Lightly mash some berries with the back of a spoon for texture. Remove from heat and set aside.
Step 2: Prep and Bake the Salmon. Preheat oven to 400°F (200°C). Line a baking sheet with foil or parchment. Place salmon fillets on the sheet, drizzle lightly with olive oil, and season with salt and pepper. Spoon or brush blueberry glaze generously over the top of each fillet. Bake for 12–14 minutes, or until the salmon is just cooked through and the glaze is bubbling slightly. Optional: Broil the salmon for the final 1–2 minutes for caramelized edges.
Step 3: Prepare the Lemon Herb Couscous. In a medium bowl, add dry couscous and a pinch of salt. Pour over boiling water or broth, cover with a plate or lid, and let sit for 5 minutes. Fluff with a fork and stir in lemon zest, juice, olive oil, and fresh herbs. Season with salt and pepper to taste.
Step 4: Assemble and Serve. Spoon couscous onto each plate or platter. Top with a glazed salmon fillet and an extra drizzle of blueberry glaze. Garnish with fresh parsley, lemon wedges, or microgreens for a visual pop.

Tips & Variations

Use fresh blueberries if possible for a brighter flavor, but frozen berries work well too—just thaw slightly before cooking.
For a smoky touch, add a pinch of smoked paprika to the glaze.
Swap couscous for quinoa or rice if preferred, adjusting liquid ratios accordingly.
To make this dish dairy-free and vegan, replace salmon with thick slices of grilled eggplant or tofu and follow the same glaze and couscous preparation.

Storage

Store any leftover salmon and couscous separately in airtight containers in the refrigerator for up to 2 days. Reheat the salmon gently in the oven at low heat or covered in the microwave to avoid drying it out. The couscous can be quickly warmed on the stovetop or in the microwave. The blueberry glaze can also be refrigerated and gently reheated for extra sauce.

How to Serve

A white plate shows a piece of cooked salmon, placed horizontally at the center. The salmon is topped with a thick, dark purple blueberry sauce that has whole blueberries and small green herb leaves on it. Beneath the salmon, there is a bed of light yellow couscous mixed with small green herb pieces, spread out evenly on the plate. Around the couscous, there are some scattered blueberries and green herb sprigs for decoration. On the right side of the plate, there is a quarter slice of lemon with a green herb sprig resting on it. The plate is set on a white marbled surface, with blurred lemon halves and herbs in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the blueberry glaze ahead of time?

Yes, the glaze can be made a day in advance and stored in the refrigerator. Reheat gently before brushing over the salmon.

Is it necessary to broil the salmon at the end?

No, broiling is optional but it adds a lovely caramelized edge to the glaze and a slightly charred flavor. You can skip this step if you prefer a softer finish.