Blueberry Glazed Salmon with Lemon Herb Couscous Recipe
This Blueberry Glazed Salmon recipe offers a delightful combination of tender, oven-baked salmon fillets topped with a sweet and tangy blueberry glaze. Paired with zesty lemon herb couscous, this dish balances rich, savory flavors with fresh, vibrant notes, making it perfect for a healthy weeknight dinner or an elegant meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
Salmon and Glaze
- 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
Lemon Herb Couscous
- 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
- Make the Blueberry Glaze: In a small saucepan, combine the blueberries, balsamic vinegar, honey, Dijon mustard, and lemon zest. Bring the mixture 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 added texture. Remove from heat and set aside.
- Prep and Bake the Salmon: Preheat your oven to 400°F (200°C). Line a baking sheet with foil or parchment paper. Place the salmon fillets on the baking sheet, drizzle lightly with olive oil, and season with salt and black pepper to taste. Generously spoon or brush the blueberry glaze over each fillet. Bake for 12–14 minutes, or until the salmon is just cooked through and the glaze is bubbling slightly. Optionally, broil the salmon for the last 1–2 minutes to achieve caramelized edges.
- Prepare the Lemon Herb Couscous: In a medium bowl, add the dry couscous along with a pinch of salt. Pour in the boiling water or vegetable broth, then cover the bowl with a plate or lid and let it sit for 5 minutes to absorb the liquid. Fluff the couscous with a fork, then stir in the lemon zest, lemon juice, olive oil, and chopped fresh herbs. Season with salt and pepper to taste.
- Assemble and Serve: Spoon the lemon herb couscous onto serving plates or a platter. Top each portion with a blueberry glazed salmon fillet and drizzle additional blueberry glaze on top for extra flavor. Garnish with fresh parsley, lemon wedges, or microgreens to add a visual pop before serving.
Notes
- You can use fresh or frozen blueberries for the glaze.
- Broiling at the end adds a nice caramelized texture but is optional.
- Substitute the couscous with quinoa or rice if gluten-free is preferred.
- Maple syrup can be used instead of honey for a vegan option.
- To save time, prepare the glaze while the oven preheats.
Keywords: blueberry glazed salmon, baked salmon, blueberry sauce, lemon herb couscous, healthy salmon recipe, easy salmon dinner
