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Blueberry Glazed Salmon with Lemon Herb Couscous Recipe

Blueberry Glazed Salmon with Lemon Herb Couscous Recipe

5.2 from 16 reviews

This Blueberry Glazed Salmon with Lemon Herb Couscous recipe combines the rich, savory flavor of baked salmon with a sweet-tart blueberry glaze, perfectly complemented by a zesty, aromatic lemon herb couscous. It’s an elegant yet simple dish that brings together fresh ingredients and vibrant flavors for a healthy and impressive meal.

Ingredients

Scale

For the Salmon and Glaze

  • 4 salmon fillets (56 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

For the 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

  1. Make the Blueberry Glaze: In a small saucepan, combine the blueberries, balsamic vinegar, honey or maple syrup, Dijon mustard, and lemon zest. Bring the mixture to a simmer over medium heat and cook for 5 to 6 minutes, stirring occasionally until the berries burst and the glaze slightly thickens. Lightly mash some of the berries with the back of a spoon to create texture. Remove from heat and set aside.
  2. Prep and Bake the Salmon: Preheat your oven to 400°F (200°C) and line a baking sheet with foil or parchment paper. Place the salmon fillets on the sheet, drizzle lightly with olive oil, and season with salt and black pepper to taste. Spoon or brush the blueberry glaze generously over the top of each salmon fillet. Bake for 12 to 14 minutes, or until the salmon is just cooked through and the glaze is bubbling. For caramelized edges, broil the salmon for an additional 1 to 2 minutes if desired.
  3. Prepare the Lemon Herb Couscous: In a medium bowl, add the dry couscous along with a pinch of salt. Pour boiling water or vegetable broth over the couscous, cover the bowl with a plate or lid, and let it sit undisturbed for 5 minutes. 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.
  4. Assemble and Serve: Spoon the lemon herb couscous onto serving plates or a platter. Top each serving with a blueberry glazed salmon fillet. Drizzle extra blueberry glaze on top and garnish with fresh parsley, lemon wedges, or microgreens for an added pop of color and flavor before serving.

Notes

  • Use fresh or frozen blueberries based on availability; frozen will work just as well.
  • To make the glaze vegan, substitute honey with maple syrup.
  • If you prefer crispier salmon skin, keep the skin on and broil at the end.
  • Vegetable broth adds more flavor to couscous, but boiling water works fine and keeps it vegetarian.
  • Leftover glaze can be stored in the refrigerator for up to 3 days.

Nutrition

Keywords: blueberry glazed salmon, lemon herb couscous, baked salmon, healthy salmon recipe, fruit glaze, easy dinner, weeknight meal