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Blueberry Glazed Salmon with Lemon Herb Couscous Recipe

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4.1 from 22 reviews

A vibrant and flavorful dish featuring tender baked salmon fillets topped with a sweet and tangy blueberry glaze, paired perfectly with zesty lemon herb couscous. This recipe combines fresh, wholesome ingredients for an elegant yet easy-to-make meal that’s perfect for any occasion.

Ingredients

For the Salmon & Blueberry 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

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 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 to add texture. Remove from heat and set aside.
  2. Prep and Bake the Salmon: Preheat the oven to 400°F (200°C) and line a baking sheet with foil or parchment paper. Place the salmon fillets on the sheet, drizzle with olive oil, and season with salt and black pepper. Spoon or brush the blueberry glaze generously over each fillet. Bake for 12–14 minutes, until the salmon is just cooked through and the glaze is bubbling. Optionally, broil for 1–2 minutes at the end to caramelize the glaze edges.
  3. Prepare the Lemon Herb Couscous: In a medium bowl, add the dry couscous and a pinch of salt. Pour over boiling water or vegetable broth, cover with a plate or lid, and let sit for 5 minutes. Fluff the couscous with a fork, then stir in 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 each plate or serving platter. Top each portion with a glazed salmon fillet and an extra drizzle of blueberry glaze. Garnish with fresh parsley, lemon wedges, or microgreens for a colorful presentation.

Notes

  • Add toasted almonds or pine nuts to the couscous for added crunch.
  • Swap couscous for quinoa, farro, or cauliflower rice for a different texture or dietary preference.
  • Stir crumbled goat cheese or feta into the couscous to add creaminess.
  • If using frozen blueberries, simmer the glaze 1–2 minutes longer to ensure thickening and bursting of berries.
  • Cook salmon to an internal temperature of 145°F (63°C) for safety; flesh should be opaque and flake easily. For a silkier texture, watch doneness cues carefully.
  • The blueberry glaze can be made ahead and refrigerated for up to 3 days; warm gently before using.
  • For skin-on salmon, bake skin-side down to retain moisture and ease serving.
  • Air fryer option: Cook at 400°F (200°C) for 7–10 minutes, adding glaze in the last 2–3 minutes.
  • Grilling option: Use medium-high heat, oil grates, and add glaze during the final few minutes to prevent burning.

Find it online: https://flavorspath.com/blueberry-glazed-salmon-with-lemon-herb-couscous-recipe/