Introduction

This Blueberry Glazed Salmon with Lemon Herb Couscous is a vibrant, flavorful dish that combines the rich taste of salmon with a tangy-sweet blueberry glaze. Paired with zesty lemon couscous, it makes for an impressive yet easy weeknight or dinner party meal.

A thick, grilled salmon fillet with a golden-brown crust sits in the center of a white plate. It is topped with a glossy dark purple-blueberry sauce that drips slightly down the sides, with whole blueberries and tiny green herb sprigs scattered on top. Beneath the salmon is a bed of light yellow couscous mixed with small green herb pieces, arranged in a loose circular shape. To the side of the couscous is a bright yellow lemon wedge garnished with a small green rosemary sprig. The plate rests on a white marbled surface with blurred lemons and greenery in the background. photo taken with an iphone --ar 4:5 --v 7

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 by combining blueberries, balsamic vinegar, honey, Dijon mustard, and lemon zest in a small saucepan. Simmer over medium heat 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, then remove from heat and set aside.
Step 2: Preheat the oven to 400°F (200°C) and line a baking sheet with foil or parchment. Place salmon fillets on the sheet, drizzle with olive oil, and season with salt and 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 for caramelized edges.
Step 3: Prepare the lemon herb couscous by placing dry couscous and a pinch of salt in a medium bowl. Pour boiling water or vegetable broth over it, cover, and let sit for 5 minutes. Fluff with a fork, then stir in lemon zest, lemon juice, olive oil, and fresh herbs. Season with salt and pepper to taste.
Step 4: To serve, spoon couscous onto plates or a serving platter. Top each with a glazed salmon fillet and an extra drizzle of blueberry glaze. Garnish with fresh parsley, lemon wedges, or microgreens for a vibrant finish.

Tips & Variations

For a vegan option, substitute salmon with thick slices of hearty tofu or portobello mushrooms and follow the glaze and couscous preparation as directed.
Use vegetable broth instead of water for cooking couscous to add more flavor.
If fresh blueberries aren’t available, frozen berries work just as well—no need to thaw before cooking.
Add a pinch of chili flakes to the blueberry glaze for a subtle spicy kick.
Serve with roasted vegetables or a simple green salad for a complete meal.

Storage

Store leftover salmon and couscous separately in airtight containers in the refrigerator for up to 2 days. Reheat salmon gently in the oven at low temperature to avoid drying out. Couscous can be quickly reheated in the microwave or on the stovetop with a splash of water to keep it moist.

How to Serve

A cooked salmon piece sits on a bed of light yellow couscous mixed with small green herb leaves. The salmon is topped with a glossy, dark purple blueberry sauce with whole blueberries and small green herb sprigs scattered on top. A lemon wedge garnished with a fresh rosemary sprig is placed on the side of the couscous. The dish is served on a white plate with a white marbled surface background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon fillets. Just make sure to thaw them completely in the refrigerator before preparing to ensure even cooking and the best texture.

Is it necessary to broil the salmon at the end?

No, broiling is optional. It adds a nice caramelized finish to the glaze, but the salmon will still be delicious without this step if you prefer to skip it for simplicity.

Blueberry Glazed Salmon with Lemon Herb Couscous Recipe

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★★★★★

4.8 from 53 reviews

A vibrant and flavorful dish featuring tender salmon fillets baked with a tangy blueberry balsamic glaze, perfectly paired with light and zesty lemon herb couscous. This recipe balances sweet, savory, and citrus notes for a refreshing yet comforting meal.

Author: Lena
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Dinner
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 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.
Prep and Bake the Salmon: Preheat oven to 400°F (200°C) and line a baking sheet with foil or parchment paper. 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 salmon is just cooked through and glaze bubbles slightly. Optionally, broil for the last 1–2 minutes to caramelize edges.
Prepare the Lemon Herb Couscous: Place dry couscous in a medium bowl with a pinch of salt. Pour boiling water or broth over the couscous, cover with plate or lid, and let sit for 5 minutes. Fluff with a fork, then stir in lemon zest, lemon juice, olive oil, and fresh herbs. Season with salt and pepper to taste.
Assemble and Serve: Spoon lemon herb couscous onto plates. Top with a glazed salmon fillet and add an extra drizzle of blueberry glaze. Garnish with fresh parsley, lemon wedges, or microgreens for a pop of color and freshness.

Notes

Use fresh or frozen blueberries as available; frozen blueberries may require slightly longer simmering.
Broiling at the end adds a delicious caramelized texture to the glaze.
Vegetable broth can be used instead of water for couscous to add more flavor.
Leftover glaze makes an excellent sauce for other grilled seafood or chicken dishes.
For a gluten-free version, substitute couscous with quinoa or rice.

Keywords: blueberry glazed salmon, lemon herb couscous, baked salmon, blueberry balsamic glaze, healthy salmon recipe