Blueberry Glazed Salmon with Lemon Herb Couscous Recipe
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.
- 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
