Introduction

Blueberry Glazed Salmon with Lemon Herb Couscous is a delightful blend of sweet, tangy, and savory flavors that brighten up your dinner table. This dish combines tender salmon fillets with a fresh blueberry glaze and zesty, herby couscous for a deliciously balanced meal.

A white plate holds a piece of cooked salmon with a pink-orange color and a slightly crispy texture on the edges. On top of the salmon is a thick layer of dark purple blueberry sauce with whole fresh blueberries scattered across it. Underneath the salmon is a bed of pale yellow couscous mixed with small green herb leaves. There are two lemon wedges on the plate, one resting near the couscous on the left and another on the right side, both bright yellow with visible texture. A few fresh green herb sprigs are placed on the couscous for garnish. The plate sits on a white marbled texture with soft natural light shining on the dish. 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. 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.
Step 2: Prep and Bake the Salmon. 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, or until the salmon is just cooked through and the glaze is bubbling. Optional: broil for the last 1–2 minutes to caramelize edges.
Step 3: Prepare the Lemon Herb Couscous. In a medium bowl, add dry couscous and a pinch of salt. Pour boiling water or broth over it, cover with a 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.
Step 4: Assemble and Serve. Spoon the lemon herb couscous onto each plate or platter. Top with a glazed salmon fillet and an extra drizzle of blueberry glaze. Garnish with fresh parsley, lemon wedges, or microgreens for added color and freshness.

Tips & Variations

Use frozen blueberries if fresh are not available; thaw slightly before cooking for best results.
Swap parsley for basil or mint in the couscous for a different herbaceous note.
If you prefer a less sweet glaze, reduce honey or omit it altogether and add a touch of lemon juice for brightness.
For a gluten-free option, serve the salmon with quinoa or cauliflower rice instead of couscous.

Storage

Store leftover glazed salmon and couscous separately in airtight containers in the refrigerator for up to 2 days. Reheat the salmon gently in an oven or microwave to avoid drying it out, and warm the couscous in the microwave or on the stove with a splash of water or broth.

How to Serve

A nicely cooked piece of salmon with a shiny dark berry sauce on top is placed on a bed of light yellow couscous with small green herb bits mixed in. On top of the salmon, there are fresh green sprouts piled up along with whole dark blueberries that glisten in the light. To the left on the white rectangular plate, there is a bright yellow lemon wedge. Around the couscous and salmon, thin lines of the same dark berry sauce decorate the plate. The surface below the plate is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon fillets for this recipe?

Yes, you can use frozen salmon fillets. Just be sure to thaw them completely before cooking for even results.

Is it possible to make the blueberry glaze ahead of time?

Absolutely. The blueberry glaze can be made a day in advance and stored in the refrigerator. Reheat gently before using to restore its syrupy texture.