Introduction

This Blueberry Glazed Salmon with Lemon Herb Couscous offers a delightful twist on a classic salmon dish. The sweet and tangy blueberry glaze perfectly complements the tender, flaky fish, while the bright, citrusy couscous adds a fresh balance. It’s an elegant yet easy meal that’s sure to impress.

A white plate holds a thick, grilled salmon fillet with a pinkish-orange color, visible grill marks, and a slightly crispy texture on top. On the salmon, there is a rich, dark purple sauce with whole blueberries and a smooth, glossy finish being poured from a white jug held by a woman's hand above it. Around the salmon, fresh blueberries, a lemon wedge, small green herbs, and some cherry tomatoes add pops of blue, yellow, and red color against the white marbled surface. In the background, a bowl with a yellowish food, likely a side dish, is visible but out of focus. 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 the 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, then remove from heat and set aside.
Step 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 with olive oil, and season with salt and pepper. Spoon or brush the blueberry glaze generously over the top of each fillet. Bake for 12–14 minutes until the salmon is 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. Place the dry couscous and a pinch of salt in a medium bowl. Pour over the boiling water or broth, cover, and let sit for 5 minutes. Fluff with a fork and stir in the lemon zest, lemon juice, olive oil, and fresh herbs. Season with salt and pepper to taste.
Step 4: Assemble and serve. Spoon the couscous onto plates or a serving platter. Top each portion with a blueberry glazed salmon fillet and drizzle with any extra glaze. Garnish with fresh parsley, lemon wedges, or microgreens for a vibrant finish.

Tips & Variations

Use vegetable broth instead of water for a more flavorful couscous base.
Substitute fresh herbs—try dill or cilantro for a different herbal note.
For a spicier glaze, add a pinch of chili flakes to the blueberry sauce.
If fresh blueberries aren’t available, frozen work beautifully when thawed slightly before cooking.

Storage

Store any leftover glazed salmon and couscous separately in airtight containers in the refrigerator for up to 2 days. Reheat the couscous gently in the microwave or on the stovetop with a splash of water or broth to keep it moist. The salmon is best reheated briefly at low temperature or enjoyed cold in salads.

How to Serve

A white plate with a blue rim holds a bed of light yellow couscous mixed with small green herb leaves, forming the base layer. On top sits a piece of cooked salmon with a slightly crispy texture, pinkish-orange in color. The salmon is covered with a thick layer of dark purple-blue berry sauce, adorned with whole glossy blueberries and some crushed dark berries. On the plate, next to the couscous, there are two lemon wedges adding a bright yellow contrast. The plate rests on a white marbled surface with soft natural light casting gentle shadows. 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, but make sure to thaw them completely and pat dry before cooking to ensure even baking and proper glaze adhesion.

What can I substitute for couscous if I want a gluten-free option?

Quinoa or cauliflower rice make excellent gluten-free alternatives and pair well with the lemon herb flavors.