Introduction

This Blueberry Glazed Salmon with Lemon Herb Couscous is a fresh and flavorful dish that combines sweet, tangy, and savory notes. It’s a simple yet elegant meal perfect for weeknights or special occasions, offering a delicious twist on classic salmon.

A close-up of a piece of cooked salmon on a silver fork, showing three layers: the bottom layer is light pink with a soft flaky texture, the middle layer is browned and slightly crispy, and the top layer is covered in dark purple blueberry sauce with whole fresh blueberries and a drop of the thick sauce dripping from the edge. The background is a smooth dark gray. 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 oven to 400°F (200°C). Line a baking sheet with foil or parchment paper. Place salmon fillets on the sheet, drizzle with olive oil, and season with salt and pepper. Spoon or brush blueberry glaze generously over each fillet. Bake for 12–14 minutes, or until 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, combine dry couscous and a pinch of salt. Pour over boiling water or broth, 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: Assemble and Serve. Spoon couscous onto plates or a platter. Top with glazed salmon fillets and drizzle with extra blueberry glaze if desired. Garnish with fresh parsley, lemon wedges, or microgreens for a pop of color.

Tips & Variations

Use vegetable broth instead of water to cook couscous for added depth of flavor.
Try substituting fresh basil for parsley in the couscous for a slightly different herbal note.
Broiling the salmon briefly at the end enhances caramelization and adds texture to the glaze.
If fresh blueberries aren’t available, frozen work perfectly—no need to thaw before cooking.

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 preserve moisture and avoid drying out. Couscous can be reheated in the microwave or on the stovetop with a splash of water to refresh its texture.

How to Serve

A white plate with a thin blue rim holds a dish with three main layers. The bottom layer is a bed of small, pale yellow couscous mixed with green herb leaves, forming a soft, grainy texture. On top is a thick, cooked salmon fillet with a light pink to orange color, showing mild grill marks and a moist texture. The top layer is a glossy, dark purple blueberry sauce with whole blueberries scattered across the salmon. Around the couscous are a few green herb sprigs and two lemon wedges with bright yellow skin and pale yellow flesh, placed opposite each other near the edge of the plate. The background 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 for this recipe?

Yes, frozen salmon can be used. Thaw it completely in the refrigerator before cooking to ensure even baking.

Is it possible to make this recipe gluten-free?

Absolutely. Substitute the couscous with quinoa, rice, or another gluten-free grain option to keep the dish gluten-free.