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Blueberry Glazed Salmon with Lemon Herb Couscous

Blueberry Glazed Salmon

This Blueberry Glazed Salmon is an elegant dish that is surprisingly easy to make. A sticky, sweet, and tangy blueberry balsamic glaze caramelizes on tender salmon, creating a beautiful crust. Served on a bed of bright lemon herb couscous, it's a balanced, wholesome, and indulgent meal perfect for any night of the week.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 4 salmon fillets (5 to 6 ounces each)
  • 1 teaspoon Olive Oil
  • Salt & Black Pepper to taste
  • ¾ cup fresh or frozen blueberries
  • 2 tablespoons Balsamic Vinegar
  • 1 tablespoon Honey or Maple Syrup
  • 1 teaspoon Dijon Mustard
  • Zest from half a lemon
  • 1 cup dry Moroccan couscous
  • 1 cup Boiling Water or Vegetable Broth
  • Zest of 1 whole lemon and juice of half a lemon
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons chopped fresh parsley or basil

Equipment

  • Small saucepan
  • Baking sheet
  • Parchment paper
  • Heatproof bowl
  • Fork

Method
 

Instructions
  1. Prepare the Blueberry Glaze: In a small saucepan, combine the blueberries, balsamic vinegar, honey (or maple syrup), Dijon mustard, and lemon zest. Bring the mixture to a simmer over medium heat. Let it cook for about 5-7 minutes, stirring occasionally and gently mashing some of the blueberries with the back of a spoon to release their juices. The glaze will thicken slightly. Once done, remove it from the heat and set aside.
  2. Prep and Season the Salmon: Preheat your oven to 400°F (200°C). Pat the salmon fillets completely dry with a paper towel—this is key for getting a nice finish. Rub them with olive oil and season generously on all sides with salt and black pepper. Place the fillets on a baking sheet lined with parchment paper for easy cleanup.
  3. Glaze and Bake the Salmon: Spoon the blueberry glaze generously over the top of each salmon fillet, making sure to cover the surface completely. Place the baking sheet in the preheated oven and bake for 12-15 minutes. The exact time will depend on the thickness of your fillets. The salmon is done when it flakes easily with a fork.
  4. Make the Lemon Herb Couscous: While the salmon is baking, prepare the couscous. Place the dry couscous in a heatproof bowl. Pour the boiling water or broth over it, add the lemon zest, lemon juice, olive oil, salt, and pepper. Stir once, then cover the bowl tightly with a lid or plastic wrap. Let it stand for 5-10 minutes, until all the liquid has been absorbed.
  5. Fluff and Serve: Once the couscous has absorbed the liquid, fluff it up with a fork. Stir in the chopped fresh parsley or basil. Serve the warm Blueberry Glazed Salmon immediately over a bed of the lemon herb couscous.

Notes

For the best glaze, do not over-reduce it on the stove; it should be pourable and will caramelize in the oven. To avoid overcooking salmon, check for doneness by seeing if it flakes easily with a fork. For fluffy couscous, use a 1:1 ratio of couscous to boiling liquid, stir only once before covering, and fluff with a fork. The glaze can be made up to 3 days ahead and stored in the refrigerator. This recipe is versatile: other fish like Arctic char, or even pork or chicken, can be used, and quinoa is a great gluten-free substitute for couscous.