Blueberry Glazed Salmon Lemon (Printable)

Tender salmon glazed with blueberry over lemon herb couscous creates a vibrant, healthy meal.

# Ingredient List:

→ Blueberry Glaze

01 - 1 cup fresh or frozen blueberries
02 - 2 tablespoons balsamic vinegar
03 - 2 tablespoons honey
04 - 1 tablespoon lemon juice
05 - 1 teaspoon Dijon mustard
06 - 1/4 teaspoon salt
07 - 1/4 teaspoon black pepper

→ Salmon

08 - 4 salmon fillets (6 oz each), skin removed
09 - 1 tablespoon olive oil
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper

→ Lemon Herb Couscous

12 - 1 1/2 cups couscous
13 - 1 3/4 cups low-sodium vegetable broth
14 - 2 tablespoons olive oil
15 - Zest of 1 lemon
16 - 2 tablespoons lemon juice
17 - 2 tablespoons fresh parsley, finely chopped
18 - 1 tablespoon fresh dill, finely chopped (optional)
19 - 1/2 teaspoon salt
20 - 1/4 teaspoon black pepper

# How to Make:

01 - Combine blueberries, balsamic vinegar, honey, lemon juice, Dijon mustard, salt, and pepper in a small saucepan. Bring to a simmer over medium heat, stirring occasionally, until blueberries burst and sauce thickens (8-10 minutes). Mash berries gently with a spoon. Remove from heat and strain if a smoother glaze is desired. Set aside.
02 - Preheat oven to 400°F. Pat salmon fillets dry and season both sides with salt and pepper. Heat olive oil in an oven-safe skillet over medium-high heat. Sear salmon fillets, flesh side down, for 2-3 minutes until golden. Flip fillets, brush generously with blueberry glaze, and transfer skillet to oven. Bake for 8-10 minutes, or until salmon flakes easily with a fork.
03 - In a medium saucepan, bring vegetable broth and olive oil to a boil. Stir in couscous, cover, and remove from heat. Let sit for 5 minutes. Fluff couscous with a fork and stir in lemon zest, lemon juice, parsley, dill if using, salt, and pepper.
04 - Divide couscous among plates. Top each serving with a glazed salmon fillet. Spoon additional blueberry glaze over salmon if desired. Garnish with extra herbs and lemon wedges.

# Expert Tips:

01 -
  • The blueberry glaze strikes that perfect sweet-savory balance that makes dinner feel like an occasion
  • Couscous absorbs all those lemon and herb notes while the salmon cooks, meaning everything finishes at the same time
  • Leftovers reheat beautifully for lunch the next day, if there are any
02 -
  • The glaze will keep thickening as it cools, so remove it from heat when it still looks slightly thinner than you want
  • Room temperature salmon sears more evenly than cold-from-the-fridge fillets, so let it sit out for 15 minutes before cooking
  • Couscous absorbs liquid quickly, so measure your broth carefully for fluffy rather than gummy results
03 -
  • Pat the salmon completely dry before searing or it will steam instead of developing that gorgeous crust
  • Make double the glaze and keep it in the refrigerator for quick weeknight fish upgrades

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