Blueberry Glazed Salmon Lemon Herb

The first time I served this at a dinner party, my friend Sarah actually stopped mid conversation and asked what that gorgeous purple sauce was. Turns out she was a blueberry skeptic and now she texts me monthly for the recipe. The way the tart berries cut through the rich salmon still feels like magic every time I plate it.

I originally developed this recipe for a summer dinner when fresh blueberries were overflowing at the farmers market. Now I keep bags of frozen berries in my freezer just so I can make this year round. My teenage son actually requested it for his birthday dinner over steak which pretty much says everything.

Ingredients

• Fresh or frozen blueberries: The star of our glaze, these break down beautifully and their natural sweetness balances the balsamic vinegar perfectly
• Balsamic vinegar: Adds that deep complex acidity that makes the glaze taste sophisticated and rich
• Honey: Helps the sauce achieve that gorgeous sticky consistency and mellows the berries natural tartness
• Salmon fillets: Skin on or off works but I prefer skinless for easier eating and better glaze coverage
• Couscous: Such an underrated quick cooking grain that absorbs all those bright lemon herb flavors
• Lemon: Both zest and juice are essential here for cutting through the richness of the fish
• Fresh herbs: Parsley and dill make the couscous sing but honestly use whatever soft herbs you love

Instructions

Make the magic glaze:

Combine blueberries balsamic vinegar honey lemon juice Dijon mustard salt and pepper in a small saucepan over medium heat. Let it simmer gently for about 8 minutes until those berries burst open and the whole thing thickens into a gorgeous purple sauce that coats the back of your spoon.

Get the salmon ready:

Pat your salmon fillets completely dry and season them generously on both sides. Heat olive oil in an oven safe skillet until it shimmers then sear the salmon flesh side down for about 3 minutes until you get that beautiful golden crust.

Glaze and bake:

Flip those fillets over brush them generously with your blueberry glaze and slide the whole skillet into a 400°F oven. Let them bake for 8 to 10 minutes until the salmon flakes easily when you test it with a fork.

Cook the couscous:

Bring your vegetable broth and olive oil to a boil then stir in the couscous cover it up and take it off the heat. After 5 minutes fluff it with a fork and stir in all that bright lemon zest lemon juice and fresh herbs.

Plate it up:

Mound fluffy couscous onto each plate top with a glazed salmon fillet and drizzle any extra blueberry sauce over everything. Add extra herbs and lemon wedges if you want to make it look extra fancy.

Save

Last autumn I made this for my inlaws who are pretty traditional meat and potatoes people. The silence when everyone first took bites was terrifying but then my father in law actually asked if there was more couscous. Watching someone tentatively try something new and then genuinely love it is such a good feeling.

Making It Your Own

Sometimes I swap in frozen berries when fresh are not in season and honestly nobody can tell the difference once they are cooked down. A pinch of red pepper flakes in the glaze adds this lovely subtle warmth that balances the sweet berries. I have also used quinoa instead of couscous for extra protein and it works beautifully.

Perfect Pairings

A crisp Sauvignon Blanc cuts right through the richness of the salmon while complementing those bright lemon notes. For a nonalcoholic option sparkling water with a twist of lemon and a few fresh blueberries works surprisingly well. Simple roasted asparagus or green beans rounded out the meal perfectly without competing with the star of the show.

Make Ahead Wisdom

The blueberry glaze keeps beautifully in the fridge for up to a week and actually tastes better the next day as those flavors meld together. I often make a double batch just to have some on hand for quick weeknight dinners.

• Glaze can be made 2 days ahead and gently reheated before brushing on the salmon
• Couscous is best made fresh but you can prep all your herbs and lemon zest in advance
• Salmon should be cooked the same day for the best texture and flavor

Save

There is something so satisfying about a recipe that looks impressive but comes together so simply. Hope this becomes a regular in your dinner rotation like it has in mine.

Recipe Questions & Answers

→ How do I make the blueberry glaze smooth?

After simmering the blueberry mixture, mash the berries gently and strain through a fine sieve for a smoother texture, if desired.

→ Can I prepare the lemon herb couscous ahead of time?

Yes, couscous can be cooked and seasoned in advance. Store covered and reheat gently before serving to retain its fluffy texture.

→ What is the best way to cook salmon for this dish?

Pan-sear the salmon fillets skinless on medium-high heat until golden, then finish baking after brushing with blueberry glaze for moist, tender fish.

→ Can I substitute the couscous with other grains?

Quinoa, brown rice, or gluten-free grains can be used instead of couscous for dietary preferences or allergen concerns.

→ How can I add more heat to the blueberry glaze?

Add a pinch of red pepper flakes while simmering the glaze to introduce a subtle spicy kick that complements the sweetness.