Blueberry Glazed Salmon Lemon Herb (Printer-friendly)

Salmon glazed with blueberry reduction served on lemon herb couscous, offering fresh, balanced flavors.

# What You'll Need:

→ 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 (about 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
19 - 1/2 teaspoon salt
20 - 1/4 teaspoon black pepper

# Directions:

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 - Bring vegetable broth and olive oil to a boil in a medium saucepan. 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, 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 Advice:

01 -
  • The blueberry glaze transforms simple salmon into something restaurant worthy with zero fancy techniques
  • Everything cooks in under 45 minutes but looks like you spent all afternoon in the kitchen
  • That sweet tangy sauce pairs perfectly with bright lemon couscous for a complete balanced meal
02 -
  • The glaze thickens quickly so keep an eye on it those last few minutes and stir more frequently
  • Room temperature salmon sears better than cold straight from the fridge so let it sit for 15 minutes first
  • Couscous continues absorbing liquid so fluff it immediately after the 5 minute rest period
03 -
  • If your glaze seems too thin just keep simmering another minute or two it will thicken up quickly
  • Room temperature salmon sears more evenly so take it out of the fridge before you start prepping
  • That extra bit of glaze you brush on during the last minute of baking creates such a beautiful sticky finish

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