Blueberry Glazed Salmon Lemon (Print Version)

Salmon glazed with blueberry and served atop zesty lemon herb couscous for a fresh, healthy meal.

# What You 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 (optional)
19 - 1/2 teaspoon salt
20 - 1/4 teaspoon black pepper

# How-To:

01 - In a small saucepan, combine blueberries, balsamic vinegar, honey, lemon juice, Dijon mustard, salt, and pepper. 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 Advice:

01 -
  • The blueberry glaze creates this gorgeous purple sheen that makes everyone think you spent hours on something spectacular
  • You get that perfect restaurant style crispy skin and tender middle without any fancy techniques
  • The lemon herb couscous soaks up all those fruity juices and becomes the best part of the plate
02 -
  • The glaze will continue thickening as it cools, so don't reduce it too much or you'll end up with blueberry candy
  • Couscous can go gummy if you overcook it, so trust the 5 minute steaming time exactly
  • Room temperature salmon sears more evenly than cold from the fridge salmon
03 -
  • Wild salmon has a stronger flavor that stands up beautifully to the bold blueberry glaze
  • Toasting the couscous in the olive oil for 2 minutes before adding liquid adds a wonderful nutty depth

Go Back