Blueberry Glazed Salmon Lemon (Printable)

Salmon fillets glazed in a tangy blueberry sauce, served on lemon-infused couscous with fresh herbs.

# 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

# How To Make It:

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 Tips:

01 -
  • The blueberry glaze hits that perfect balance between tangy, sweet, and savory
  • Everything cooks in under 45 minutes but looks like you spent all day on it
  • The couscous soaks up all those gorgeous juices from the fish
02 -
  • Patting the salmon completely dry before searing is the difference between golden caramelization and steamed fish
  • The glaze will thicken slightly as it cools, so don't over-reduce it in the pan
  • Couscous can become gummy if overcooked, so set a timer and resist lifting the lid
03 -
  • If your glaze seems too thick, whisk in a teaspoon of warm water
  • Room temperature salmon sears more evenly than cold-from-the-fridge fish

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