Blueberry Glazed Salmon with Lemon Herb Couscous Recipe

Introduction

Blueberry Glazed Salmon with Lemon Herb Couscous is a delightful dish that combines the richness of salmon with a sweet and tangy blueberry glaze. Paired with bright, lemony couscous, this meal is both elegant and easy to prepare for any weeknight or special occasion.

Ingredients

• 4 salmon fillets (5–6 oz each, skin on or off)
• 1 tsp olive oil
• Salt & black pepper (to taste)
• ¾ cup fresh or frozen blueberries
• 2 tbsp balsamic vinegar
• 1 tbsp honey or maple syrup
• 1 tsp Dijon mustard
• Zest of ½ lemon
• 1 cup dry couscous
• 1 cup boiling water or vegetable broth
• Zest of 1 lemon

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Season the salmon fillets with salt and black pepper on both sides. Heat olive oil in an oven-safe skillet over medium-high heat, then sear the salmon skin-side down (or presentation-side down if skinless) for 3 minutes.
2. Step 2: Transfer the skillet to the oven and roast the salmon for 7–10 minutes, until cooked through but still moist inside. Remove from the oven and set aside.
3. Step 3: Meanwhile, prepare the blueberry glaze by combining blueberries, balsamic vinegar, honey or maple syrup, Dijon mustard, and lemon zest in a small saucepan. Cook over medium heat, stirring occasionally, until the blueberries burst and the mixture thickens into a glaze, about 8 minutes.
4. Step 4: Prepare the couscous by placing the dry couscous in a heatproof bowl. Pour boiling water or vegetable broth over it, cover tightly, and let it sit for 5 minutes. Fluff the couscous with a fork and stir in the lemon zest for freshness.
5. Step 5: To serve, spoon couscous on each plate, place a salmon fillet on top, and drizzle generously with the warm blueberry glaze. Enjoy immediately.

Tips & Variations

• For extra flavor, stir in chopped fresh herbs like parsley or mint into the couscous before serving.
• You can substitute blueberries with blackberries or raspberries for a different berry twist.
• If you prefer a sweeter glaze, add a bit more honey or maple syrup to taste.
• For crispy skin, be sure to pat salmon dry before searing and avoid moving it during the initial sear.

Storage

Store leftover salmon and couscous in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave to avoid drying out the salmon. Prepare the glaze fresh each time for the best flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, frozen salmon can be used. Make sure to thaw it completely and pat dry before cooking to ensure a nice sear and even cooking.

Is couscous gluten-free?

Traditional couscous is made from wheat and is not gluten-free. For a gluten-free option, you can substitute with quinoa or a gluten-free grain of your choice.

Blueberry Glazed Salmon with Lemon Herb Couscous Recipe

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★★★★★

4.4 from 96 reviews

A vibrant and flavorful Blueberry Glazed Salmon with Lemon Herb Couscous combines tender salmon fillets with a sweet and tangy blueberry glaze, perfectly complemented by zesty lemon-infused couscous. This delightful dish is both elegant and easy to prepare, making it ideal for weeknight dinners or special occasions.

• Author: Nora
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Salmon and Glaze

• 4 salmon fillets (5–6 oz each, skin on or off)
• 1 tsp olive oil
• Salt & black pepper (to taste)
• ¾ cup fresh or frozen blueberries
• 2 tbsp balsamic vinegar
• 1 tbsp honey or maple syrup
• 1 tsp Dijon mustard
• Zest of ½ lemon

For the Lemon Herb Couscous

• 1 cup dry couscous
• 1 cup boiling water or vegetable broth
• Zest of 1 lemon
• Salt (to taste)
• 1 tbsp fresh parsley, chopped (optional)

Instructions

1. Prepare the Blueberry Glaze: In a small saucepan, combine the blueberries, balsamic vinegar, honey (or maple syrup), Dijon mustard, and lemon zest. Cook over medium heat, stirring occasionally, until the blueberries break down and the mixture thickens to a glaze-like consistency, about 8-10 minutes. Remove from heat and set aside.
2. Cook the Salmon: Pat the salmon fillets dry and season both sides with salt and black pepper. Heat the olive oil in a non-stick skillet over medium-high heat. Place the salmon, skin-side down if applicable, and cook for 4-5 minutes until the skin is crispy and the salmon is mostly cooked through. Flip and cook for another 2-3 minutes until desired doneness.
3. Make the Lemon Herb Couscous: Place the dry couscous in a heatproof bowl. Pour the boiling water or vegetable broth over the couscous, add a pinch of salt, then cover tightly with a lid or plastic wrap. Let it stand undisturbed for 5 minutes until the liquid is absorbed. Fluff with a fork, then stir in the lemon zest and fresh parsley if using.
4. Assemble and Serve: Spoon a generous amount of blueberry glaze over each salmon fillet. Serve the salmon alongside the lemon herb couscous, garnished with additional lemon zest or herbs as desired.

Notes

• Fresh or frozen blueberries can be used for the glaze; if using frozen, thaw slightly before cooking.
• Vegetable broth adds extra flavor to the couscous but water works perfectly fine.
• Use skin-on salmon for a crispier texture, but skinless works as well.
• This dish pairs wonderfully with steamed green vegetables or a fresh side salad.
• Leftover blueberries glaze can be stored in the refrigerator for up to 3 days.

Keywords: Blueberry Glazed Salmon, Lemon Herb Couscous, Healthy Salmon Recipe, Easy Dinner, Quick Salmon Dinner, Fruit Glaze Salmon