Blueberry Glazed Salmon Lemon (Printable)
Salmon fillets glazed with blueberry reduction served atop lemon herb couscous for a fresh, flavorful meal.
# 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 for 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.
# Cooking Tips:
01 -
- The blueberry glaze strikes that perfect balance between sweet and tangy, making every bite exciting
- Everything comes together in under 45 minutes but looks like you spent all afternoon cooking
02 -
- Don't skip straining the glaze if you want that silky, professional texture
- The searing step creates a crust that keeps the salmon from drying out in the oven
03 -
- Pat your salmon completely dry before searing or you'll steam instead of crisp
- Room temperature salmon cooks more evenly than cold from the fridge