Blueberry Glazed Salmon Lemon (Printer-friendly)

Salmon topped with a vibrant blueberry glaze served over fresh lemon herb couscous.

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

# How to Prepare:

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 strikes this perfect balance between tangy and sweet that makes salmon feel new again
  • Everything cooks in under 45 minutes but looks like you spent all afternoon in the kitchen
  • The lemon herb couscous soaks up every drop of that gorgeous purple glaze
02 -
  • The glaze thickens considerably as it cools, so do not reduce it too much or it will become like jelly
  • Patting the salmon completely dry before seasoning is the secret to getting that restaurant-quality sear
  • Couscous absorbs liquid quickly, so measure your broth carefully for fluffy rather than gummy results
03 -
  • Set out all ingredients before you start cooking, as the glaze and salmon cook in quick succession
  • If your glaze seems too thick after cooling, whisk in a teaspoon of warm water to loosen it
  • Room temperature salmon cooks more evenly, so let it sit out for twenty minutes before searing

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