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–+ servings
Ella Cooks

Blueberry Glazed Salmon with Lemon Herb Couscous

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This recipe combines elegant presentation with easy, approachable prep—and delivers a seriously delicious flavor twist. The blueberry glaze is bright, sticky, slightly sweet with a balsamic punch, and perfectly balances the richness of salmon. It caramelizes as it bakes, forming a glossy, jewel-toned finish that looks stunning against the pale lemon herb couscous.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Ingredients
For the Salmon & Blueberry 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
  • Juice of ½ lemon
  • 1 tbsp olive oil
  • 2 tbsp chopped fresh parsley or basil
  • Salt & pepper to taste

Equipment

  • Small saucepan
  • Baking sheet or oven-safe skillet
  • Foil or parchment paper
  • Medium pot (for couscous)
  • Zester and juicer
  • Mixing spoon or silicone brush

Method
 

Step-by-Step Instructions
    Step 1: Make the Blueberry Glaze
    1. In a small saucepan, combine blueberries, balsamic vinegar, honey, Dijon, and lemon zest.
    2. Bring to a simmer over medium heat and cook for 5–6 minutes, stirring occasionally, until the berries burst and the glaze thickens slightly.
    3. Lightly mash some berries with the back of a spoon for texture.
    4. Remove from heat and set aside.
    Step 2: Prep and Bake the Salmon
    1. Preheat oven to 400°F (200°C). Line a baking sheet with foil or parchment.
    2. Place salmon fillets on the sheet, drizzle lightly with olive oil, and season with salt and pepper.
    3. Spoon or brush blueberry glaze generously over the top of each fillet.
    4. Bake for 12–14 minutes, or until the salmon is just cooked through and the glaze is bubbling slightly.
    5. 💡 Optional: Broil the salmon for the final 1–2 minutes for caramelized edges.
    Step 3: Prepare the Lemon Herb Couscous
    1. In a medium bowl, add dry couscous and a pinch of salt.
    2. Pour over boiling water or broth, cover with a plate or lid, and let sit for 5 minutes.
    3. Fluff with a fork and stir in lemon zest, juice, olive oil, and fresh herbs.
    4. Season with salt and pepper to taste.
    Step 4: Assemble and Serve
    1. Spoon couscous onto each plate or platter.
    2. Top with a glazed salmon fillet and an extra drizzle of blueberry glaze.
    3. Garnish with fresh parsley, lemon wedges, or microgreens for visual pop.

    Nutrition

    Calories: 420kcalCarbohydrates: 25gProtein: 32gFat: 22gFiber: 2gSugar: 7g

    Notes

    Optional Add-Ons
    Add toasted almonds or pine nuts for crunch
    Swap couscous for quinoa, farro, or cauliflower rice
    Stir crumbled goat cheese or feta into the couscous for creaminess

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