Dinner

Blueberry Glazed Salmon with Lemon Herb Couscous Recipe

ByMariam Harutyunyan March 23, 2026March 23, 2026

Introduction

Discover a delightful twist on salmon with this Blueberry Glazed Salmon paired with refreshing Lemon Herb Couscous. The sweet-tart blueberry glaze perfectly complements the rich fish, while the citrusy couscous adds a fresh, herbaceous balance. It’s an elegant yet simple dish perfect for any night of the week.

A thick cooked salmon fillet with a shiny dark purple berry sauce on top, dotted with whole blueberries, filling the top layer. The salmon shows a light orange grilled texture under the sauce. It sits on a bed of light yellow couscous mixed with green small herbs, spreading all around the fish. There are small green herb sprigs scattered on the couscous and a bright yellow lemon wedge on the side. The dish is set on a white plate placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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
Juice of ½ lemon

1 tbsp olive oil
2 tbsp chopped fresh parsley or basil
Salt & pepper to taste

Instructions

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

Step 4: Assemble and Serve. Spoon couscous onto each plate or platter. Top with a glazed salmon fillet and an extra drizzle of blueberry glaze. Garnish with fresh parsley, lemon wedges, or microgreens for a visual pop.

Tips & Variations

Use frozen blueberries if fresh aren’t available—they work just as well in the glaze.
For a spicier glaze, add a pinch of red pepper flakes when simmering the berries.

Try swapping parsley for fresh basil or cilantro in the couscous to change the flavor profile.
Serve the couscous cold as a salad for a refreshing side in warmer weather.

Storage

Store leftover glazed salmon and couscous separately in airtight containers in the refrigerator for up to 2 days. Reheat salmon gently in a low oven or microwave to avoid drying it out. Couscous can be enjoyed cold or warmed up briefly.