Blueberry Glazed Salmon Lemon (Printable View)
Tender salmon with a tangy blueberry glaze served over zesty lemon herb couscous.
# What You 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 Steps:
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 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 incredible balance between sweet and savory that makes every bite interesting
- Everything comes together in under 45 minutes but looks like you spent all afternoon cooking
02 -
- The glaze thickens significantly as it cools, so do not over reduce it in the pan or brushing will become a struggle
- Salmon keeps cooking after it leaves the oven, so pull it when it still looks slightly underdone in the thickest part
03 -
- Pat salmon completely dry before seasoning, any moisture on the surface prevents that gorgeous golden sear
- Room temperature salmon cooks more evenly, so take it out of the fridge 20 minutes before you start cooking