Pin it This dish features juicy salmon fillets brushed with a sweet and tangy blueberry glaze, baked to perfection. A bed of fluffy lemon herb couscous adds bright, fresh flavors from lemon zest and fresh parsley. The glaze combines fresh blueberries, balsamic vinegar, honey, and Dijon mustard, simmered to a luscious sauce. The couscous is cooked with vegetable broth and tossed with lemon juice, dill, and herbs to balance the richness of the salmon. Ideal for a healthy, colorful dinner ready in under an hour.
The first time I combined fruit with fish, my kitchen assistant raised an eyebrow. But that blueberry reduction bubbling away filled the entire house with an unexpected fragrance. Now it is the dinner request I hear most often, especially when we want something that feels fancy without hours of work.
Last summer, I made this for my parents who claimed they did not like fruit on savory dishes. They both went back for seconds and asked for the glaze recipe before leaving. There is something about how the blueberries meld with that balsamic tang that just works.
Ingredients
- Fresh or frozen blueberries: Frozen works perfectly here and saves money when berries are out of season
- Balsamic vinegar: This deepens the fruit flavor and adds that professional finish
- Honey: Balances the acidity and helps the glaze cling to the salmon
- Salmon fillets: Remove the skin for easier eating and better glaze coverage
- Couscous: The quickest grain imaginable, perfect for weeknight elegance
- Fresh herbs: Parsley and dill add brightness that cuts through the rich glaze
Instructions
- Make the magic glaze:
- Combine blueberries, balsamic vinegar, honey, lemon juice, Dijon mustard, salt and pepper in a small saucepan. Let it simmer gently until the berries burst and the sauce thickens into something spoonable and gorgeous.
- Sear the salmon:
- Pat your salmon fillets completely dry, then season them well. Heat oil in an oven-safe skillet until it shimmers, then place the salmon flesh side down. Listen for that satisfying sizzle.
- Glaze and bake:
- Flip the fillets carefully and brush that blueberry mixture generously over the top. Slide the whole skillet into a hot oven and let it finish cooking until the fish flakes with just a gentle nudge.
- Fluff the couscous:
- Bring your broth and olive oil to a bubble, stir in the couscous, then cover and walk away. Five minutes later, fluff it up and fold in all that lemon zest, juice and fresh herbs.
- Plate it beautifully:
- Mound a bed of that fragrant couscous on each plate and nestle a glazed salmon fillet on top. Drizzle any extra blueberry sauce over everything like you are in a restaurant kitchen.
Pin it This recipe has become my go-to for dinner parties because it looks impressive but comes together so effortlessly. The way the purple glaze catches the light always gets people talking before they even taste it.
Make It Your Own
Sometimes I swap in maple syrup instead of honey for a deeper autumn flavor. A pinch of red pepper flakes in the glaze adds this lovely warmth that surprises people. When blueberries are expensive, frozen ones work just as well and actually break down faster.
Perfect Pairings
A crisp white wine like Sauvignon Blanc cuts through the richness beautifully. For sides, roasted asparagus or a simple green salad with citrus vinaigrette complements without competing. The whole meal feels light yet satisfying.
Timing Is Everything
Start the glaze first since it takes the longest. While it simmers, prep your salmon and get the couscous ingredients measured. The couscous literally takes five minutes, so make it right before the salmon comes out of the oven.
- Set the table while the salmon bakes
- Warm your plates if you want the restaurant experience
- Have extra herbs ready for that final garnish
Pin it There is something magical about fruit and fish together. Once you try this combination, you will understand why it has earned a permanent spot in my dinner rotation.
Recipe Q&A
- → How is the blueberry glaze prepared?
-
Combine blueberries, balsamic vinegar, honey, lemon juice, Dijon mustard, salt, and pepper in a saucepan. Simmer until berries burst and sauce thickens, then mash gently and strain if desired.
- → What is the best way to cook the salmon fillets?
-
Sear the seasoned salmon in olive oil until golden, brush with blueberry glaze, then finish baking in the oven until the fish flakes easily.
- → How do you make the lemon herb couscous?
-
Cook couscous in vegetable broth with olive oil, let it steam covered, then fluff and mix with lemon zest, juice, parsley, dill, salt, and pepper.
- → Can I substitute couscous with other grains?
-
Yes, quinoa or brown rice can be used instead of couscous for a different texture or to accommodate dietary restrictions.
- → What wine pairs well with this dish?
-
A crisp Sauvignon Blanc or a dry Riesling complement the fruity glaze and herbaceous couscous nicely.
