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Blueberry Glazed Salmon
Youssef Hb

Blueberry Glazed Salmon

A sweet-tangy salmon dish with a vibrant blueberry glaze and zesty lemon herb couscous. The rich fish pairs perfectly with the natural sweetness of blueberries and a hint of brightness from vinegar, making each bite a memorable flavor experience.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: DINNER
Cuisine: American
Calories: 375
Ingredients Method Notes

Ingredients
  

  • 4 salmon fillets
  • 1 tablespoon olive oil or avocado oil
  • Salt, to taste
  • Black pepper, to taste
  • 1 cup blueberries
  • 1/4 cup balsamic vinegar or red wine vinegar
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon Dijon or yellow mustard
  • 1 teaspoon lemon zest

Method
 

  1. Preheat oven to 400°F (200°C)
  2. Whisk together blueberries, vinegar, honey (or maple syrup), mustard, lemon zest, salt, and pepper in a bowl
  3. Brush 1/2 the glaze onto salmon fillets on a baking sheet
  4. Bake for 15-20 minutes until salmon is flaky
  5. Reserve remaining glaze to brush over baked salmon just before finishing
  6. While salmon bakes, prepare lemon herb couscous by cooking couscous according to package instructions with lemon juice and chopped fresh herbs

Notes

Use frozen blueberries without thawing for a chunkier texture
Adjust honey/mustard ratio to taste
Add fresh thyme or dill to the couscous for extra aroma
Glaze can be made up to 1 day in advance and refrigerated