QUICK REMINDER:

While we have provided a jump to recipe button, please note that if you scroll straight to the recipe card, you may miss helpful details about ingredients, step-by-step tips, answers to common questions and a lot more informations that can help your recipe turn out even better.

You know how there are some food combinations that just make you feel like you’ve reached some sort of culinary enlightenment? 🌈 Like peanut butter and jelly, or mac and cheese? Well, let me tell you—blueberries and salmon are totally on that level, and if you disagree, I’m sorry, but we can’t be friends. Joking! (Kind of.) This Blueberry Glazed Salmon with Lemon Herb Couscous is what dinner dreams are made of, and no, I’m not just saying that because it’s finally beginning to warm up here on the West Coast.

My Fishy Fiasco

Picture this: I was all set to nail this gorgeous salmon dish, but instead, I ended up with the weirdest blueberry-colored sludge you’ve ever seen. The glaze? More like a gooey, hot mess that had a better shot at being a horror movie prop than a gourmet sauce. As it bubbled away, the kitchen filled with an aroma that can only be described as “desperation with a hint of betrayal,” which is slightly more poetic than the reality of what I actually felt. I mean, how hard can it be to glaze fish? Apparently, very hard. The blueberries sizzled away and didn’t even cling to the salmon, making me question my life choices. Did I even wash the fish right? Or was I simply destined for chaotic kitchen moments? 🤔

And then there was the couscous—oh, the couscous! It turned into this sad, mushy pile of regret. I may or may not have used a pot that was way too small, but I was convinced it would somehow transform into fluffy grains of joy. Instead, we just had sticky blobs—so glamorous, right? It felt like every attempt at adulthood was swirling down the drain along with the precious ingredients. Fun fact: fish and couscous are not supposed to do that.

When the Stars Aligned

Fast forward a little (okay, a lot) of trial and error, and now I think I finally cracked the code on blueberry glazed salmon. Spoiler alert: It involves patience, some strategic ingredient swaps, and yeah, a dash of confident hope. What’s changed? Well, I learned that the blueberries actually like to be treated gently (who knew?), and I even discovered the magic that is Dijon mustard—so unassuming but totally transformational. It adds a level of depth that I didn’t even know I was missing before.

The emotional rollercoaster of messing it up has become part of why I love this recipe. I’m still getting there (confidence is a work in progress, you know?), but now when I make Blueberry Glazed Salmon, I feel like I’m not just slapping food on a plate. It’s like I’ve invited the blueberries to the party. They’re perfectly sweet and contrast that savory salmon in a way that suddenly makes me feel like I belong in a cooking competition (even if the only judge is my cat and he’s judging my life choices based on how many treats he gets).

What You’ll Need

4 salmon fillets (5–6 oz each, skin on or off—your call, really!)
1 tsp olive oil
Salt & black pepper (to taste, because how can you even measure your life without seasoning?)
¾ cup fresh or frozen blueberries (grab those babies!)
2 tbsp balsamic vinegar (must have to balance with that sweet)
1 tbsp honey or maple syrup (you do you, boo)
1 tsp Dijon mustard (THE hero we didn’t know we needed)
Zest of ½ lemon (the zestier, the better)
1 cup dry couscous
1 cup boiling water or vegetable broth (this is not a drill—make it flavorful!)
Zest of 1 lemon (two zests for the win—faces make creamier flavors)
Juice of ½ lemon (same as above, just liquid now)
1 tbsp olive oil
2 tbsp chopped fresh parsley or basil (just a touch of green)
Salt & pepper to taste (again, for your sanity)

Can I just say that this blend of blueberries and the zingy lemon herb couscous truly makes for a dinner that feels fancy without actually having to go out for it? I mean, who doesn’t love a little budget magic at home? 🍽️

Cooking Unit Converter

For those of you who measure with more than just hearts and hopes, use this handy converter!

Let’s Cook, Because Why Not?

Step 1: Make the Blueberry Glaze: In a small saucepan over medium heat, combine blueberries, balsamic vinegar, honey (or maple syrup), Dijon mustard, and a pinch of salt. Bring it to a simmer until those blueberries burst like your plans to have it all together. Sounds messy but it’s supposed to be; trust the process. (I want you to hear me yell that out loud.)
Step 2: Prep and Bake the Salmon: Preheat your oven to 375°F. Line a baking sheet with parchment paper (clean-up is for people who don’t have high standards). Place the salmon fillets on the sheet, drizzle with olive oil, and season with salt and pepper. Now slather the blueberry glaze on top (and inside your heart). Bake it for 15-20 minutes… while contemplating life choices.
Step 3: Prepare the Lemon Herb Couscous: In a bowl, combine couscous with boiling water or vegetable broth. Cover, let it sit for 5 minutes as you revisit your shipwrecked thoughts, then fluff it with a fork along with lemon juice, zest, olive oil, and parsley or basil. Gotta have that herb-freshness!
Step 4: Assemble and Serve: Get your salmon glistening out of the oven (like your mood after a good hair day) and plate it alongside the lemon herb couscous. Drizzle any remaining blueberry glaze on top (details, people), and invite your food babies to those happy moments.

Let’s Chat, Shall We?

Okay, friends, I need to know—have you ever had a complete kitchen disaster? Is it just me? Did you ever stare at a cooking fail and think, “This is fine,” even when your smoke alarm disagreed? How do you feel about fruit on savory dishes? Love it? Hate it? I’m just saying, blueberries on seafood are the best things—like little bites of happy surprise! Balance is key, right? Can’t wait to hear your foodie tales in the comments. Which have you tried lately that just knocked your socks off?

FAQ, Because We Might Have Questions

Can I use frozen salmon? +

Absolutely! Just make sure to thaw it properly. It’s a game changer for weeknight dinners!

What if I don’t have Dijon mustard? +

If you’re in a pinch, honey mustard works, or even a bit of plain mustard. Just don’t skip it! It’ll enhance the glaze.

How can I make this dish gluten-free? +

Switch the couscous for quinoa or rice! Simple swaps can save the meal, and your tummy.

Can I use other fruits instead of blueberries? +

Go wild! Blackberries or raspberries could also work, just experiment! Your taste testers will thank you (eventually).

What’s the best way to store leftovers? +

Store them in an airtight container in the fridge for up to three days. Reheat gently in the oven for the best results! But honestly, leftovers don’t last long in my house. 😂

Sometimes I wonder if I’m just collecting recipes to distract myself from living my best chaos-filled life, you know? Or maybe cooking helps me make sense of everything whirling around in my brain—which, let’s be honest, is often just a recipe for disaster in itself. Anyway, Blueberry Glazed Salmon is a delicious reminder that sometimes things can be messy and still oh-so-good. Don’t you think?

Daily Calorie Needs Calculator

Need to keep track of your culinary journey? Check this out!