Blueberry Salmon

Though blueberries are more commonly found in sweet recipes, here they balance nicely with balsamic vinegar and savory garlic as an easy yet delicious sauce for salmon.

Serves: 4Prep: 5 minutesCook: 10 minutesTotal: 15 minutesDifficulty: Easy

Serves: 4


  • 4 pieces Wild Caught Boneless Sockeye Salmon, thawed
  • 1⁄2 teaspoon salt
  • 1⁄4 teaspoon ground black pepper
  • 2 teaspoons oil
  • 1 cup fresh blueberries
  • 1⁄2 teaspoon minced garlic
  • 1⁄4 cup water
  • 2 tablespoons balsamic glaze
  • 1⁄2 teaspoon fresh thyme leaves, chopped


  • Pat salmon dry; season salmon with salt and pepper.
  • In skillet over medium-high heat, add oil and swirl to coat pan. Cook salmon 5 to 8 minutes, flipping once, until internal temperature reaches 145°F. Remove from pan; keep warm.
  • Reduce heat to medium. Add blueberries and garlic. Cook about 30 seconds, or until garlic is fragrant.
  • Add water, vinegar and thyme. Bring to boil. Allow blueberries to burst and liquid to reduce by about half. Adjust seasoning to taste.
  • Serve salmon topped with blueberry sauce. Refrigerate leftovers.