Blueberry Balsamic Glazed Salmon is salmon that has been coated in a flavorful sticky sauce made from blueberries, balsamic vinegar, sugar, thyme, and lemon.
I make a lot of salmon. So, I’m always trying to come up with fun new ways to cook it. For this dish, I decided to marry two things that I love, salmon and blueberries, to make blueberry balsamic glazed salmon.
Blueberries are cooked down with balsamic vinegar, sugar, thyme, and lemon to make a potent glaze for brushing onto the salmon. The salmon is placed under a broiler to cook, and turn the blueberry glaze into a sticky, flavorful coating.
Blueberry Balsamic Glazed Salmon
Blueberry Balsamic Glazed Salmon is salmon that has been coated in a flavorful sticky sauce made from blueberries, balsamic vinegar, sugar, thyme, and lemon
Servings: 4 servings
Calories: 157kcal
Print Recipe Pin Recipe Rate this RecipeIngredients
- ½ cup fresh blueberries
- 5-6 sprigs of fresh thyme
- 1 tbsp. granulated sugar
- 1 tbsp. balsamic vinegar
- 2 tsp. lemon juice
- ½ tsp. salt divided
- 4 (4-5 oz.) salmon filets
- ¼ tsp. ground black pepper
Instructions
- In a small sauce pot, add the blueberries, thyme, sugar, balsamic vinegar, lemon juice, and ¼ teaspoon of salt. Place over medium heat. Boil for 15 minutes, stirring occasionally. The blueberries will release their juices. The sauce will reduce and thicken.
- In the meantime, place an oven rack 6 inches from the broiler. Preheat oven broiler to high. Optional: Line a baking sheet with aluminum foil.
- Pat salmon filets dry with paper towels. Sprinkle both sides of the fish with a pinch of salt and pepper.
- Place the fish skin side down on the baking sheet.
- Brush a thin layer of the blueberry glaze onto the salmon. Place the fish under the broiler for three minutes. Brush an additional thin layer of glaze on the fish. Place back under the broiler for an additional 3-5 minutes. Once cooked, the salmon should flake when pressed with a fork, but not be dry.
Nutrition
Serving: 1glazed filet | Calories: 157kcal | Carbohydrates: 6.8g | Protein: 23.2g | Fat: 4.1g | Saturated Fat: 0.5g | Fiber: 0.6g
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Miguel espinoza says
This recipe is Delicias
Amanda Finks says
Thank you Miguel! I’m so glad you liked it!
Katie Vaughn says
Tried this recipe awhile ago. Loved it! My boyfriend said its the best salmon recipe we’ve made. Looking forward to making it again. Thanks!
Judy says
Yummy, I served it over greens with feta, fresh blueberries and balsamic vinegrette. Would make again! Thanks!
Tim says
Tried it by barbecuing on a cedar plank. Unbelievable!
Dave says
This is my favorite salmon recipe tonight will be the fourth time absolutely perfect
Jerry says
I did several filets, quadrupled the recipe for them…then turned the whole works into a spread with cream cheese and served on a platter with crackers for a family Christmas party..Amazing!
Jenice says
We ate salmon with blueberry sauce in Alaska and this is as close as we have found! Delicious!
Patti says
I made this sauce for dinner tonight. It was delicious with a delicate flavor perfect for the white fish I cooked. It’s so easy to make. Thank you!
Arrbar says
Amazing new way to make salmon!
The sauce with the thyme and lemon make it perfect.
I served with roasted baby yellow potatoes and cauliflower tossed with olive oil, lemon juice and salt and pepper and a cucumber onion salad. Fantastic!
Katie says
This was so easy and delicious! We eat fish once a week and now we will add this sauce each time!
Branson says
I used catfish. Very good. I’m not a sugar fan, but I’d almost use another tsp of sugar, add another 1/2 tsp lemon juice and 1/2tsp vinegar just to increase liquid somewhat. I also didn’t boil for 15 mins as it was getting very reduced and pastey. I went 9-10 mins, on a light boil.With a filet with no skin, I would flip half way through. I glazed both sides. Definitely very good. I’ll just try my normal tweaking.