- 1 cup frozen blueberries, rinsed
- 1⁄4 cup granulated sugar
- 1⁄4 cup balsamic vinegar
- 1 tablespoon freshly squeezed lemon juice
- 12 sprigs fresh thyme, divided
- 2 1⁄4 teaspoons sea salt, divided
- 4 skin-on salmon fillets, each about 5 to 6 ounces
- 3 tablespoons olive oil
- 1 1⁄2 teaspoons black pepper
- 4 lemon wedges
- In small saucepan set over medium heat, add blueberries, sugar, vinegar, lemon juice, 8 thyme sprigs and 1/4 teaspoon salt. Cook, stirring occasionally, for 12 to 15 minutes or until slightly thickened and mixture coats the back of a spoon. Discard thyme sprigs.
- In blender, add blueberry mixture and purée until smooth. Run mixture through fine-mesh sieve into medium bowl (discard solids); keep warm.
- Preheat oven to 430°F. Pat salmon fillets dry with paper towel.
- In medium bowl, rub salmon with olive oil. Season with remaining salt and pepper.
- In large oven-safe skillet set over medium-high heat, sear salmon fillets, turning once, for 2 to 4 minutes or until golden but not cooked through. Transfer skillet to oven and bake for 5 to 7 minutes or until salmon is cooked through.
- Transfer fillets to serving plates and drizzle with blueberry glaze. Garnish salmon with remaining thyme springs. Serve with lemon wedges.
About This Recipe
Roasted Salmon with Blueberry Balsamic Glaze proves what fans have always known: blueberries just belong in entrées. The delicious glaze is simple – just simmer fresh or frozen blueberries with balsamic vinegar, thyme, sugar, lemon juice and sea salt, then blend. Brush on salmon filets to add a sweet-tart pop of color and flavor, broil and enjoy! For an extra boost of blue, serve your salmon garnished with blueberries and a fresh thyme sprig.