Recipes: Entrees

Roasted Salmon with Blueberry Balsamic Glaze

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.






  • 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


    1. 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. 
    2. In blender, add blueberry mixture and purée until smooth. Run mixture through fine-mesh sieve into medium bowl (discard solids); keep warm.  
    3. Preheat oven to 430°F. Pat salmon fillets dry with paper towel.  
    4. In medium bowl, rub salmon with olive oil. Season with remaining salt and pepper.
    5. 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. 
    6. Transfer fillets to serving plates and drizzle with blueberry glaze. Garnish salmon with remaining thyme springs. Serve with lemon wedges. 
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Portions: 4