Salmon with Blueberry Sauce

Blueberries and salmon, now that is a winning combination!   This recipe for wild Alaskan King salmon with blueberry sauce was inspired by the renown restaurant, Dukes Chowder House located in Seattle, Washington.  What is not to love about a thick, moist slab of wild Alaskan King salmon, broiled to perfection and slathered in a sauce of savory blueberries!

Savory Blueberry Sauce with Salmon

This recipe is adapted from an entree served at Duke’s Chowder House, where salmon and blueberry sauce make a surprisingly good pair.

I kept the idea simple enough for a home kitchen, with broiled salmon, a quick brine, and a warm blueberry sauce made with lemon, white wine, thyme, and butter.

The lemon juice, zest, and white wine keep the sauce bright, so it does not taste heavy or overly sweet.

A little butter at the end smooths everything out and gives the sauce a glossy finish. It is a small step, but it pulls the sauce together and makes it feel more complete over the rich salmon.

Ingredient Notes

Salmon: I like to use center-cut fillets that are about 6 ounces each so they cook evenly under the broiler. Thicker pieces give you a little more room for error and stay juicier than thin tail sections.

Brine (salt and sugar): This quick brine is worth the extra step. It helps the salmon hold onto moisture and seasons it all the way through instead of just on the surface. Don’t skip rinsing and drying the fish after brining so it broils properly.

Blueberries: Fresh berries give the best texture, but frozen work just fine if that’s what you have. If you use frozen, thaw them first and expect the sauce to be a little looser.

Lemon juice and zest: Use fresh lemon here. The juice adds brightness, and the zest brings in extra flavor without more acidity. Bottled juice won’t give you the same result.

Dry white wine: Choose something you would actually drink. It doesn’t need to be expensive, just not overly sweet. The wine adds depth and helps balance the richness of the salmon.

Thyme: Fresh thyme works best and gives the sauce a subtle savory note. It keeps the blueberries from leaning too sweet and makes the whole dish feel more like dinner than dessert.

Butter: This gets stirred in at the end to smooth out the sauce and give it a light sheen. It also rounds out the flavors so the sauce tastes finished instead of sharp.

If you want something more classic and not fruit-based, my salmon with lemon dill butter is a simple, reliable option with bright, clean flavors.

If you’re in the mood for something a little sweeter and bolder, my bourbon glazed salmon is another solid option to have on your dinner list.

If you prefer a gentler cooking method, take a look at my steamed salmon , or try my broiled Copper River salmon recipe if you want something closer to this high-heat approach.

Salmon with Blueberry Sauce

This is one of those recipes that feels a little different without being complicated. The broiled salmon is simple to cook, and the blueberry sauce brings in a fresh, balanced flavor that works surprisingly well with it.

It’s a great dinner when you want something quick but not routine, and it comes together without a long list of ingredients or extra steps.

Prep Time: 15 minutes mins

Cook Time: 15 minutes mins

Total Time: 30 minutes mins

4.65 from 37 votes

Broiled Salmon with Blueberry Sauce

By Pat Nyswonger

Broiled salmon topped with a warm blueberry sauce made from fresh berries, lemon, white wine, and thyme. The quick brine keeps the salmon moist, while the sauce adds a bright, lightly sweet finish that balances the richness of the fish.

If you make this recipe, please leave a star rating and comment.

Servings: 2 servings

SaveSaved Pin Comment Print

Email me this recipe!

Get this sent to your inbox, plus get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Email *

Save

Ingredients 

1x2x3x

For the Salmon:

• ▢ 2 salmon fillets, 6 ounces each
• ▢ Kosher salt, 1 tablespoon per cup of water (see notes)
• ▢ granulated sugar, 1 teaspoon per cup of water (see notes)
• ▢ Salt and pepper

For the Blueberry Sauce:

• ▢ 1 pint fresh blueberries, divided *see notes, 2 cups
• ▢ ¼ cup fresh lemon juice, about 1 lemon
• ▢ ¼ cup dry white wine
• ▢ 1 tablespoon lemon zest
• ▢ Pinch salt
• ▢ 2 tablespoons Fresh thyme
• ▢ 1 tablespoon butter
• ▢ Fresh thyme
• ▢ 1 lemon, cut into wedges for garnish

Cook ModePrevent your screen from going dark

Instructions 

Preheat the oven to broil:

• Prepare a baking sheet with non-stick oil spray, reserve

Brine the Salmon:

• Place the salmon fillets in a shallow dish and add enough cold water to cover them, measuring the water as you pour. Remove the salmon and set it aside. For every 1 cup of water, stir in 1 tablespoon kosher salt and 1 teaspoon brown sugar to make the brine.
• Place the salmon back in the dish with the brine and let it sit for 10 minutes.

For the Blueberry Sauce:

• Add one-half of the blueberries to a saucepan set over medium heat. Add the lemon juice and white wine and bring to a boil. Reduce the heat to low and simmer while mashing the blueberries slightly to release their juices. Add the lemon zest and a pinch of salt. Continue to cook, reducing the sauce to a slightly thickened consistency. About 5-8 minutes.
• Add the remaining blueberries, gently tossing to coat in the sauce and heating through. Stir in the butter and the thyme leaves. Remove from the heat, cover and keep warm.

To Finish the Salmon:

• Remove the salmon fillets from the brine, rinse under cold water and pat dry with paper towels. Place the salmon on the prepared baking sheet, brush top and sides of the salmon with oil and transfer to the oven at least 4-5 inches from the broiling element.
• Broil 6 minutes for medium doneness and 8 minutes for well done.
• Remove the salmon from the oven and plate, spooning the warm blueberry sauce on each serving. Garnish with the thyme sprigs and lemon wedges.

Notes

Brine ratio: Measure enough cold water to fully cover the salmon, then stir in 1 tablespoon kosher salt and 1 teaspoon sugar for every cup of water.

Blueberry swap: Thawed frozen blueberries may be used in place of fresh blueberries.

Broiler distance: Place the salmon about 4 to 5 inches below the broiler for even cooking without burning the top.

Check doneness early: Broilers vary, so start checking the salmon a minute or two before the suggested time to avoid overcooking.

Add butter off heat: Stir the butter in after removing the sauce from the heat so it melts smoothly and doesn’t separate.

Nutrition

Serving: 1 serving, Calories: 343kcal, Carbohydrates: 12g, Protein: 26g, Fat: 20g, Saturated Fat: 6g, Polyunsaturated Fat: 12g, Cholesterol: 87mg, Sodium: 340mg, Fiber: 3g, Sugar: 3g

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe? Rate & comment below!