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Wild Alaskan King Salmon with Blueberry Sauce

Wild Alaskan King Salmon with Blueberry Sauce

A moist, flakey wild Alaskan King salmon fillet, broiled to perfection with a savory blueberry sauce spooned over the top. Served on a bed of quinoa
4.65 from 37 votes
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 2 servings
Calories: 343kcal
Author: Pat Nyswonger

Ingredients

For the Salmon:

  • 2 6-ounce wild Alaskan King salmon fillets, about 1 1/4-inch thick each
  • Saltwater solution *see notes
  • Salt and pepper seasoning

For the Blueberry Sauce:

  • 1 pint 2 cups fresh blueberries, divided *see notes
  • 1/4 cup freshly squeezed lemon juice - about 1 lemon
  • 1/4 cup white wine
  • 1 tablespoon lemon zest
  • Pinch of salt 1/8 teaspoon
  • 2 tablespoons thyme leaves
  • 1 tablespoon butter
  • Fresh thyme sprigs
  • Lemon wedges

Instructions

Preheat the oven to broil:

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

For the Salmon:

  • Place the salmon in a shallow dish and pour enough brine solution to cover the fish. Cover with plastic wrap and allow to sit for at least 15 minutes. (See the notes below for the brine solution.)

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

  • Measure how much cold water you need to cover the fish, then mix salt, sugar and water in proportions of: 1 tablespoon kosher salt and 1 teaspoon sugar per cup of water.
  • Thawed frozen blueberries may be substituted

Nutrition

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