Broiled Salmon with Blueberry Sauce
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.
Servings: 2 servings
Ingredients
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
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
