Let’s Not Talk Turkey: Salmon with Blueberry Balsamic Sauce

Salmon with Blueberry Balsamic Sauce ed-8427

Short and sweet today. Hope everyone had a wonderful Thanksgiving with family and friends and a safe return if you’re traveling back home.  Me, I’m taking The Young Baker and sous chef Adam to The Bruery to taste some of the finest craft beer produced in Southern California while The Don is overseeing Operation Christmas Decor in preparation for next weekend’s holiday party.

The remnants of our Thanksgiving turkey were quickly devoured as sandwiches later that very evening and for lunch the next day, so we’re moving on to my incessant salmon craving. While Copper River Salmon is out of season, I can always rely on Santa Monica Seafood to have salmon that is responsibly farmed. I purchased Scottish Salmon for this incredibly delicious sweet, savory and easy to prepare Salmon with a silken blueberry balsamic sauce.

Inspired by the Very Berry Thanksgiving Dinner that I wrote about earlier this month, I created this beautiful salmon dish to enter into the Balsamic category of the U.S. Highbush Blueberry Council’s Blueberries Meet Their MatchBlogger Recipe Contest along with the crazy good Blueberry Persimmon Quinoa Salad with Rosemary Balsamic Vinaigrette in the Rosemary category.  They’re both very approachable recipes – easy to make, and contain ingredients that are readily available. If you try either of the recipes, please let me know what you think!

Blueberry Persimmon Quinoa Salad

Blueberry Persimmon Quinoa Salad 

I don’t want to steal the thunder from this gorgeous Salmon dish though, so let’s get to the recipe :)


Salmon with Blueberry Balsamic Sauce
Wild salmon is paired with blueberries in this quick and easy dish dressed in a silken blueberry balsamic sauce for a delicious combination of sweet & savory.
Serves: 2-3 servings
  • 1 lb. fresh wild salmon, skin on*
  • 1 tablespoon butter, melted
  • 1 teaspoon bourbon brown sugar*
  • ¼ c. aged balsamic vinegar
  • 2 t. dried blueberries
  • 1 tablespoon maple syrup
  • 1 tablespoon butter
  1. Rinse the salmon. Pat dry with a paper towel. Place salmon a rimmed baking sheet sprayed with oil. Drizzle with 1 tablespoon melted butter and sprinkle with 1 teaspoon bourbon brown sugar.
  2. Preheat oven on Hi Broil.
  3. Broil the salmon for about 7 minutes for medium. Test for doneness by pressing the fish with a fork - it should barely give way and be cooked nearly all the way through. Do not overcook.
  4. Meanwhile, add the balsamic vinegar to a small saucepan and cook over medium heat until reduced by a third. Add the blueberries and maple syrup. Cook for another minute. Stir in the tablespoon of butter.
* Copper River Salmon is preferred, but try to purchase from fish markets/counters who buy fresh/frozen farmed fish from reputable sources.
*Regular brown sugar with a dash of smoked paprika can be substituted for the Bourbon Brown Sugar from Bourbon Barrel Foods (Louisville, KY).
Salmon with Blueberry Balsamic Sauce

The challenge is to start thinking about blueberries in new & unique ways during and experiment with different flavor pairings for winter fresh and frozen blueberries. The four categories are: Balsamic, Coconut, Rosemary, and Banana. Wish me luck and check out the U.S. Highbush Blueberry Council‘s site for more recipes and information on these little blue dynamos.

Edited 6/29/15 to delete information and links referring to, now defunct, Ziplist.

10 Responses to “Let’s Not Talk Turkey: Salmon with Blueberry Balsamic Sauce”

  1. Ally November 30 at 2:03 pm #

    Meeeeze Priscilla!! Wowzeeee, I’m loving the silken blueberry balsamic sauce! I can see it used on so many things…,.hey, it’d even be great on a peanut butter sandwich!! Great stuff going on here w/the savory…you’re upping then ante on this contest, girl!! xo

  2. Lizthechef November 30 at 3:14 pm #

    Looks terrific – I entered a savory blueberry sauce as well – great minds think alike 😉

  3. RavieNomNoms December 3 at 9:17 am #

    Be still my heart! You know how much I love salmon! :-)

  4. Nami | Just One Cookbook December 5 at 11:23 pm #

    I’ve never had salmon with fruity sauce before but it looks and sounds very good and I have to try it out to taste it! We probably eat salmon most among all the fish, so this is actually a great alternative to our regular salmon menus!

  5. kate July 20 at 8:10 pm #

    I made this for my family… and it was AMAZING! Thank you for such a wonderful recipe. I can’t tell you how much everyone loved it. You are a culinary genius!

    • Priscilla July 22 at 1:25 am #

      I am so happy to hear your family loved it, Kate! Thank you for letting me know – you made my my day :)

  6. Stephanie June 26 at 1:40 pm #

    I actually purchased some blueberry flavored balsamic vinegar from a local business and would love to try it with the salmon. Any thoughts on how I could use it? Would it still need maple syrup? Thanks for the idea!

    • Priscilla June 26 at 1:54 pm #

      Hi Stephanie – Mmmmm, blueberry balsamic sounds delicious! I use a lot of flavored balsamics as glazes on their own. Taste it – most likely it will not need any additional sweetener. Sometimes they are so sweet that they benefit from an additional acid for balance – a little un-aged vinegar or citrus juice.


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