Blueberries and salmon make a delightful pairing. This recipe for wild Alaskan King salmon with a warm blueberry sauce was inspired by Duke’s Chowder House in Seattle. A thick, moist slab of wild Alaskan King salmon, broiled to perfection and finished with a savory blueberry sauce, is an elegant yet simple dinner.
Savory Blueberry Sauce with Salmon
This version streamlines the restaurant dish for home cooking: broiled salmon, a short brine for moisture and seasoning, and a quick warm blueberry sauce flavored with lemon, dry white wine, thyme, and a knob of butter.
The lemon juice, zest, and white wine keep the sauce bright so it doesn’t feel heavy or overly sweet. A little butter stirred in at the end smooths the sauce and gives it a glossy finish, tying everything together over the rich fish.
Ingredient Notes
Salmon: Center-cut fillets around 6 ounces each work best for even broiling. Thicker center cuts stay juicier than thin tail pieces.
Brine: A quick salt-and-sugar brine helps the salmon retain moisture and seasons it through. Rinse and pat the fish dry after brining so it broils properly.
Blueberries: Fresh berries yield the best texture; frozen berries can be used if thawed first, though the sauce may be a bit looser.
Lemon juice and zest: Use fresh lemon juice and zest for bright flavor—bottled juice won’t be as vibrant.
Dry white wine: Pick a dry wine you’d drink. It adds depth without making the sauce sweet.
Thyme: Fresh thyme adds a subtle savory note that balances the berries and keeps the sauce from tasting like a dessert.
Butter: Stirring in butter off the heat rounds the sauce and gives it a silky sheen.
If you prefer a more classic finish, salmon with lemon-dill butter is a bright, reliable alternative. For a bolder, sweeter option, bourbon-glazed salmon is another excellent choice.
Both alternatives offer different profiles—lemon-dill for a clean, herb-forward finish and bourbon glaze for a richer, sweeter glaze.
Recipe Tips
Rack position: Place the oven rack about 4–5 inches below the broiler to avoid burning the exterior while the inside finishes.
Dry the surface: Pat salmon dry after brining so it broils instead of steaming and develops a lightly caramelized top.
Watch the reduction: Reduce the blueberry sauce until slightly thickened but still spoonable—the sauce will firm up a touch as it cools.
Reserve berries: Hold back half the blueberries and add them near the end so some berries remain whole and the sauce keeps a nice texture.
Line the pan: For easier cleanup, line the broiler pan with foil and lightly oil it to prevent sticking.
Rest briefly: Let the salmon rest a couple of minutes before serving so the juices redistribute.
Salt sparingly: The brine seasons the fish well; add only a light finishing sprinkle if needed.
If you prefer gentler cooking, steamed salmon is a great alternative, or try a broiled Copper River salmon for a similar high-heat approach.
| Salmon Doneness |
Internal Temperature |
|---|---|
| Rare (soft, buttery, juicy) | 110°F |
| Medium rare (tender, flaky, moist) | 125°F |
| Medium (flaky, firm, still has moisture) | 130°F |
| Medium-well (dry, firm) | 140°F |
| Well-done (dry and tough) | 145°F |
Salmon with Blueberry Sauce
This recipe is approachable and surprisingly different from everyday salmon dishes. The broiled fish cooks quickly, and the blueberry sauce adds bright, balanced flavors that complement the richness of the salmon.
It’s an ideal weeknight or weekend dinner when you want something special without a lot of fuss.
Broiled Salmon with Blueberry Sauce
If you make this recipe, please leave a star rating and comment.
Pin
Comment
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, about 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 and set aside.
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 aside. For every 1 cup of water, stir in 1 tablespoon kosher salt and 1 teaspoon brown sugar to make the brine.
-
Return the salmon to the brine and let it sit 10 minutes.
For the Blueberry Sauce:
-
Add half the blueberries to a saucepan over medium heat with the lemon juice and white wine. Bring to a boil, then reduce to low and simmer, mashing the berries slightly to release their juices. Add lemon zest and a pinch of salt. Cook until the sauce is slightly thickened, about 5–8 minutes.
-
Stir in the remaining blueberries to warm through, then remove from heat and stir in the butter and thyme leaves. Cover and keep warm.
To Finish the Salmon:
-
Remove salmon from the brine, rinse under cold water and pat dry with paper towels. Place on the prepared baking sheet, brush the top and sides with oil, and position the pan 4–5 inches below the broiler.
-
Broil about 6 minutes for medium doneness or 8 minutes for well done, checking early since broilers vary.
-
Remove from the oven, plate the salmon, and spoon warm blueberry sauce over each fillet. Garnish with thyme sprigs and lemon wedges.
Notes
Blueberry swap: Thawed frozen blueberries may be substituted for fresh berries.
Broiler distance: Place the salmon about 4–5 inches below the broiler for even cooking.
Check doneness early: Broilers vary—start checking the salmon a minute or two early to avoid overcooking.
Add butter off heat: Stir butter in after removing the sauce from the heat so it melts smoothly and doesn’t separate.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Like this recipe? Rate & comment below!