Blueberry Glazed Salmon is a low-carb, gluten-free, grain-free, paleo-friendly, high-protein, healthy, and delicious option.
This flavor combination may sound strange, but actually, its sweet and savory flavors are a match made in Heaven.
My son and husband think this blueberry glazed salmon dish is gourmet and better than restaurant salmon, and they can't get enough of it.
There are so many health benefits to adding a sweet blueberry balsamic glaze to your baked, grilled, or broiled salmon.
Salmon is high in omega-3 fatty acids, protein, vitamins, minerals, and healthy fats.
- Omega-3 fatty acids are essential for brain development, neurological function, and supporting cognitive skills, memory, and mood.
- Salmon has been linked to a reduced risk of mental decline and neurodegenerative disorders.
- High in protein and healthy fats, salmon is an excellent choice for maintaining a healthy weight.
Blueberries are rich in nutrients, including antioxidants, vitamins, and fiber.
- Blueberries can reduce the risk of heart disease.
- It has been known to help improve memory and cognitive function.
- Has properties that can protect against neurodegeneration.
- May help regulate blood sugar.
Not only is blueberry glazed salmon delicious, but it also packs a powerful punch of nutrients that can improve your overall well-being.
My Maple Ginger Glazed Salmon recipe inspired this recipe, also available on this site.
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Ingredients
- ½ cup Fresh Blueberries
- ½ teaspoon Dried Thyme, divided
- 1 ½ tablespoons Keto Honey or Honey
- ⅓ cup Water
- One tablespoon of Balsamic Vinegar
- ½ teaspoon Kosher Salt, divided in half
- Four 4-ounce Wild-Caught Salmon Fillets
- ½ tablespoon Avocado Oil
- ¼ teaspoon Black Pepper *optional
- Two sprigs of Fresh Thyme *optional
Refer to the printable recipe card for nutritional information and additional details.
Jump to RecipeInstructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or lightly oil it.
Pat the salmon filets dry with paper towels.
Place the salmon fillets, skin side down, on the baking sheet and lightly brush them with oil.
Season both sides of the salmon fillets with the ¼ teaspoon of the salt, ¼ teaspoon of the dried thyme, and the black pepper.
Bake for 20 to 25 minutes, depending on the thickness of the salmon. The salmon should flake easily with a fork when it's done.
Add blueberries, keto honey, balsamic vinegar, water, ¼ teaspoon salt, and ¼ teaspoon dried thyme to a small saucepan.
Cook over medium heat, stirring occasionally.
Bring to a low boil for about 10 minutes, or until the sauce has thickened into a glaze.
Remove salmon from the oven and let rest for 2 minutes.
Plate the salmon fillets and spoon the blueberry glaze over each fillet.
Garnish with optional fresh thyme and serve.
Substitutions
- Keto Honey Substitute- If you're not on a keto or sugar-free diet, you can use traditional honey in this recipe.
- Thyme- You could substitute the dried or fresh thyme for dill or rosemary if you prefer.
- Blueberries- In place of blueberries, you could use huckleberries.
Variations
- Baking - Instead of baking the salmon fillets, you can grill or broil them. Grill salmon fillets on a grill or grilling pan for 4-6 minutes per side, turning once. Broil salmon for 3-5 minutes per side, depending on the thickness of the fillet.
Equipment
Storage
Store the leftover cooked salmon in a sealed container in the refrigerator for up to 3 days. Store any leftover blueberry glaze in a separate sealed container in the fridge for up to 3 days. I do not recommend freezing the salmon or the sauce for the best texture and flavor.
FAQ
Yes, grill the salmon fillets on the grill or in a grilling pan for 4-6 minutes per side, depending on the thickness of the fillets.
Yes, you can broil the salmon under the broiler for 3-5 minutes per side, depending on the thickness of the salmon.
The blueberries could be swapped for huckleberries if you prefer.
📖 Printable Recipe Card
Blueberry Glazed Salmon
Equipment
- 1 saucepan
Ingredients
- ½ cup Fresh Blueberries
- ½ teaspoon Dried Thyme divided in half
- 1 ½ tablespoons Keto Honey or Honey
- ⅓ cup Water
- 1 tablespoon Balsamic Vinegar
- ½ teaspoon Kosher Salt divided in half
- 4 (4 ounce) Wild-Caught Salmon Fillets
- ½ tablespoon Avocado Oil
- ¼ teaspoon Black Pepper *optional
- 2 sprigs of Fresh Thyme *optional
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or lightly oil it.
- Pat the salmon filets dry with paper towels.
- Place the salmon fillets, skin side down, on the baking sheet and lightly brush them with oil.
- Season both sides of the salmon fillets with the ¼ teaspoon of the salt, ¼ teaspoon of the dried thyme, and the black pepper.
- Bake for 20 to 25 minutes, depending on the thickness of the salmon. The salmon should flake easily with a fork when it's done.
- While the salmon is baking, add blueberries, keto honey, balsamic vinegar, water, ¼ teaspoon salt, and ¼ teaspoon dried thyme to a small saucepan over medium heat, stirring occasionally.
- Bring to a low boil for about 10 minutes, or until the sauce has thickened into a glaze.
- Remove salmon from the oven and let rest for 2 minutes.
- Plate the salmon fillets and spoon the blueberry glaze over each fillet. Garnish with optional fresh thyme and serve.
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Notes
Nutrition
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