Blue-bearing salmon is a low-carbohydrate, gluten-free, grain-free, paleo-friendly, high-protein, healthy and wonderful option.
This flavor combination may sound strange, but actually the sweet and savory flavors are a match made in heaven.
My son and husband think that this blueberry -glazed salmon dish is gastronomic and better than Restaurantzalm, and they can’t get enough of it.
There are so many health benefits to adding a sweet blueberry balsamic vlaze to you baked, grilled or roasted salmon.
Salmon Contains many omega-3 fatty acids, proteins, vitamins, minerals and healthy fats.
- Omega-3 fatty acids are essential for brain development, neurological function and supporting cognitive skills, memory and mood.
- Salmon is linked to a reduced risk of mental decline and neurodegenerative disorders.
- With a lot of proteins and healthy fats, Zalm is an excellent choice for maintaining a healthy weight.
Blueberry are rich in nutrients, including antioxidants, vitamins and fibers.
- For blueberries can reduce the risk of heart conditions.
- It is known that it helps to improve memory and the cognitive function.
- Has properties that can protect against neurodegeneration.
- Can help regulate blood sugar levels.
Not only is Blueberry-glazed salmon delicious, but it also has a powerful punch of nutrients that can improve your overall well-being.
My maple ginger glazed salmon recipe inspired this recipeAlso available on this site.
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Ingredients
- ½ cup of fresh blueberries
- ½ teaspoon of dried thyme, divided
- 1 ½ tablespoons Keto honey or darling
- ⅓ Cup water
- A tablespoon of Balsamic vinegar
- ½ teaspoon kosher salt, divided into half
- Four 4-essence Wild Caught Salmon fillets
- ½ tablespoon Avocado -oil
- ¼ teaspoon of black pepper *Optional
- Two branches of fresh thyme *optional
Consult the printed recipe card for nutrition information and additional details.
Spring to recipeInstructions
Preheat the oven to 350 ° F (175 ° C) and cover a baking tray with parchment paper or oil.
Pat the salmon fillets dry with paper towels.
Place the salmon fillets, skin side down, on the baking sheet and brush them lightly with oil.
Season both sides of the salmon fillets with the ¼ teaspoon of 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 must flaking easily with a fork when it is ready.
Add blueberries, keto honey, balsamic vinegar, water, ¼ teaspoon of salt and ¼ teaspoon of dried thyme to a small pan.
Cook over medium heat, stirring occasionally.
Bring a low boil for about 10 minutes, or until the sauce is thickened in a glaze.
Remove the salmon from the oven and let it rest for 2 minutes.
Plate the salmon fillets and scoop the blueberry glaze over each fillet.
Garnish with optional fresh thyme and serve.
Replacements
- Keto honey substitute– If you don’t have a keto or sugar -free diet, you can use traditional honey in this recipe.
- Thyme- You could replace the dried or fresh thyme with dill or rosemary if you prefer.
- Blueberry Instead of blueberries you could use Huckleberries.
Variations
- Baking – Instead of baking the salmon fillets, you can grill or brave them. Grill salmon fillets on a grill or grill pan for 4-6 minutes per side, turning once. Grill 3-5 minutes per side, depending on the thickness of the fillet.
Equipment
Baking tray
Pan
Storage
Store the remaining cooked salmon in a sealed container in the refrigerator for a maximum of 3 days. Store each remaining blueberry glaze in a separate sealed container in the refrigerator for a maximum of 3 days. I do not recommend freezing the salmon or sauce for the best texture and taste.
FAQ
Yes, grill the salmon fillets on the grill or in a grill pan for 4-6 minutes per side, depending on the thickness of the fillets.
Yes, you can roast the salmon for 3-5 minutes per side under the broilers, depending on the thickness of the salmon.
The blueberries can be exchanged for Huckleberries if you prefer.
📖 Printable recipe card
Blueberry salmon
Blue-bearing salmon is a low-carbohydrate, gluten-free, grain-free, paleo-friendly, high-protein, healthy and wonderful option.
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Ingredients
- ½ cup Fresh blueberries
- ½ teaspoon Dried thyme divided
- 1 ½ tablespoons Keto honey or honey
- ⅓ cup Water
- 1 tablespoon Balsamic vinegar
- ½ teaspoon Kosher divided
- 4 (4 ounce) Wild salmon fillets
- ½ tablespoon Avocado -oil
- ¼ teaspoon Black pepper *Optional
- 2 Branches of fresh thyme *optional
Instructions
Preheat the oven to 350 ° F (175 ° C) and cover a baking tray with parchment paper or oil.
Pat the salmon fillets dry with paper towels.
Place the salmon fillets, skin side down, on the baking sheet and brush them lightly with oil.
Season both sides of the salmon fillets with the ¼ teaspoon of 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 must flaking easily with a fork when it is ready.
While the salmon is baking, add blueberries, keto honey, balsamic vinegar, water, ¼ teaspoon of salt and ¼ teaspoon of dried thyme to a small saucepan over medium heat, stirring occasionally.
Bring a low boil for about 10 minutes, or until the sauce is thickened in a glaze.
Remove the salmon from the oven and let it rest for 2 minutes.
Plate the salmon fillets and scoop the blueberry glaze over each fillet. Garnish with optional fresh thyme and serve.
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Notes
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Portion: 4usCalories: 300kcalCarbohydrates: 11GEgg white: 20GFat: 18GSaturated fat: 2GCholesterol: 68mgSodium: 785mgFiber: 5GSugar: 2G
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