Salmon with Blueberry Balsamic Sauce

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Salmon with Blueberry Balsamic Sauce

  • Author: Kimberly


  • 1.25 lb. fresh salmon, or about 4 precut filets
  • 12 T Pinehurst Olive Oil Co. Milanese Gremolata Olive Oil
  • ½ cup fresh blueberries
  • 56 sprigs of fresh thyme
  • 1 T Runamok Sugarmaker’s Cut Maple Syrup (sold in store!)
  • 1 T Pinehurst Olive Oil Co. Blueberry Balsamic Vinegar
  • ½ lemon
  • Salt and Pepper to taste


  1. Preheat oven to 400 degrees.
  2. Pat salmon dry. Sprinkle both sides of the salmon with salt and pepper and a drizzle of Milanese Gremolata Olive Oil.
  3. Bake for 15 minutes, or until flakey and an internal temperature of 145 degrees. It will continue to cook once removed from heat.
  4. While salmon is roasting, in a small sauce pot, add blueberries, Blueberry Balsamic Vinegar, Maple Syrup. Stir to combine. Squeeze ½ lemon, and add fresh thyme. Bring to a boil and simmer for about 15 minutes. Make sure to stir occasionally to prevent burning on the bottom of the pot. The sauce will reduce and thicken up into a delicious fruity, sweet sauce!
  5. Once salmon is finished roasting, remove from heat and top with Blueberry Balsamic sauce!
  6. Enjoy!

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