Photo of Roast Salmon with Warm Blueberry Sauce by WW

Roast Salmon with Warm Blueberry Sauce

2 - 6
PersonalPoints™ per serving
Total Time
33 min
15 min
18 min
A great savoury way to make the most of seasonal berries.


Cooking spray

2 spray(s)

Unsalted butter

1 tsp(s)

Uncooked shallot(s)

1 large, minced

Fresh blueberries

1 cup(s), or frozen unsweetened and thawed

Balsamic vinegar

2 tbsp(s)

Maple syrup

1 tbsp(s)


2 tbsp(s)


1 tsp(s), chopped

Table salt

½ tsp(s), divided

Uncooked wild pink salmon fillet(s)

20 oz, skinless (four 5 oz pieces)

Black pepper

½ tsp(s), cracked


1 tbsp(s), chopped


  1. Preheat oven to 400°F. Line baking sheet with foil and spray with nonstick spray.
  2. Heat butter in small saucepan over medium heat; add shallot. Cook, stirring constantly, until softened, 1–2 minutes. Stir in blueberries, vinegar, maple syrup, water, rosemary, and 1/4 teaspoon salt. Increase heat to medium-high and cook, stirring occasionally and pressing berries with back of spatula to crush, until mixture is thickened, about 5 minutes.
  3. Meanwhile, sprinkle pepper and remaining 1/4 teaspoon salt on salmon; place on prepared baking sheet. Bake until salmon is just slightly pink at center, 8–10 minutes. Spoon warm blueberry sauce evenly over salmon and sprinkle with chives.
  4. Serving size: 1 fillet and 1/4 cup sauce


If you prefer, you can grill the salmon rather than bake it. Just spray the fish with cooking spray and grill over medium heat for about 4 minutes per side.