Roast salmon with warm blueberry vinaigrette

Roast salmon with warm blueberry vinaigrette

Total Time
33 min
15 min
18 min
This beautiful-looking fish dish can be on the table in just half an hour. The oven-roasted salmon is nicely complemented by a gorgeous yet quick blueberry sauce that's made with butter, chopped shallots, balsamic vinegar, maple syrup, and fresh rosemary. We love this sauce on pork chops or chicken thighs as well if you want to mix things up a bit. You can also try making the sauce with blackberries instead. 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.


Cooking spray

2 spray(s)

Unsalted butter

1 tsp


1 large, minced


1 cup(s), or frozen unsweetened and thawed

Balsamic vinegar

2 Tbsp

Maple syrup

1 Tbsp


2 Tbsp


1 tsp, chopped

Table salt

½ tsp, divided

Uncooked wild pink salmon fillet

20 oz, skinless (four 5 oz pieces)

Black pepper

½ tsp, cracked


1 Tbsp, 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