Salmon with Blueberry and Ginger Glaze

I promise, this recipe is not as fancy as it sounds. You may be asking, “What made you pair blueberries with salmon?” Well, like most females, during the summer I start to think, “You know, I should work out more. And I should eat healthy foods too!” If you go online and start skimming the various websites on healthy foods and diets, you almost always see salmon and blueberries on the list of foods you should be eating at all times. I’d used berries in glazes before. I knew salmon paired well with ginger and ginger paired well with blueberries. And while the transitivity property of food does not always apply, I decided to give it a shot. [For those who don’t know what I mean by the transitivity property, it’s basically “if X goes with Y and if Y goes with Z then X goes with Z.” Doesn’t usually work with food. Just let X=marinara sauce, Y=chicken breasts and Z=honey mustard dressing. X goes with Y certainly, and Y goes with Z, but somehow I don’t think too many people want to combine marinara with honey mustard…]

This recipe was very quick to make–start to finish was around 30 minutes (and that included me making a side as well!). The clean-up was minimal because I sprayed my baking pan. The flavors are very subtle in this dish, which can be very refreshing on a hot day; moreover, it allows you to savor the taste of each individual ingredient–not one ingredient overpowers all others.



  • Blueberries, washed–I used a whole small package
  • Salmon fillets (make sure they are boneless, but it’s ok to have skin)
  • Honey
  • Ginger
  • Salt and pepper
  • Olive oil
  • Pam, or similar spray


  1. Preheat oven to 375*.
  2. While the oven is pre-heating, take a mixing bowl and place the cleaned blueberries in said bowl.Mash the blueberries coarsely–I suggest either using a meat tenderizer (as I did) or a potato masher.
  3. Use the honey and ginger liberally to season the blueberries. If the mixture is getting too thick (you don’t want it to be like a paste, more like paint), add some olive oil.
  4. When you’ve got the correct consistency and level of sweetness/gingery-ness, use salt and pepper to season.

    Just about the right consistency.
  5. Take your salmon fillets and place them on your greased baking sheet. If the fillets have skin, place them skin-side down on the sheet.

    Remember: you don’t have to season the salmon. Just use the glaze!
  6. Pour the blueberry mixture on top of the salmon, and place the baking sheet in the oven for 15-20 minutes.


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