Baked Salmon with Blueberry Thyme Compote

Name: Baked Salmon with Blueberry Thyme Compote
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 4 Premier Catch Wild Salmon fillets (Sockeye or King); 2 tbsp olive oil; 1 tsp sea salt; ½ tsp black pepper; 1 tsp garlic powder; 1 lemon, sliced into wedges (for serving); 1 cup fresh or frozen blueberries; 2 tbsp honey or maple syrup; 1 tbsp balsamic vinegar; 1 tsp lemon zest; 1 tbsp lemon juice; 2–3 fresh thyme sprigs (plus more for garnish); Pinch of salt

Four wild sockeye or king salmon fillets seasoned with olive oil, sea salt, pepper and garlic powder and baked skin-side down at 400°F for twelve to fifteen minutes. While they bake, blueberries simmer with honey, balsamic, lemon and thyme into a compote that gets spooned over the top.

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Make this recipe with Premier Catch wild-caught seafood, flash frozen at peak quality and delivered to your door.

Wild Alaskan Sockeye Salmon

6oz portion

$15.00

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Two pieces of salmon on a plate with herbs and spices, on a light background.

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Wild Alaskan King Salmon

6oz portion

$23.00

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Baked Salmon with Blueberry Thyme Compote

Declan Chapin, Premier Catch

Servings

Prep Time

15 minutes

Cook Time

15 minutes

Ingredients

4 Premier Catch Wild Salmon fillets (Sockeye or King)
2 tbsp olive oil
1 tsp sea salt
½ tsp black pepper
1 tsp garlic powder
1 lemon, sliced into wedges (for serving)

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1 cup fresh or frozen blueberries
2 tbsp honey or maple syrup
1 tbsp balsamic vinegar
1 tsp lemon zest
1 tbsp lemon juice
2–3 fresh thyme sprigs (plus more for garnish)
Pinch of salt

Directions

Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper and place the salmon fillets skin-side down.
Drizzle olive oil over the salmon, then season with salt, pepper, and garlic powder.
Bake for 12–15 minutes, or until salmon flakes easily with a fork.
While the salmon bakes, place blueberries, honey (or maple syrup), balsamic vinegar, lemon zest, lemon juice, thyme sprigs, and a pinch of salt in a small saucepan.
Simmer over medium-low heat for 5–7 minutes, stirring occasionally, until the blueberries soften and the sauce thickens slightly.
Remove the thyme sprigs before serving.
Place baked salmon on plates and spoon the blueberry thyme compote over the top.
Garnish with extra fresh thyme and serve with lemon wedges.

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We’re Joci and Ashley, sisters-in-law and co-founders of Premier Catch. We started Premier Catch to make it easy to enjoy incredible wild seafood at home, caught in Alaska and the Pacific Northwest, flash frozen at peak quality, and delivered straight to your door.

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