Make Summer Wild, Free Sockeye with $250+ Orders
Declan Chapin
2
20 minutes
30 minutes
This dish features rich wild salmon paired with a savory lemon-caper butter, complemented by a warm blueberry sauce that adds a delightful sweetness and acidity. Perfect for summer with fresh blueberries, or any time with frozen ones, this recipe is sure to impress.
*Recipe inspired by Butter-Rubbed Salmon with Blueberry Sauce from Pure Flavor, author Kurt Beecher Dammeier.
2 x 6 oz Premier Catch Wild Salmon portions, thawed (sockeye or king salmon)
2 tablespoons unsalted butter, melted
1/2 teaspoon capers, drained and finely chopped
1/2 teaspoon finely grated lemon zest
1/4 teaspoon garlic powder
1/4 teaspoon Italian seasoning, or finely chopped fresh herbs
1 teaspoon finely minced shallot, or yellow onion
1/4 teaspoon kosher salt
Freshly ground black pepper
3/4 cup low-sodium chicken broth
2 tablespoons chopped yellow onion, or shallot
A few slices of sweet apple
1 sprig fresh thyme
3/4 cup fresh or frozen blueberries
1 1/2 teaspoons fresh lemon juice
Kosher salt, to taste
Freshly ground black pepper, to taste
1 tablespoon unsalted butter
Add the broth, onion, apple and thyme to a small saucepan and bring to a simmer. Cook uncovered until the broth has reduced by roughly half and the flavors have had time to infuse.
Strain out the onion, apple and thyme, then return the broth to the saucepan. Add the blueberries and simmer gently until the berries soften and the sauce reduces and thickens slightly, about 15 to 20 minutes.
Remove from the heat and stir in the lemon juice. Season with salt and pepper, then whisk in the butter until the sauce is smooth and glossy. Keep warm while you cook the salmon.
Combine the melted butter, capers, lemon zest, garlic powder, herbs, onion, salt and pepper.
Pat the thawed salmon portions dry. Brush the tops generously with about half of the lemon-caper butter and refrigerate for about 5 minutes, just long enough for the butter to begin to firm up.
Heat a large skillet over medium-high heat. Place the salmon butter-side down and cook for about 3 minutes, until nicely seared. Brush the other side with the remaining butter, carefully flip, and continue cooking until the salmon is just cooked through and still moist in the center.
For tender, moist wild salmon, aim for an internal temperature of about 125 to 130°F, keeping in mind that the salmon will continue cooking slightly after it comes off the heat.
Spoon the warm blueberry sauce onto each plate and serve with the salmon.
Wild-caught • Flash frozen • Conveniently portioned
women-owned, family-run
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.
