Tender Roasted Salmon with a Silky Blueberry Glaze

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Add a unique twist to your typical roasted salmon! Use blueberries to create a gluten and dairy-free glaze for your meal.

Tender Roasted Salmon with a Silky Blueberry Glaze


    For the Salmon:

  • 2 large salmon filets
  • 1 tablespoon olive oil
  • sea salt, to taste
  • For the Glaze:

  • 1½ cup mix of California Giant blueberries and California Giant blackberries
  • 1 tablespoon Coconut Sugar
  • 1 tablespoon Balsamic Vinegar
  • juice of one lemon and zest of ½ lemon
  • Optional:

  • handful of greens
  • radishes, sliced


      • Preheat the oven to 400 degrees Fahrenheit. On a parchment paper lined baking tray, coat the salmon in olive oil and sprinkle with sea salt. Cook for about 10-12 minutes, or until your salmon is tender.
      • In the meantime, add all the glaze ingredients into a pot and bring to a boil, then lower to a simmer, and stew for about 10-15 minutes. Smash down the berries as it cooks along.
      • Place the salmon on top of a bed of greens and pour the sauce on top. Add a few radish slices and enjoy!
Tender Roasted Salmon with a Silky Blueberry Glaze

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!