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Serves 2

2 (8-ounce) fillets Wild Organic Salmon
Sea salt, as needed
Vegetable Oil for baking sheet
2 Shallots, peeled and very thinly sliced
1 C of White Wine
1 TB of White Wine Vinegar
3 Sprigs of fresh Thyme
1 Cinnamon stick
1-1/3 C of Blueberries
4 TB of unsalted Butter
2 TB of Honey
Black pepper


1. Run your fingers over the Salmon flesh & pull out any pinbones. Season Fish generously with Salt & let rest at room temperature while you prepare the sauce.

2. Heat the oven to 400 degrees. Oil a large baking sheet.

3. In a medium saucepan over low heat, simmer together Shallots, Wine, Vinegar, Thyme, Cinnamon & a pinch of Salt until most of the liquid has evaporated, 15 to 20 minutes. Toss in Blueberries, Butter & Honey. Cook until Berries soften & turn the sauce pink, 2 to 4 minutes.

4. Place the Salmon on baking sheet. Spoon Berry mixture over Salmon & season with Pepper. Bake until Salmon is cooked to desired doneness, 8 to 10 minutes for medium-rare.

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