Salmon with Wild Blueberry Agrodolce

Recipe courtesy of Edible Alaska.

Take simple roasted salmon to the next level! The sweet-and-sour sauce gets all of its sweetness from apple juice and wild blueberries, instead of sugar in a traditional agrodolce.

Servings: 4

Cook Time: 15 mins.


4 sockeye salmon portions

1/2 cup finely diced onion

10 ounces apple juice

1/4 cup apple cider vinegar

1/2 teaspoon dried thyme

2 tablespoons butter

1 1/2 cups wild blueberries (fresh or frozen)

Zest and juice of 1/2 lemon

Salt and pepper to taste


Preheat oven to 350 F. Bake salmon for about 15 minutes or until cooked through to your preference.

Combine onion, apple juice, apple cider vinegar, thyme, and salt in a small saucepan and bring to a simmer. Continue to simmer carefully for 15-20 minutes, until almost all the liquid has evaporated. Turn off heat and use a fork to quickly whisk in butter.

Stir in blueberries, lemon juice and zest, salt and pepper. Taste and adjust seasonings.

Spoon a generous amount of agrodolce over salmon.

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