You ain’t never seen salmon this model-esque before, now, have you?
Unless it was one of my recipes you scrolled across, obviously.
Happy Tuesday, friends, and Happy National Blueberry Day! Be on the lookout for a blueberry-ful blast tomorrow on my email list (and if you’re not subscribed, GET ON THAT!) if you need some extra inspiration for acknowledging this arbitrary culinary holiday. I felt the need to insert that shameless plug before we begin cooking today.
What are we cooking, you might ask? Well, if you read the title, you’d probably fucking figure it out, fellas. If you did read the header, congratulations, you pass my judgement test. We can be friends now.
One Skillet Blueberry Braised Salmon. This colorful, special dish is cooked up in one pot, takes around 30 minutes, and makes a banging weekly meal prep that’ll have your office mates peeking over your privacy shields wondering what the heck smells so divine.
Crispy seasoned salmon, a buttery balsamic white wine sauce, and so many bursting blueberries. A rich, summery dish that for once doesn’t involve peaches or tomatoes, if you’re burning out of those for the time being and want to pivot elsewhere. I’m not, but mixing it up is healthy sometimes!
Let’s get on it, pals.
A New Way to Blue
Bet your ass you’ve never paired berries with salmon. If you have, amazing, you’re ahead of the game. If you haven’t, prepare to have your noggin ERUPTED.
First, the salmon. Make sure that your slab is cut into filets if you bought a large piece. Lay onto a plate or cutting board and slap some paper towels overtop to dry out the flesh. Dry fish = crispy fish.
In the meantime, start your dredge. On a shallow plate or bowl, toss together flour, smoked paprika, garlic and onion powders, dried oregano, and a heavy pinch each of salt and pepper. The paprika lends a bit of color to the salmon as it cooks, so it doesn’t come out pale and sad.
Melt some butter in your skillet until lightly browned. Press the filets into your dredge, coating both sides and shaking excess back into the pile.
Place the fish skin-side down in the pan and cook for 4-5 minutes, then flip and continue for 4-5 minutes longer. If your salmon has no skin, start from the side onto which the flesh would be attached. When the fish is golden and deeply browned in spots, move to a plate and set aside.
Toss a little more butter into the skillet, then swirl in minced garlic and fresh oregano. Pour in a good glug of white wine and simmer until the wine reduces by half. Or, fuck up a bit like I did the first time and let your impatient ass prematurely add the rest of the sauce ingredients so you’ve got too much liquid in your pan.
Pro tip: don’t do that, actually. Let me make the dumb mistakes.
When the wine is properly simmered down, add in a bit of vegetable or seafood broth, honey, a touch of balsamic vinegar, and your fresh blueberries. Heat a few minutes. The blueberries burst fast and don’t need much time to transform the sauce into a thick, jammy delight.
Finish with a splash of lemon juice and a shake or two of salt and pepper. Nestle the fish back into the sauce, spooning some over the salmon to coat as the filets warm through.
Serve warm over rice, mashed potatoes, or polenta!
Leftovers? This salmon is made for meal prep. Store, covered, with your favorite sides or on its own for up to 5 days in the fridge.
Can I use frozen blueberries? You can! Be mindful that they may release more liquid than fresh, so cut down your broth to 1/2 cup and adjust upward if needed.
What about a side salad? Honestly, I think my Mango Crunch Salad with Spicy Cilantro Ranch would be an awesome option.
Hope you enjoy!
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
The thrill of the skill(et):
One Skillet Rosemary Lemon Salmon and Creamy Dijon Orzo
One Skillet Tuscan Parmesan Salmon
One Skillet Thai Basil Coconut Curry Salmon
One Skillet Creamy Coconut Lime Salmon
one skillet blueberry braised salmon
Ingredients
- 1 1/2 lb salmon
- 1/3 cup all purpose flour
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 4 tbsp butter, divided
- 1 tbsp fresh oregano
- 2 cloves garlic, minced
- 1 cup dry white wine
- 2 tbsp honey
- 1 tbsp balsamic vinegar
- 1 cup vegetable or seafood broth
- 1/4 cup fresh lemon juice
- 2 cups fresh blueberries
- fresh basil and/or oregano, to serve
Instructions
- Pat the salmon filets very dry and place onto a cutting board or plate.
- On a shallow plate, toss together the flour, smoked paprika, garlic and onion powders, oregano, and a heavy pinch each of salt and pepper.
- Melt 2 tablespoons of the butter in a large skillet over medium heat. Dredge both sides of each salmon filet in the flour mixture, gently shaking off excess. Immediately add to the pan. Cook 4-5 minutes per side until golden and crispy. Move to a plate and set aside.
- Melt the remaining 2 tablespoons of butter in the same skillet, then toss in the oregano and garlic and saute until fragrant, about 30-60 seconds.
- Pour in the white wine and simmer until reduced by half, about 2-3 minutes, then stir in the honey, balsamic, broth, and blueberries. Simmer 5 minutes, or until the blueberries begin to burst and the sauce turns a vivid violet color. Stir in the lemon juice and add a shake each of salt and pepper, to taste.
- Nestle the salmon filets back into the sauce and heat until warmed through. Spoon the sauce over the salmon as it bathes.
- Serve with fresh basil or oregano, over mashed potatoes, steamed rice, or polenta.
