Crispy Seared Salmon with Blueberry-Thyme Compote


Prep: 5 min | Cook: 20 min

bright dishware with Crispy Seared Salmon with Blueberry Sauce
bright dishware with Crispy Seared Salmon with Blueberry Sauce

Sweet, juicy blueberries become a savory and herby counterpart to crispy skin salmon — a culinary homage to Alaska’s summer harvests sockeye or coho salmon

close up of salmon with a summery blueberry compote


  1. Combine compote ingredients in a small pot or saucepan, excluding butter. Bring to a simmer and allow to cook until berries release their juices and begin to become saucy, about 10 minutes. Stir in butter until evenly distributed. Remove from heat and set aside. 
  2. Heat large skillet over medium-high heat. Meanwhile, pat fillets dry to remove excess moisture. Season with salt and pepper. 
  3. When skillet is hot, add just enough oil to cover bottom. When oil is sizzling hot, carefully place one salmon fillet skin-side down into skillet and immediately press down onto fillet with a fish spatula to ensure good skin to pan contact. Hold firmly for 30 seconds, then repeat with remaining fillet.
  4. Sear each fillet for 3 minutes, or until the salmon releases easily from the skillet. Carefully flip and allow other side to cook to desired doneness, another 1 to 3 minutes depending on thickness of fillets. Salmon is medium-rare when thickest part registers 120F on an instant read thermometer, or when flaked easily with a fork. Transfer to serving plates, skin-side up.
  5. Spoon blueberry sauce over salmon and serve immediately.

Interested in Sockeye Salmon or Coho Salmon? Learn more or get started with your own box. 

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.

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