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Ontario grown blueberries are an excellent ingredient to use in sauces, like with this teriyaki salmon, adding a little berry sweetness to create a unique and flavourful dish.

Serves Serves 2-4


Blueberry Teriyaki Salmon

20 minPrep Time

30 minCook Time

50 minTotal Time

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Recipe Image


  • 1 pint Ontario-grown blueberries, rinsed
  • ¼ cup light brown sugar
  • 1 tsp ground ginger
  • 2 cloves garlic, minced
  • ¼ soy sauce
  • 2 tbsp sake
  • 2 tbsp mirin
  • ¼ cup cold water
  • 1 tbsp cornstarch
  • 1 side of skin-on Atlantic salmon
  • 1 tbsp toasted sesame seeds
  • 1 tbsp black sesame seeds
  • 2 scallions, thinly sliced
  • Lime wedges for serving


  1. Preheat the oven to 400°F.
  2. Place the blueberries in a small saucepan. Add the brown sugar and ground ginger. Place the saucepan over medium heat and leave the berries to cook down, stirring occasionally. Press the berries with the back of your spoon to encourage them to release their juices.
  3. Once the berries lose their structure completely, pour the mixture through a fine mesh strainer. Using a spoon or a rubber spatula, encourage the juices through the strainer until you’re left with nothing but seeds and skin. Discard the solids. Return the berry juice to the saucepan and add the garlic, soy sauce, sake, mirin. Place over medium heat and bring to a boil before reducing to a simmer.
  4. In a small bowl whisk to combine the water and cornstarch. Once the cornstarch is thoroughly integrated, stir the mixture into the simmering sauce. Continue to stir the sauce until it thickens and becomes glossy. Take the sauce off of the heat and transfer to a heat proof jar. Set aside to cool slightly. The sauce will keep sealed in the fridge for 1 week.
  5. Next up, we’re going to line a baking sheet with parchment paper. Place a side of salmon on top, skin-side-down. Pat the fish dry with a paper towel and season with kosher salt and fresh ground pepper. Spoon the sauce generously over the salmon and spread with the back of your spoon to ensure even coverage. Transfer the fish to the oven and bake for 15 minutes.
  6. While the salmon is roasting, prep your garnishes. In a small bowl whisk to combine the toasted sesame seeds and black sesame seeds.
  7. Once the 15 minutes are up, rotate the salmon and turn the oven to broil. Broil for 2-3 minutes or until the sauce is lightly caramelized. Remove the salmon from the oven and sprinkle with sesame seeds and scallions. Finish with lime wedges and serve immediately.

Recipe by Susan Keefe


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