Alaskan Sockeye Salmon with Wild Blueberry Glaze

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

Perfectly seared salmon fillets bathed in a sweet-tart glaze made with foraged Alaskan blueberries and dill, served atop roasted root vegetables. This alaskan-inspired seafood ready in about 47 minutes pairs Alaskan sockeye salmon fillets, Alaskan wild blueberries, finely chopped fresh dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 425 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs Alaskan sockeye salmon fillets
• 1 cup Alaskan wild blueberries
• 3 tbsp finely chopped fresh dill
• 2 tbsp olive oil
• 2 minced garlic cloves
• 1 tbsp lemon juice
• 1 tbsp honey
• 2 medium, peeled and diced into 1/2-inch cubes carrots
• 2 medium, peeled and diced into 1/2-inch cubes parsnips
• 1/2 tsp sea salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Pat salmon fillets dry with paper towels. Season both sides with 1/2 tsp sea salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat until shimmering. Add salmon skin-side down and sear for 4 minutes until golden brown and crisp, then flip and cook for 2 minutes. Transfer salmon to a plate and tent loosely with foil.
2. Step 2: Add remaining 1 tbsp olive oil to the skillet over medium heat. Add diced carrots and parsnips, season with a pinch of salt, and toss to coat. Roast for 10 minutes, stirring once, until vegetables are tender-crisp and lightly browned.
3. Step 3: While vegetables roast, combine blueberries, 1 tbsp honey, lemon juice, and 1 tbsp dill in a small saucepan. Simmer over medium-low heat for 8 minutes, stirring occasionally, until berries burst and sauce thickens slightly. Stir in remaining 2 tbsp dill.
4. Step 4: Return salmon to the skillet with vegetables, spooning 2 tbsp blueberry glaze over each fillet. Serve immediately with remaining glaze on the side.