Blueberry-Maple Glazed Salmon

By AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Sweet and tangy salmon fillets coated in a local blueberry-maple glaze, served with a hint of garlic for a coastal-inspired main course. This Canadian-inspired seafood recipe, ready in about 25 minutes, pairs salmon fillets, pure maple syrup, fresh blueberries for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Prep: 15 min Cook: 10 min Serves 4 Canadian cuisine 350 cal/serving

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Ingredients

4 (6 oz each), skin-on salmon fillets
1/4 cup pure maple syrup
1/4 cup fresh blueberries
2 tbsp white wine vinegar
1 tbsp cornstarch
1 tbsp water
1/2 tsp garlic powder
to taste salt
to taste freshly ground black pepper
2 tbsp olive oil

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Instructions

Step 1: Season 4 salmon fillets (6 oz each, skin-on) with salt and freshly ground black pepper on both sides.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Place the salmon fillets skin-side down and cook for 4 minutes until the skin is crispy. Flip and cook for 3 more minutes.
Step 3: In a small bowl, whisk together 1/4 cup pure maple syrup, 1/4 cup fresh blueberries, 2 tbsp white wine vinegar, and 1/2 tsp garlic powder.
Step 4: In another small bowl, mix 1 tbsp cornstarch and 1 tbsp water to make a slurry.
Step 5: Pour the blueberry mixture into the skillet with the salmon, then add the cornstarch slurry. Cook for 2 minutes, stirring, until the sauce thickens and coats the salmon.
Step 6: Serve immediately with additional blueberries for garnish.