Salmon With Agrodolce Blueberries Recipe (2024)

Wonderful! Would probably be even better with local berries in the summer, but worked fine with imported fresh berries in winter, too. Among the sides I used was Marcella Hazan's "fettuccine al gorgonzola" (using creamy gorgonzola cheese) -- an excellent pairing.

Love this recipe. Easy and delicious. I saved some of the blueberry sauce for toast with ricotta.

The key to this is in the timing. Reduce the vinegar to almost nothing, and don't add the butter until you are ready to fire the salmon. If you add it too early, the sauce will break, producing some of the less happy results that others have reported. Once the sauce is creamy, pour it over the fish and get it in the oven.If the blueberries seem undercooked in the sauce, don't worry, they will finish in the oven.Our guests were completely wowed by this dish.

What a feast dinner we had tonight! We are cooking salmon every night, often inspired by NYTCooking, but this one is the best so far. Light, beautiful ( pink fish and red purple berry sauce!) and utterly delicious. We combined it with a sweet potato-celery-carrot mash mixed in a lot of butter, a vegetable roast (with Brussels sprouts nicely caramelized) and a crispy French rucola lettuce. Instead of white wine vinegar we used apple cider vinegar and a lot of crushed fresh thyme from the garden.

We live on the West Coast, and both blueberries & pink salmon are in season right now so this recipe seemed like a good idea. However, pink salmon turns pale pink when cooked. In this recipe, it turned blue. Not a good look.
Maybe sockeye or king would be better. (It occurred to my husband & me that the bears around here eat berries and salmon, but maybe not at the same time.)

I've made this sauce for pork, and it's wonderful, so I think chicken would also be great. I use maple syrup instead of honey, just a personal preference.

Great dish! I would and will make it again.
It took a lot longer for the liquid to evaporate - after about 35 minutes I got impatient and just removed most of it with a turkey baster. Agree that it will be better with summer berries, but it came out great and there are no leftovers!

I found the sauce too sweet, would cut the honey in half and go from there. Also, more thyme and salt for savoriness, and maybe some citrus for acid.

I wasn't sure how much we'd like this, but it was superb! I used frozen wild blueberries, subbed maple syrup for the honey, and added a bit more thyme than the recipe calls for (basically a small handful, picked in the dark, so I wasn't counting sprigs). The salmon was "organic" farmed salmon from Scotland. I served it with roasted small potatoes from the garden, a salad, and a very (a bit too) light red wine. Wonderful dinner!

Delicious as written, but (1) it takes a lot longer to reduce the wine and vinegar, and (2) cooking 10 minutes at 400 degrees is waaaaaayyyy too long. At 6 minutes it was not done enough, at 8 I should have stopped. Or 7.

We grill the salmon and add the sauce after cooking. Always delicious; raves last night for our poker group.

Melissa Clark's recipes are usually 5-stars (or more if i could give more), but this one was a 4 for me. It was good and it looked beautiful, but if i make it again, i would make the following changes:- omit the cinnamon (it just seemed out of place...it wasn't horrible but i kept wondering "why is this here??")- substitute brown sugar for honey (I think it would caramelize and add more depth than the honey)

This was otherwordly! I decided to add half the berries towards tail end of the shallots and wine reducing, and then mix in the other half as directed. I found this gave me a lusciously thick sauce that caramelized in the oven. Thank you so much for this recipe!

I added more blueberries and reduced the vinegar and it turned out great.

This sauce was spectacular. I sprinkled some Salmon seasoning and brown sugar on the filet before I baked it.... I served it with brown basmanti rice. Terrific meal.

This is a great example of my pet peeve. Using a description instead of a measurement.2 shallots. Big? Little? Ounces? Cups?I'm a former RN. I was taught to measure everything. Critical to predicting outcomes. So it is difficult for me to predict the outcome will be when the directions are vague. I made this and it would have been great except the shallots overpowered the blueberries. But my "meat & potatoes" husband loved it!

Nice appearance. Mildly fishy flavor. OK, but would not make again.

Had to cook down the liquids for at least double the listed time, but overall an amazing dish!

I loved this. Made as is but with coho. Unfortunately, kids did not even though they typically like salmon. Would be great for an adult party though

I love Melissa’s recipes and trusted the 5 rating, but this recipe was not great at all. It was just off tasting and an odd weird sauce for fish. I also made some grilled chicken and all thought it worked much better than putting shallot blueberry pie on salmon. I will not make again

This is quite possibly the most delicious NYT 5-star recipe we have ever cooked! Absolutely wonderful! The only small change we made was to reduce the honey a bit, by ½ tablespoon. Definitely becoming part of the rotation for dinner guests and ourselves!

I added more blueberries and reduced the vinegar and it turned out great.

Meh. It was ok, just ok. Cut recipe in half b/c just 2 of us. Will not make again.

Definitely not an everyday combination for salmon. It's not offensive, but I didn't love it for a protein that's so expensive for us. I probably won't put the sauce on salmon again, but I'll keep the recipe for pork.

This was otherwordly! I decided to add half the berries towards tail end of the shallots and wine reducing, and then mix in the other half as directed. I found this gave me a lusciously thick sauce that caramelized in the oven. Thank you so much for this recipe!

Sauce was runny and a strange flavor. I let the sauce reduce for far longer than the recommended time. Directions say to reduce until liquid is 'almost' gone but really, that is not descriptive enough.

I poached the salmon the night before and plated each cold slice with the freshly-made room temperature sauce. Very striking and lovely for a hot summer night (especially following cantaloupe with prosciutto and spinach fettuccine with yellow tomato sauce). I have also used the agrodolce with pork chops. Not as pretty but very tasty. Agree about putting the butter in at the end.

We grill the salmon separately and top with the sauce to serve. Have also made it with blackberries. Delicious and beautiful every time.

I will reduce the wine almost completely -- I was rushed and didn't- and add the butter at the end... flavor of sauce was great but didn't coat fish. Cooked on the same tray as brussels sprouts and they soaked up some of the juice -- they were great!