- 1 lb. fresh wild salmon, skin on
- 1 tbsp. butter, melted
- 1 tsp. bourbon brown sugar
- ¼ cup aged balsamic vinegar
- 2 tsp. Graceland Dried Blueberries
- 1 tbsp. maple syrup
- 1 tbsp. butter
Rinse the salmon and pat dry with a paper towel. Place the salmon in a rimmed baking sheet spared with oil. Drizzle the 1 tablespoon of melted butter and sprinkle on 1 teaspoon of bourbon brown sugar.
Preheat oven on Hi Broil
Broil the salmon for about 7 minutes for medium. Test for doneness by pressing the salmon with a fork—it should barely give away and be cooked almost all the way through.
In the meantime, add the balsamic vinegar to a small saucepan and cook over medium heat until it is reduced by a third. Add the dried blueberries and maple syrup. Cook for another minute and then stir in the tablespoon of butter.