We Need Your Feedback!

The American Diabetes Association needs your feedback to ensure we are providing the right information in the right way.

You can take the survey now, if you're ready, or take it later after you've spent more time on the site.

Thank you in advance for your help!

Take the Survey Now Take the Survey Later No, thank you.

Diabetes Forecast

The Healthy Living Magazine

Salmon in Peach-Blueberry Sauce

Per Serving

Salmon in Peach-Blueberry Sauce

Makes: 4
Serving Size: 4 oz. salmon, 1/4 cup sauce
Calories 275
Fat 14 g
Saturated Fat 2.1 g
Carbohydrate 15 g
Fiber 5 g
Sugars 4 g
Cholesterol 80 mg
Sodium 480 mg
Potassium 415 mg
Protein 26 g
Phosphorus 270 mg
Choices: Fruit 1, Lean Meat 3, Fat 1.5
  • Makes: 4
  • Serving Size: 4 oz. salmon, 1/4 cup sauce
  • Preparation Time: 10 minutes
  • Cooking Time: 15 minutes


4 fillets (4 oz. each) frozen salmon, thawed and patted dry
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1 Tbsp. canola oil
1/2 cup no-sugar-added peach preserves
2 Tbsp. coarse Dijon mustard
1/3 cup cider vinegar
3/4 cup frozen blueberries, thawed and drained


  1. Sprinkle the salmon with salt and pepper. In a large skillet, heat the oil over medium-high heat.
  2. Sear the salmon on both sides, for about 3 minutes per side. Combine the preserves and mustard, and pour the mixture over the salmon. Cover the salmon and simmer on low heat for about 6 minutes.
  3. Remove the salmon with a slotted spoon and keep warm. Add the vinegar to the pan and bring to boiling. Lower the heat and simmer for 3 to 4 minutes, until the sauce is reduced by one third. Add the blueberries and heat through. Serve the sauce over the salmon.

Recipe Finder

Show me recipes in:

Get Free Health Tips

Register for free recipes, news you can use, and simple health tips – delivered right to your inbox.