Prep the salmon. Pat the fillets dry with paper towels. Season both sides with salt and pepper. Let them sit at room temperature for about 10 minutes while you make the sauce.

Start the blueberry balsamic sauce. In a small saucepan, combine blueberries, balsamic vinegar, maple syrup, Dijon, garlic, olive oil, lemon zest (if using), lemon juice, and red pepper flakes. Stir to combine.

Simmer until glossy. Set the pan over medium heat and bring to a gentle bubble. Cook for 6–8 minutes, stirring and lightly smashing a few blueberries with the back of a spoon. The sauce should thicken enough to coat a spoon. Taste and adjust salt, pepper, or sweetness.

Preheat your pan or oven. For stovetop, heat a large nonstick or cast-iron skillet over medium-high and add a light film of oil. For oven, preheat to 400°F (200°C) and line a sheet pan with parchment.

Cook the salmon (stovetop). Place salmon skin-side down and cook 3–4 minutes until the sides turn opaque about halfway up. Flip and cook another 2–3 minutes, depending on thickness. You’re aiming for medium to medium-rare in the center, about 125–130°F (52–54°C).

Or bake the salmon (oven method). Place fillets on the prepared sheet pan. Brush with a little olive oil. Bake 9–12 minutes, depending on thickness, until just opaque and flaky.

Glaze and finish. Spoon some blueberry balsamic sauce over the salmon during the last minute of cooking, then remove from heat. Rest 2 minutes, then add more sauce on top. Garnish with fresh thyme or parsley if you like.

Serve. Pair with rice, couscous, roasted baby potatoes, or a simple arugula salad. Add lemon wedges for a bright finish.