In a small pot, add blueberries, thyme, sugar, balsamic vinegar, lemon juice, and 1⁄4 teaspoon of salt. Place
over medium heat. Boil for 15 minutes, stirring occasionally. The blueberries will release their juices and
the sauce will reduce and thicken.
In the meantime, place an oven rack 6 inches under the grill. Preheat grill to high. Line a baking sheet
with aluminium foil.
Pat salmon fillets dry with paper towels. Sprinkle both sides of the fish with a pinch of salt and pepper.
Place the fish skin side down on the baking sheet.
Brush a thin layer of the blueberry glaze onto the salmon. Place the fish under the grill for three minutes.
Brush an additional thin layer of glaze on the fish. Place back under the grill for an additional 3-5
minutes. Once cooked, the salmon should flake when pressed with a fork, but not be dry.
Garnish with fresh blueberries and serve.