Blueberry Earl Grey Tea Jam Glazed Salmon

1.Preheat your oven to 375°F (190°C).

2.In a small saucepan over medium heat, combine the Blueberry Earl Grey Tea Jam, soy sauce, balsamic vinegar, minced garlic, and grated ginger. Stir well and bring to a gentle simmer. Cook for about 5 minutes until the mixture thickens slightly, then remove from heat.

3.Pat the salmon fillets dry with paper towels. Season both sides with salt and black pepper.

4.In a large ovenproof skillet, heat the olive oil over medium-high heat. Add the salmon fillets, skin-side down, and sear for about 3 minutes until the skin is crispy. Flip the salmon and cook for another 2 minutes on the other side.

5.Remove the skillet from heat and brush the salmon fillets generously with the blueberry Earl Grey tea jam glaze. Make sure to coat them well.

6.Sprinkle the fresh thyme leaves over the glazed salmon fillets and arrange the lemon slices around them in the skillet.

7.Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork.

8.Once cooked, remove the skillet from the oven and let the salmon rest for a few minutes before serving.

9.Serve the glazed salmon fillets with the lemon slices and any extra glaze from the skillet drizzled over the top.