1. To make sauce, place jelly, vinegar, ginger, soy sauce, chopped rosemary (or thyme) and cornstarch/water mixture in a small pot. Set over medium heat and bring to a simmer. Cook and stir until jelly is melted and blended with the other ingredients, about 1 minute. Taste and season sauce with salt and pepper, as needed. Now mix in the blueberries. Remove sauce from heat and set aside until needed below (see Options).

2. Preheat oven to 400 F. Line a large baking sheet with parchment paper. Cut tail and fins off the fish. Pat fish dry with paper towel. Set salmon on the pan. Season fish with salt and pepper inside and out. Stuff cavity of the fish with onion and lemon slices. Tent salmon with foil. Bake in the middle of the oven 35 to 40 minutes, or until cooked through and the internal temperature at its thickest point reaches 145 F (63 C) on an instant-read thermometer.

3. When salmon is cooked, set blueberry sauce back over medium heat and make warm again. Carefully transfer salmon to a serving platter and, if desired, garnish with lemon slices and rosemary (or thyme) sprigs. Put the sauce in a sauceboat and serve with the salmon.

Note: Jars of apple jelly can be found alongside the other jams and jellies we sell. Smucker’s brand apple jelly was used when testing this recipe. If unavailable, try making the sauce with 1 cup of blueberry jam or apricot jam.

Options: Yon make the sauce many hours in advance of serving. When cooled to room temperature, cover and refrigerate until ready to reheat and serve with the salmon.