Grilled Salmon with Blackberry Sauce
Updated
Updated
This Grilled Salmon with Blackberry Sauce is the perfect balance of flavors and will make your palate sing this summer!
I grill so much that Paul and I have actually paid a plumber $400+ to install an exterior gas line at every place we’ve lived, so I wouldn’t have to deal with propane tanks anymore. I grill so much that when we lived in Minnesota, my neighbors would still see me in 15 degree weather, outside, parka and all, flipping my Jerk Turkey Burgers.
But I don’t grill a lot of fish. I actually don’t make a lot of fish, period. Because…KIDS. Sigh. I’m hoping as they get older, they’ll grow to love it like I do.
Anyway. GRILLED FOOD. Is there anything better? Ever hear of the Maillard reaction? It’s a bunch of reactions between amino acids and sugars happening at the same time, and basically creates richness and browning…and in our mouths, flavor. Food on the grill achieves this. SCIENCE. I love it.
I want to shout from the roof tops to everyone, “Stop saving for that television set. You must buy a grill, for all your food will taste amazing.”
And then you can grill this salmon. It’s basted with chili garlic sauce, then served with this wonderful fruit sauce. The flavor combination might sound strange, but the heat from the chili paste and sweet-tart blackberry sauce is such a flavor explosion!
The blackberry sauce can be made in five minutes. Include a side of your favorite green vegetable for a complete meal.
other salmon recipes we love
Eggs Benedict with Smoked Salmon
other grilled recipes we love
Spinach and Feta Turkey Burgers
Grilled Salmon with Blackberry Sauce
Ingredients
- 1/4 cup unseasoned rice vinegar
- 1 cup fresh blackberries
- 3 tablespoons honey
- 1 teaspoon fresh ginger
- 1 teaspoon dried lemongrass
- 1 teaspoon sesame oil
- salt and pepper to taste
- 1 1/2 pounds skinless salmon filets, , (4 filets, 1-inch thick)
- 2 tablespoons chili garlic sauce
Instructions
- In a food processor or blender, puree the rice vinegar, blackberries, honey, ginger, lemongrass, sesame oil, and a sprinkle of salt and pepper, until combined and smooth. Set aside.
- Brush the salmon filets with chili garlic sauce.
- Heat a grill to medium. Oil the grill grates very well; cook the salmon for about 5 minutes per side (for medium to medium well.) Remove from heat and let rest for 5 minutes. The salmon is done when it flakes easily with a fork.)
- Serve the salmon with the blackberry sauce and your favorite green vegetable.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
Made this for my daughter’s engagement dinner! Couldn’t find dried lemongrass, so substituted with dried cilantro and lemon zest. Served over lightly dressed greens (sesame oil and rice vinegar
I love the fruit and fish pairing, this is a great recipe! Just wanted to let you know that I linked back to this recipe in my recipe round up this week. I hope you don’t mind that I was kicking it old school.
Made this last night. No kidding about the 5 minute sauce, doesn’t get much easier. And it was perfect with the salmon. Delicious.
This was excellent. And we had extra sauce, so we used it on crackers the next day.