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Grilled Salmon with Blackberry Sauce

Grilled Salmon with Blackberry Sauce is a mouthwatering dish that perfectly balances the rich, savory flavor of salmon with the sweet-tart notes of blackberry sauce. This easy-to-make recipe is ideal for summer gatherings or cozy weeknight dinners, impressing your guests with its vibrant colors and tantalizing aroma. With just a few simple ingredients and straightforward steps, you can create a dish that delights and elevates your dining experience.

  • Total Time: 32 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 4 fresh salmon fillets (6 oz each)
  • 1 cup blackberries (fresh or frozen)
  • 2 tbsp honey
  • 2 tbsp balsamic vinegar
  • 1 tbsp olive oil (plus more for grilling)
  • Salt and pepper to taste
  • Juice of 1 lemon

Instructions

  1. Marinate the salmon: Place fillets in a dish, drizzle with olive oil, and season with salt and pepper. Let marinate for 15-30 minutes.
  2. Prepare the sauce: In a saucepan over medium heat, combine blackberries, honey, balsamic vinegar, and lemon juice. Cook for about 7 minutes until berries break down into a syrupy sauce.
  3. Preheat the grill: Heat to medium-high (375°F).
  4. Grill the salmon: Place skin-side down on the grill and cook for about 6 minutes per side until flaky.
  5. Glaze the salmon: Brush some blackberry sauce on top during the last few minutes of grilling.
  6. Serve: Plate the salmon, drizzle with additional blackberry sauce, and enjoy!
  • Author: Laura Lopez
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Category: Main
  • Method: Grilling
  • Cuisine: American

Nutrition

  • Serving Size: 1 salmon fillet (170g)
  • Calories: 330
  • Sugar: 14g
  • Sodium: 70mg
  • Fat: 18g
  • Saturated Fat: 3g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 5g
  • Protein: 28g
  • Cholesterol: 80mg

Keywords: - For a twist, substitute blackberries with raspberries or blueberries. - Add fresh herbs like thyme or rosemary to enhance flavor. - For leftovers, store in an airtight container in the fridge for up to three days; reheat gently on low heat.