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Grilled Salmon with Quick Blueberry Pan Sauce

Grilled Salmon with Quick Blueberry Pan Sauce


  • 1 tablespoon olive oil plus additional for brushing
  • 1 garlic clove, thinly sliced
  • 1/4 teaspoon coarse kosher salt plus additional for seasoning
  • 1/4 teaspoon chopped fresh thyme plus additional for seasoning
  • 1/8 teaspoon ground allspice plus additional for seasoning
  • 1 tablespoon balsamic vinegar
  • 4 7-ounce salmon steaks or fillets with skin (each about 3/4 inch thick)
  • 3 tablespoons thinly sliced fresh mint, divided

Recipe Preparation

  • Heat 1 tablespoon oil in large skillet over medium heat. Add shallots; sauté until softened, about 5 minutes. Add garlic, 1/4 teaspoon coarse salt, 1/4 teaspoon thyme, and 1/8 teaspoon allspice. Stir until fragrant, about 30 seconds. Add blueberries, 1/4 cup water, and vinegar. Stir to blend. Mash berries with potato masher or back of fork and cook until sauce thickens, stirring often, 3 to 4 minutes. Season with freshly ground black pepper. Remove from heat. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. Rewarm before using.

  • Brush grill rack with oil. Prepare barbecue (medium-high heat). Brush salmon on both sides with oil; sprinkle with coarse salt, thyme, allspice, and black pepper.

  • Grill salmon until just opaque in center, 4 to 5 minutes per side. Transfer to plates. Stir 2 tablespoons sliced mint into warm blueberry sauce. Spoon sauce over salmon and sprinkle with remaining 1 tablespoon mint. Serve immediately.

Recipe by Lori Longbotham,Photos by Travis Rathbone

Nutritional Content

One serving contains the following: Calories (kcal) 400.4 %Calories from Fat 40.5 Fat (g) 18.0 Saturated Fat (g) 2.7 Cholesterol (mg) 125.4 Carbohydrates (g) 11.4 Dietary Fiber (g) 1.0 Total Sugars (g) 5.2 Net Carbs (g) 10.3 Protein (g) 46.1 Sodium (mg) 177.3Reviews Section

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