Blueberry Barbeque Salmon

Blueberries and salmon.  It can work, I promise.  Just ask anyone from the Pacific Northwest. 

Blueberry Barbeque Salmon

from Pink Parsley


4 (6-oz.) salmon fillets, skin on

Kosher salt and freshly ground pepper

olive oil

1/2 c. fresh blueberries

1/3 c. ketchup

1 TBSP apple cider vinegar

1 TBSP balsamic vinegar

2 TBSP brown sugar

1/4 tsp. garlic powder

2 TBSP grated or minced onion

1 tsp. Dijon mustard

1 tsp. Worcestershire sauce

pinch red pepper flakes


1.  If using an outdoor grill, heat to the highest setting.  If using a cast iron grill pan, heat over medium-high heat.

2.  Meanwhile, pat the salmon dry and season liberally with salt and pepper.

3.  In a medium saucepan, heat the blueberries over medium-low heat until they begin to soften and burst, about 10 minutes.  Using the back of a wooden spoon, mash the berries.  Add the ketchup, vinegars, brown sugar, garlic, onion, mustard, Worcestershire sauce, and red pepper flakes.

4.  Whisk well to combine and break up the blueberries, then increase heat to medium.  Cook until the mixture begins to bubble, stirring often, then lower the heat to medium low.  Continue to cook, stirring frequently, until the sauce has thickened, another 10-20 minutes.  The sauce will be thicker and clumpier than traditional bbq sauce.

5.  Use a paper towel and tongs to oil the outdoor grill grates or grill pan and place the salmon flesh-side-down.  Cook 5 minutes, then carefully flip.  Brush the salmon with half the sauce, then cook an addtional 3-5 minutes, or until it is mostly cooked through but still pink in the center.

6.  Remove from grill,  brush with remaining sauce, and serve.

one year ago: glazed pork chops with peach salsa

Print Friendly, PDF & Email


  1. Pretend Chef
    July 27, 2011 / 2:52 pm

    I spent a handful of years in the Pacific NW and I quickly learned about berries and protein. I really enjoy crusted pork tenderloin with blackberry sauce. This is another recipe I know I'd love. Yummy!

  2. That Girl
    July 27, 2011 / 4:01 pm

    I love sweet barbecue sauce. My dad always put duck sauce in his, so that's probably why.

  3. Kelli @ The Corner Kitchen
    July 27, 2011 / 4:25 pm

    This combination would have never crossed my mind. I love it! And if this is any indication of life in the PNW is like, I think I'd fit in just great 🙂

  4. Lexie
    July 27, 2011 / 9:22 pm

    Daughter, as you know, I am not much of a salmon eater, but this recipe sounds yummy. I think I will definitely try this one. Thank you for the new idea.

  5. Erin
    July 28, 2011 / 10:07 pm

    I am not much of fish eater in general, but the sauce for this sounds great! I could put that on chicken or pork, and I am sure it would be wonderful!

  6. Bridget
    July 29, 2011 / 4:20 pm

    I'm glad you liked it, because this is on my menu for tomorrow!

Leave a Reply

Your email address will not be published. Required fields are marked *