Barbecued Salmon with Blueberry Sauce

    Recipe Picture:Barbecued Salmon with Blueberry Sauce

    Barbecued Salmon with Blueberry Sauce


    94 people made this

    You may never have thought of the combination of fish and fruit before, but salmon and blueberries are just made for each other. A very summery dish!

    Serves: 4 

    • 1/2 cup (125ml) chicken stock
    • 1/4 cup (65ml) balsamic vinegar
    • 1/4 cup (65ml) orange juice
    • 1 teaspoon honey
    • 1 tablespoon cornflour
    • 1/4 cup (65mml) chicken stock
    • 1 cup fresh blueberries
    • 2 teaspoons chopped fresh chives
    • 4 salmon steaks
    • 2 tablespoons olive oil
    • 1 pinch salt and pepper to taste

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Pour 1/2 cup chicken stock, vinegar, orange juice and honey into a saucepan. Bring to a boil over high heat then reduce heat to medium. Dissolve cornflour in 1/4 cup of chicken stock and stir into the simmering sauce. Cook and stir until the sauce thickens and turns clear, 1 to 2 minutes. Stir in the blueberries and chives and keep warm over low heat.
    2. Preheat barbecue to medium high-heat.
    3. Brush salmon with oil and season to taste with salt and pepper. Cook until the fish flakes easily with a fork, about 3 to 4 minutes per side. Serve with blueberry sauce.
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    Reviews in English (75)


    We thought this was a fantastic recipe. Please note: you must reduce the sauce once you've added the balsamic vinegar by letting it simmer. Otherwise it will taste like vinegar. Balsamic vinegar reduction has a wonderfully sweet and flavorful taste.  -  12 Feb 2009  (Review from Allrecipes USA and Canada)


    nice recipe the only problem is that you can't add cornstarch or any other thickening agent into a hot liquid it must be COLD! or other wise the starch molecules will cook on the outside before the inside hence the ole lump syndroom  -  25 Sep 2007  (Review from Allrecipes USA and Canada)


    Delicious! I only had salmon filets which worked well. Baked them in the oven after brushing lightly with olive oil, squeezing on a bit of fresh lemon, and lightly dusting with seasoned salt, lemon pepper and dill. Didn't have any honey so I added about a tsp. of brown sugar to the sauce. Served with mashed red bliss potatoes and steamed asparagus. Extra bonus: The blueberry sauce was simply fabulous on the asparagus as well as the salmon!  -  14 Jun 2007  (Review from Allrecipes USA and Canada)

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