Barbecued Salmon with Blueberry Sauce

    25 minutes

    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!

    94 people made this

    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 (80)


    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)