Description

Grilled Salmon with Pickled Huckleberries is a flavorful main dish that balances smoky grilled fish with a bright, tangy berry relish. Wild salmon is gently grilled over low heat, finished with fresh thyme and lemon, then topped with a quick pickled huckleberry mixture that adds sweetness and acidity. The result is an elegant yet approachable recipe that works beautifully for outdoor cooking and seasonal meals.

Ingredients

Wild salmon fillet with skin on such as sockeye or king

Extra virgin olive oil

Fine sea salt

Freshly cracked black pepper

Applewood chips for grilling

Fresh thyme leaves and extra sprigs for garnish

Fresh lemon for zest and juice

Fresh huckleberries or blueberries

Granulated sugar or mild honey

Bragg Organic Apple Cider Vinegar or Heinz Distilled White Vinegar

Fine salt

Whole coriander seeds

Large shallot very finely minced

Instructions

2. Preheat the grill with the lid closed until fully hot and ready

3. Prepare a foil packet with applewood chips pierced on top and place it on the grill to begin smoking

4. Place huckleberries in a heat resistant bowl and set aside

5. Heat sugar or honey with vinegar salt and coriander seeds in a small saucepan until dissolved

6. Add minced shallot and simmer briefly until softened

7. Pour the hot liquid over the berries and gently stir then set aside to cool

8. Pat the salmon dry and brush both sides with olive oil

9. Season the salmon with salt and pepper

10. Zest the lemon directly over the salmon and sprinkle with thyme leaves

11. Lower the grill heat and place salmon skin side down on the grates

12. Close the lid and cook gently until nearly done creating light grill marks if desired

13. Remove salmon when medium rare to medium and turn off heat

14. Transfer salmon carefully to a platter or board

15. Squeeze fresh lemon juice over the top

16. Spoon pickled huckleberry relish over the salmon just before serving

17.

Notes

Use wild caught salmon for best flavor and texture

Keep the grill heat low to prevent drying out the fish

The pickled huckleberry relish can be made a day ahead and refrigerated

Avoid stirring the berries too much to keep them intact

A thermometer helps ensure perfect doneness

The relish pairs well with other proteins or roasted vegetables

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Grilling
Cuisine: American