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Grilled Salmon with Quick Blueberry Pan Sauce

Grilled Salmon with Quick Blueberry Pan Sauce

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This grilled salmon with quick blueberry pan sauce is a sophisticated yet simple way to enjoy fresh fish. The vibrant sauce combines the natural sweetness of blueberries with a hint of earthy thyme and allspice, creating a savoury glaze that perfectly complements the rich flavour of the salmon. By lightly mashing the berries in the frying pan, you create a thick, jammy texture that feels indulgent while remaining light and fresh.

As a heart-healthy dish, this recipe is packed with beneficial omega-3 fatty acids and antioxidants. It is an excellent choice for a quick midweek supper or an elegant weekend lunch when you want to impress without spending hours in the kitchen. Serve these succulent fillets alongside some steamed seasonal greens or a crisp garden salad for a balanced, nutritious meal.

Ingredients for Grilled Salmon with Quick Blueberry Pan Sauce

1 tablespoon olive oil plus additional for brushing
90g sliced shallots
1 vitlöksklyfta, tunt skivad
1/4 teaspoons coarse kosher salt plus additional for seasoning
1/4 teaspoons chopped fresh thyme plus additional for seasoning
1/8 teaspoons ground allspice plus additional for seasoning
240ml fresh blueberries
60ml water
1 matsked balsamvinäger
110g salmon steaks or fillets with skin (each about 3/4 inch thick)
3 tablespoons thinly sliced fresh mint, divided

How to make Grilled Salmon with Quick Blueberry Pan Sauce

Heat 1 tablespoon oil in large skillet over medium heat. Add shallots; sauté until softened, about 5 minutes. Add garlic, 1/4 teaspoons coarse salt, 1/4 teaspoons thyme, and 1/8 teaspoons allspice. Stir until fragrant, about 30 seconds. Add blueberries, 60ml 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 centre, 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.

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