Ingredients
Scale
- Two (6 oz) salmon fillets, skin on
- 1 tablespoon olive oil
- 1 cup fresh or frozen blackberries
- 1/4 cup granulated sugar
- 2 tablespoons balsamic vinegar
- 1 teaspoon fresh ginger, minced
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
Instructions
- Step 1: Prepare the blackberry sauce by combining the blackberries, sugar, balsamic vinegar, and minced ginger in a small saucepan. Bring the mixture to a simmer over medium heat and cook for 10-12 minutes, stirring occasionally, until the berries break down and the sauce begins to reduce.
- Step 2: Remove the sauce from the heat. For a smoother consistency, press the mixture through a fine-mesh sieve, discarding the seeds and solids; otherwise, leave it rustic. Set the sauce aside and keep it warm.
- Step 3: Prepare the salmon fillets by patting them completely dry. Brush both sides with olive oil and season generously with the remaining kosher salt and black pepper.
- Step 4: Preheat the grill to medium-high heat (approximately 400°F). Lightly oil the grates to prevent sticking. Place the salmon fillets skin-side down on the grill and cook for 5-7 minutes without moving, until the skin is crisp. Flip the fillets and grill for an additional 3-5 minutes, or until the salmon reaches an internal temperature of 145°F.
- Step 5: Remove the grilled salmon from the heat and transfer them to plates. Spoon 2-3 tablespoons of the warm blackberry sauce evenly over the top of each fillet before serving.
Notes
- Store leftover salmon and blackberry sauce separately in airtight containers; the sauce will keep well in the refrigerator for up to 5 days, while the salmon is best consumed within 2 days.
- To gently reheat leftover grilled salmon, place it in a preheated oven at 300°F (150°C) for 8-10 minutes, or until just warmed through, to prevent drying out the delicate fish.
- For a complete meal, serve the rich salmon and tangy sauce alongside creamy lemon risotto or a simple side of blanched asparagus dressed with lemon zest.
- For guaranteed crispy skin, make sure the salmon fillets are patted *completely* dry before seasoning, and do not move them at all during the initial 5-7 minutes of cooking skin-side down on the hot grill.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American