Grilled Salmon with Black Garlic & Blackberry Sauce

Salmon & blackberries stand out as an iconic pacific northwest food pairing.

Grilled Salmon with Black Garlic & Blackberry Sauce

Salmon & blackberries stand out as an iconic pacific northwest food pairing.


  • 2 cups fresh, sweet blackberries
  • 2 Tbsp honey
  • 1 Tbsp Dijon mustard
  • 1 Tbsp bourbon
  • ½ tsp freshly-ground black pepper
  • 2 Tbsp extra-virgin olive oil
  • 2 cloves black garlic (rehydrated in 2 Tbsp hot water)
  • 1 shallot (finely diced)
  • 1 Tbsp sherry vinegar
  • 4 fillets salmon (roughly 5oz each)
  • 2 tsp kosher salt
  • ¼ cup mayonnaise
  • ½ cup fresh blackberries (as garnish)


  • For the black garlic & blackberry sauce, combine the blackberries, honey, Dijon mustard, 1 Tbsp bourbon, freshly-ground black pepper, 2 Tbsp olive oil, and rehydrated black garlic in a tall and narrow container.
  • Blend with an immersion blender until smooth.
  • If more liquid is needed during the blending process, slowly add some more olive oil and continue blending.
  • Strain the mixture through a mesh strainer, pushing the sauce through with a rubber spatula while capturing the seeds in the strainer.
  • Combine the 1 shallot with 1 Tbsp sherry vinegar and add a small pinch of salt.
  • Allow to rest for 15 minutes.
  • Combine shallots and vinegar with the blackberry sauce and mix to distribute shallots.
  • Reserve sauce for later.
  • Preheat grill to 550F.
  • Clean grill grates with a grill brush.
  • Season the salmon fillets with salt on both sides and cover the surface of the fillets with a light layer of mayonnaise.
  • Place the fillets on the hot cleaned grill.
  • For medium-rare salmon, cook the first side for 3 minutes
  • Cook the second side for 2-3 minutes.
  • *Note, the cooking times will vary slightly here based on the heat of your grill and the thickness of the fillets.
  • Remove the salmon when the flesh is barely cooked through.
  • Serve salmon hot, with the black garlic & blackberry sauce on top of the fillets.
  • Garnish with fresh blackberries.


Leftover salmon can be eaten on a salad the following day.
The blackberry sauce tastes great with other types of fish and with chicken or turkey.
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