I want to tell you all about this salmon, but I can barely think about grilling. Ever since arriving in Austin, all I want to do is take a long, hot bath in a tub of ice cream. Heavy on the ice please.

Um… it’s a little warm here.

But before I left Pittsburgh and walked into the personal 24- hour steam bath that is currently circling my body, I made potato salad. Then I made salmon. Then we ate it. Together.

I totally could have lived on that potato salad alone, but according to my other half, potatoes do not a dinner make. Why, why, why?


I heated some blueberries until they bubbled and burst, and made a quick homemade barbecue sauce with slightly less sugar than usual. Nearly ate it with a spoon. Slathered it on some buttery grilled salmon and called it a day. Ate until I could no longer breathe and enjoyed every moment.

Do this. It’s fantastic.

Grilled Blueberry BBQ Salmon

sauce adapted from The Neely’s

serves 2-3

1 1/4 pounds salmon filet (whole or cut into portions)

1/2 teaspoon salt

1/2 teaspoon pepper

for the sauce:

1/3 cup fresh blueberries

1/3 cup ketchup

1 tablespoon apple cider vinegar

1 tablespoon balsamic vinegar (I used blueberry flavored)

2 tablespoons brown sugar

1/4 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon ground mustard

1 teaspoon worcestershire sauce

Heat a small saucepan over low heat and add blueberries. Heat until the begin to bubble and burst, about 10 minutes, then mash with a fork. Add in ketchup, both vinegars, brown sugar, onion and garlic powder, ground mustard and worcestershire sauce. Whisk well to combine and break up blueberries and turn the heat up to medium. Heat until mixture bubbles, stirring every few minutes, then turn heat back down to low. Cook for 20 minutes, whisking every few minutes. Sauce will be slightly clumpy and thicker than regular BBQ sauce.

Preheat your grill to it’s highest setting. Season the salmon with salt and pepper, and once the grill is hot, lay filet directly on top. Cook for 5 minutes, then gently flip. Using a pastry brush, brush BBQ sauce on salmon and let cook until flaky and opaque, about 5-6 more minutes. This will also depend on the thickness of your salmon (mine was about 1 1/2 inches thick). Once salmon is finished, slather with remaining BBQ sauce and serve.

Off to survive the heat!

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152 Responses to “Grilled Blueberry BBQ Salmon.”

  1. #
    Amy @ A Little Nosh — June 3, 2011 @ 2:44 pm

    Blueberries. Wow. Never would have thought to do that!


  2. #
    Rachel — June 3, 2011 @ 2:57 pm

    Blueberries and Salmon?! Another must make recipe.


  3. #
    Maris (In Good Taste) — June 3, 2011 @ 2:57 pm

    This is so getting bookmarked. I can’t believe how incredible this sauce sounds! Have a nice weekend and stay cool!


    • Jessica — June 3rd, 2011 @ 7:34 pm

      You too Maris!


  4. #
    Erin S. — June 3, 2011 @ 3:02 pm

    I live in Houston but I was just in Austin last weekend and loved how much less humid it was than here in Htown! I’m from PA though so I understand :)
    Also, this looks amazing!


    • Jessica — June 3rd, 2011 @ 7:34 pm

      Ah! I just missed you!


  5. #
    Joy — June 3, 2011 @ 5:03 pm

    This looks friggin’ fantastic.


  6. #
    Joanna Sutter — June 3, 2011 @ 5:15 pm

    Ok, bookmarking this sucker right awa…;-)


  7. #
    chelsey @ clean eating chelsey — June 3, 2011 @ 8:42 pm

    You’re a genius – blueberries and bbq? <3 it.


  8. #
    Amy L. — June 3, 2011 @ 9:13 pm

    Made your recipe for dinner this evening and it was fabulous! Thanks.


  9. #
    Gina (Yogattude) — June 3, 2011 @ 10:03 pm

    This may be my dinner tomorrow! I’m just catching up on your blog and wanted to say how much I love the new design!!!


  10. #
    Katie@Cozydelicious — June 3, 2011 @ 10:29 pm

    This sauce looks amazing!! I love the fruit and fish combo. But I have a ton of blackberries… wonder how well it would work with blackberries instead. I may have to try.


  11. #
    Lori @ RecipeGirl — June 3, 2011 @ 10:59 pm

    Are you at IACP? I hope we’ll be at the same food blog conf one of these days so I can meet you :)

    I love the idea of doing a blueberry sauce on salmon- I have one that I’ve done for pork, but haven’t tried salmon. LOVE salmon.


  12. #
    Beth — June 4, 2011 @ 6:09 am

    That looks spectacular. Good luck conquering the heat!


  13. #
    Martina — June 4, 2011 @ 6:48 am

    Hello, I realy love this website. I´m your regular reader from the Czech Republic. And I´ve already tried a lot of your recipes. Because I also love cooking and good food.


  14. #
    Amanda — June 4, 2011 @ 7:55 am

    Such a unique flavor combination… love the way you think girl!


  15. #
    Ann — June 4, 2011 @ 9:15 am

    That looks AMAZING! I wish I wasn’t allergic to salmon…


  16. #
    Anzo @ Food Fitness and Frolicking — June 4, 2011 @ 11:15 am

    Oh my gosh. I’m salivating. What other veggies could you serve with this on the side?


  17. #
    Jolene (www.everydayfoodie.ca) — June 4, 2011 @ 12:17 pm

    Gorgeous salmon!


  18. #
    Paula at Dishing The Divine — June 4, 2011 @ 12:48 pm

    I had blackberry salmon at a restaurant the other night simply because it was so intriguing. Who knew it was so easy to make (assuming you know how to grill salmon… that’s *not* my forte :) ).


  19. #
    Courtney — June 4, 2011 @ 1:23 pm

    That looks amazing!! It is so hot here in Alabama too– stay cool girl!


  20. #
    Pretty. Good. Food. — June 4, 2011 @ 3:04 pm

    Sounds funky, but in a good way :)


  21. #
    Justeen @ Blissful Baking — June 4, 2011 @ 6:06 pm

    I wish I had seen this earlier! I made salmon for dinner the other night, but used a homemade teriyaki sauce for marinade. This blueberry BBQ sauce sounds so much more fun and delicious! Salmon is definitely going to be on the menu again soon!


  22. #
    Diana @ frontyardfoodie — June 4, 2011 @ 8:09 pm

    This is like my ideal meal. I’m a mega sucker for sweet glazes….salmon….and anything with potatoes is good with me.


  23. #
    Jennie — June 4, 2011 @ 9:00 pm

    This looks incredible! I live in NYC without a bbq grill, so I’m going to have to try and make this on my stovetop. Also, I just wanted to let you know that your blog is wonderful. I can’t believe I hadn’t seen it before because I feel like I follow a million food blogs, but yours stands out. I actually just went back and looked over all the recipes all the way back to the beginning. Seriously fantastic stuff!


  24. #
    Rivki Locker (Ordinary Blogger) — June 4, 2011 @ 11:31 pm

    What an absolutely brilliant idea. Blueberries on salmon!!! Wow. Bookmarking this for sure.


  25. #
    Cara — June 5, 2011 @ 7:03 am

    Blueberries and salmon just so happen to be two of my very favorite things!!!!!!!


  26. #
    Katie — June 5, 2011 @ 11:52 am

    Blueberry bbq?? On Salmon?? How do you come up with these delicious ideas?


  27. #
    Heather @ Get Healthy With Heather — June 5, 2011 @ 1:15 pm

    Can I just say yum? Seriously, you transform salmon which is amazing on its own into something every more amazing and unique! Blueberry salmon :)


  28. #
    Cara Craves... — June 5, 2011 @ 3:27 pm

    Where have a I been and when did you change your layout? Your site looks stunningly beautiful!!
    I have been traveling for sometime and am now entering back into the blogging world. Nice to be back here to see all your fabulous recipes. MMMM!


  29. #
    One Healthy Apple — June 5, 2011 @ 6:35 pm

    This looks fantastic, Jessica! Also, your new site looks fantastic. I’ve been a bad blogger/reader and somehow missed it.


  30. #
    Cheryl — June 5, 2011 @ 8:02 pm

    Wish I liked salmon, but I don’t!!! This looks delicious, but I hate hate hate hate hate salmon. I can smell it and about vomit!!!!! I may try you blueberry bbq sauce on something else though because I love love love love love blueberries!!!!!


  31. #
    sarah — June 5, 2011 @ 8:34 pm

    Oh, holy cow. This looks amazing and it’s going up on the weekly menu asap. Something may get bumped, but who the heck cares.


  32. #
    Little Miss Fitness — June 5, 2011 @ 10:12 pm

    Just bought some blueberries tonight–mmm…mmm…mmm. Can’t wait to try this salmon!



  33. #
    Shannon ~ My Place In The Race — June 5, 2011 @ 10:46 pm

    WOW! That looks fantastic! Yummy :P


  34. #
    Kate — June 5, 2011 @ 11:52 pm

    Now THAT could make me eat fish!


  35. #
    Lisa @ www.bakedinmaine.com — June 6, 2011 @ 10:36 am

    Blueberry BBQ, what a fabulous idea!!!
    I’m going to do it now…..


  36. #
    AllieNic @Frisky Lemon — June 6, 2011 @ 3:12 pm

    That first picture made me gasp…blueberries are so beautiful! Second only to peeled garlic cloves in my mind…Blueberry BBQ salmon is yet another demonstration of your culinary genius, my friend. I am jealous.


  37. #
    (what runs) Lori — June 6, 2011 @ 3:59 pm

    This looks fantastic! Perfectly grilled salmon and wonderful blueberry bbq sauce?! I’m drooling.

    I’m wanting to visit Austin SO bad. Hope you had a great time… even with the heat.


  38. #
    TheMeatHouse — June 6, 2011 @ 4:29 pm

    Wow that is such a unique recipe! Where did you get the idea?


    • Jessica — June 6th, 2011 @ 4:47 pm

      Just came up with it on my own! We love salmon with BBQ sauce… and I’m obsessed with blueberries right now, especially my blueberry vinegar… and you use vinegar to make homemade BBQ sauce… that’s my constant train of thought. :)


  39. #
    Sydney — June 6, 2011 @ 8:49 pm

    I love this! I just made it for family dinner night!!!


  40. #
    Dee — June 7, 2011 @ 2:59 am

    I would love to make this. Blueberries are a recent passion as well —blueberry whole wheat pancakes and maple syrup anyone? Would this work with regular balsamic? I can’t swing the blueberry kind.


    • Jessica — June 7th, 2011 @ 6:45 am

      Yes it should be fine!


  41. #
    Kelly @ RahRaw — June 7, 2011 @ 10:41 am

    I am bookmarking this recipe!!! It sounds unusual, but so amazing! I don’t eat a lot of fish, but once in a while, and my mom likes salmon and has it more often, so I’m sure she’ll love this one!


  42. #
    Lisa — June 7, 2011 @ 11:23 am

    Salmon is my FAVORITE, and I really like fresh blueberries, but this looks like both were hurt in the process. I’ll stick with poppin’ the blueberries in my mouth whole (and uncooked).


  43. #
    Jaden — June 7, 2011 @ 12:29 pm

    LOVE!!! love this combo of flavors – so pretty too.


  44. #
    Mechelle — June 10, 2011 @ 10:29 am

    My mouth is watering just thinking about this… Will make this with Morrocan Shrimp with Spinach for a romantic evening with hubby tonight!!! Yum, Yum!


    • Staci — June 12th, 2011 @ 10:51 pm

      Ooooh, Morrocan Shrimp and Spinach! Can you share your recipe? :-) It sounds like a wonderful meal together!!!


  45. #
    Katie P — June 10, 2011 @ 1:05 pm

    Upon your recommendation I made salmon and the roasted potato salad and I am now under your spell and will always do exactly as you command. This made a fabulous dinner, my handsome man could not stop raving about how good it was. He was so happy he washed the dishes for me! He is already plotting other entrees to have with the blueberry BBQ sauce, I think a pork loin will be next!
    Thanks for another amazing recipes that made me look like a domestic goddess in my handsome man’s eyes!


    • Jessica — June 10th, 2011 @ 3:24 pm

      Sweet! So glad it was a hit.


  46. #
    Mechelle — June 13, 2011 @ 2:41 pm

    Here is the recipe for Moroccan Shrimp with Spinach… got it out of my Fitness Magazine!

    Moroccan Shrimp With Spinach

    1/2 teaspoon ground coriander
    1/2 teaspoon ground cumin
    1/2 teaspoon paprika
    1/4 teaspoon cayenne
    pinch ground allspice
    1/4 teaspoon salt
    1 pound large shrimp, peeled and deveined
    10 ounces fresh baby spinach
    3 tablespoons extra-virgin olive oil

    1. Mix the coriander, cumin, paprika, cayenne, allspice and 1/8 teaspoon salt in a small bowl. Place the shrimp in a large bowl, add the spice mixture and toss to coat. Cover with plastic wrap and refrigerate 30 minutes.

    2. In a large bowl, combine the spinach, oil and remaining salt. Divide spinach and shrimp evenly among four 15-by-12-inch sheets of heavy-duty aluminum foil. Bring the edges of each sheet together and fold tightly to seal.

    3. Heat the grill to medium high. Place packets on grill and close the cover; cook until spinach is wilted and shrimp is opaque, 5 to 7 minutes. Serve immediately.


  47. #
    Miranda — June 22, 2011 @ 3:57 pm

    Wow. Just wow. Pinning this now…


  48. #
    Christina — June 26, 2011 @ 10:51 pm

    Finally tried this tonight after having having it bookmarked since you posted it and it was so good. I roasted the salmon in the oven as an empty propane tank makes it difficult to grill (oops), but will definitely be making it on the grill soon.


  49. #
    sara — August 3, 2012 @ 6:58 pm

    Found you on Pinterest…this fish looks absolutely delicious – love the idea of a blueberry bbq sauce, yum! :)


  50. #
    Amanda — August 4, 2012 @ 10:11 am

    Just had this the other night and it was great. It wasn’t the first time we made it…we just love it so much! Oh and we also made the ginger sesame one last week and that became a new family favourite! Thanks for all your hard work and dedication.



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