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. #
    51
    Amy @ A Little Nosh — June 3, 2011 @ 2:44 pm

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

    Reply

  2. #
    52
    Rachel — June 3, 2011 @ 2:57 pm

    Blueberries and Salmon?! Another must make recipe.

    Reply

  3. #
    53
    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!

    Reply

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

      You too Maris!

      Reply

  4. #
    54
    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!

    Reply

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

      Ah! I just missed you!

      Reply

  5. #
    55
    Joy — June 3, 2011 @ 5:03 pm

    This looks friggin’ fantastic.

    Reply

  6. #
    56
    Joanna Sutter — June 3, 2011 @ 5:15 pm

    Ok, bookmarking this sucker right awa…;-)

    Reply

  7. #
    57
    chelsey @ clean eating chelsey — June 3, 2011 @ 8:42 pm

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

    Reply

  8. #
    58
    Amy L. — June 3, 2011 @ 9:13 pm

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

    Reply

  9. #
    59
    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!!!

    Reply

  10. #
    60
    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.

    Reply

  11. #
    61
    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.

    Reply

  12. #
    62
    Beth — June 4, 2011 @ 6:09 am

    That looks spectacular. Good luck conquering the heat!

    Reply

  13. #
    63
    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.

    Reply

  14. #
    64
    Amanda — June 4, 2011 @ 7:55 am

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

    Reply

  15. #
    65
    Ann — June 4, 2011 @ 9:15 am

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

    Reply

  16. #
    66
    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?

    Reply

  17. #
    67
    Jolene (www.everydayfoodie.ca) — June 4, 2011 @ 12:17 pm

    Gorgeous salmon!

    Reply

  18. #
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    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 :) ).

    Reply

  19. #
    69
    Courtney — June 4, 2011 @ 1:23 pm

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