This amazing recipe was submitted by one of members, Rich. Rich was the runner up in our 2014 recipe contest! You won’t regret trying this recipe the next time you cook salmon.


4 tbsp balsamic vinegar
4 tbsp water
1 tbsp honey
big handful of ripe blackberries
Sockeye salmon fillet (can be substituted for salmon steaks)

Suggestions for sides: roasted or steamed veggies.

– Put the balsamic, water and honey into a small sauce pan. Add the berries and mash them up thoroughly.
– Bring to a simmer and reduce heat to low, allowing the mixture to lightly simmer for 20-30 min. Stir occasionally, making sure it doesn’t burn or stick to the sides of the pan too much. When it has reduce by about half, the consistency will start to thicken. It’ll thicken more whne it cools, too, so I usually take it off the heat before I think it’s actually done.
You should be left with a sweet ‘syrup’.
– Cut and BBQ the salmon as you like. I tend to fillet with skin on, and cook for 5-10 min (depending on the temp of the BBQ). I like to let it cook with skin side down the entire time so it crisps the skin and cooks the flesh perfect. I enjoy eating crispy skin, but others may like to remove after cooking.
– Drizzle the balsamic reduction over the salmon and serve.