Salmon With Blackberry Glaze

Before summer squeaks completely by I need to share this recipe. In just a few short weeks it will be time to crank up the stockpot, saute some onions and simmer a delicious stock for a soul-warming soup. I'm already starting to crave pumpkin spice everything. I even contemplated putting Christmas Spirit essential oil in my diffuser today, but I stopped myself. It's still 113 degrees here and summer is still alive and well. So, lets enjoy these "Indian Summer" days and some delicious food in the weeks before everything turns to pumpkin. :)

I created this salmon in an hopeful attempt to convert my family to become salmon eaters. My kids were pretty good fans of it, but I'm still working on my husband. Maybe one day he'll make the plunge. (I love you, honey). Regardless, this dish was pretty tasty and something a little different. I just love how it pared with the yellow cauliflower and green zucchini. Next time you want to dress up a plate, use colored cauliflower. It did wonders to the brightness and flavor of this dish.

Blackberry Glazed Salmon


4 salmon fillets

10 blackberries, plus more for garnish

salt and pepper

2 t. pure maple syrup

1 Tbsp. olive oil, extra virgin

Preheat oven to 400 degrees and place the rack in the center. Line a baking sheet with tin foil and spray with non-stick spray. Place the salmon fillets, skin down, on the foil tray. Using a paper towel, pat the salmon to dry it.

In a 2-cup glass measuring dish add the 10 blackberries, maple syrup, and olive oil. Using an immersion blender, blend until smooth. Using a spoon, spread a little of the glaze onto each salmon fillet, reserving some glaze for after baking. Sprinkle the salmon with salt and pepper.

Place tray on the center rack and bake for 8-15 minutes. Check the salmon for doneness after 8 minutes. If the salmon gently flakes apart with a fork you know it's done.

Remove the salmon from the oven and top with remaining glaze. Garnish with cilantro and extra blackberries on the side.

Extra salmon will keep in the refrigerator for about 4 days.

Serves 4


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