Sockeye Salmon with Huckleberry Glaze
Deep red sockeye salmon seared and finished with a tart-sweet glaze made from wild huckleberries gathered in Washington's Cascade foothills.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 390 kcal
Equipment
- •Skillet
- •Small saucepan
Nutrition
Per serving, approximate
- Calories
- 390 kcal
- fat
- 20
- carbs
- 18
- protein
- 34
- calories
- 390
Instructions
- 1
Put the huckleberries, honey, balsamic vinegar, and shallot into a small saucepan.
- 2
Cook gently over medium-low heat for 10 minutes. Mash the berries slightly until the mixture thickens into a glaze.
- 3
Pour through a strainer to remove large chunks if you like. Set the glaze aside.
- 4
Pat the salmon fillets dry with paper towels. Sprinkle them with salt and pepper.
- 5
Heat the olive oil in a skillet over medium-high heat.
- 6
Cook the salmon skin-side down for 4 minutes. Flip and cook 3 more minutes until just cooked through.
- 7
Spoon plenty of the huckleberry glaze over the salmon.
- 8
Serve right away while the glaze is still warm.
Chef's tips
Fresh wild huckleberries are prized but hard to find outside Washington and Idaho in late summer. Frozen wild huckleberries from a specialty grocery store work well year-round.
Storage
Refrigerate leftover salmon and glaze separately for up to 2 days.
Reheating
Reheat salmon gently in a low oven; warm the glaze separately over low heat.
Common mistakes to avoid
- •Boiling the glaze too hard, which can burn the natural sugars.
- •Cooking the salmon too long past medium.
Serving suggestions
Cooked Sockeye Salmon with Huckleberry Glaze?
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