Blackberry Glazed Salmon Recipe

Prepare the berries

If using frozen blackberries, thaw and drain slightly. Place berries, granulated sugar, honey, lemon juice, orange juice, red wine vinegar, and soy sauce in a small saucepan over medium heat.

Bring mixture to a gentle simmer, stirring occasionally. Cook 6–8 minutes until berries break down and the mixture reduces by about one-third.

Using a fork or a small potato masher, press berries against the side of the pan to release juices. For a smooth glaze, strain the mixture through a fine-mesh sieve into a clean saucepan or bowl, pressing solids to extract as much liquid as possible. Discard seeds and solids left in the sieve.

Return the strained liquid to low heat. Stir butter in until melted. In a small cup, whisk cornstarch with cold water to make a slurry, then whisk into the simmering glaze. Cook 1–2 minutes, stirring, until glaze thickens to a glossy sauce that coats the back of a spoon. Season with 1/4 tsp salt and 1/4 tsp black pepper, taste and adjust sweetness or acidity with extra honey or lemon juice if needed. Keep warm over the lowest heat; stir occasionally.

Rinse the jasmine rice under cold water until the water runs mostly clear to remove excess starch. Drain well.

In a medium saucepan, combine rinsed rice, 1 3/4 cups water, 1/2 tsp salt, and 1 tbsp butter or oil. Bring to a boil over medium-high heat.

Once boiling, reduce heat to low, cover tightly, and simmer for 12–14 minutes without lifting the lid. After cooking, remove from heat and let stand, covered, for 10 minutes. Fluff with a fork before serving.

Preheat oven to 425°F (220°C) or heat a large skillet for stovetop roasting. Toss broccoli florets with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and lemon zest on a sheet pan.

Roast in the preheated oven for 12–15 minutes, until tender-crisp and lightly browned at the edges. If using a skillet, cook over medium-high heat for 6–8 minutes, stirring occasionally, until tender-crisp. Keep warm.

Pat salmon fillets dry with paper towels. Season both sides and the skin with the 1 tsp salt and 1/2 tsp black pepper. Brush lightly with 1 tbsp olive oil.

Preheat a grill or grill pan over medium-high heat (about 400°F/200°C). If pan-grilling, oil the grates or pan lightly to prevent sticking.

Place salmon skin-side down on the grill. Cook undisturbed for 4–5 minutes, until the skin crisps and the fish releases easily from the grill. Flip gently and cook on the flesh side for 2–4 minutes, depending on thickness, until the internal temperature reaches 125–130°F (52–54°C) for medium-rare to medium, or cook longer to desired doneness. Alternatively, you can finish in a 425°F (220°C) oven for 3–5 minutes after searing skin-side down.

During the last 1–2 minutes of cooking, brush 1–2 tablespoons of the warm blackberry glaze over the flesh side of each fillet, allowing it to caramelize slightly but not burn. Remove salmon from heat and let rest for 2 minutes.

Place a portion of jasmine rice on each plate, add roasted seasonal vegetables alongside, and top with a salmon fillet.

Spoon an additional 1–2 tablespoons of blackberry glaze over the salmon and a little around the plate for presentation. Garnish with fresh thyme leaves or chiffonaded basil, a sprinkle of microgreens or parsley, and a lemon wedge.

Serve immediately so the glaze is glossy and the salmon is warm. Leftover glaze can be refrigerated for up to 5 days.