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Grilled Salmon with Quick Blueberry Pan Sauce

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This grilled salmon with quick blueberry pan sauce is a sophisticated yet simple way to enjoy fresh fish. The vibrant sauce combines the natural sweetness of blueberries with a hint of earthy thyme and allspice, creating a savoury glaze that perfectly complements the rich flavour of the salmon. By lightly mashing the berries in the frying pan, you create a thick, jammy texture that feels indulgent while remaining light and fresh.

As a heart-healthy dish, this recipe is packed with beneficial omega-3 fatty acids and antioxidants. It is an excellent choice for a quick midweek supper or an elegant weekend lunch when you want to impress without spending hours in the kitchen. Serve these succulent fillets alongside some steamed seasonal greens or a crisp garden salad for a balanced, nutritious meal.

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Ingredients for Grilled Salmon with Quick Blueberry Pan Sauce

  • 1 tablespoon olive oil plus additional for brushing

  • 90g sliced shallots

  • 1 garlic clove, thinly sliced

  • 1/4 teaspoons coarse kosher salt plus additional for seasoning

  • 1/4 teaspoons chopped fresh thyme plus additional for seasoning

  • 1/8 teaspoons ground allspice plus additional for seasoning

  • 240ml fresh blueberries

  • 60ml water

  • 1 tablespoon balsamic vinegar

  • 110g salmon steaks or fillets with skin (each about 3/4 inch thick)

  • 45ml thinly sliced fresh mint, divided

How to make Grilled Salmon with Quick Blueberry Pan Sauce

Heat 1 tablespoon oil in large skillet over medium heat. Add shallots; sauté until softened, about 5 minutes. Add garlic, 1/4 teaspoons coarse salt, 1/4 teaspoons thyme, and 1/8 teaspoons allspice. Stir until fragrant, about 30 seconds. Add blueberries, 60ml water, and vinegar. Stir to blend. Mash berries with potato masher or back of fork and cook until sauce thickens, stirring often, 3 to 4 minutes. Season with freshly ground black pepper. Remove from heat. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. Rewarm before using.

Brush grill rack with oil. Prepare barbecue (medium-high heat). Brush salmon on both sides with oil; sprinkle with coarse salt, thyme, allspice, and black pepper.

Grill salmon until just opaque in centre, 4 to 5 minutes per side. Transfer to plates. Stir 2 tablespoons sliced mint into warm blueberry sauce. Spoon sauce over salmon and sprinkle with remaining 1 tablespoon mint. Serve immediately.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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