This gorgeous Blackberry Lemon Salmon is a light and flaky dinner recipe that’s baked to perfection in just 30 minutes!
Wow, it’s been two years since I posted this recipe here on the blog and as I come back to update it with new photos and context, it’s really amazing how far I’ve come. When this was originally posted it literally only had a paragraph written about it with a recipe and some absolutely terrible photos. So I figured it was time to brighten it up a bit and give this recipe some new life.
This recipe is one of my favorites and I believe it deserves to shine, especially since it’s super easy (and gorgeous) too! Matt and I aren’t huge seafood fans, but I do like salmon from time to time, so this is the perfect meal for me when Matt isn’t around.
So back about 3 or 4 years ago when I was still working at the grocery store, I’d occasionally peek through the magazines when it was dead. I think it was an issue of Better Homes & Gardens that had this recipes for a grilled steak with a blackberry sauce. I just had to try it and when I did, I wasn’t disappointed! A few weeks later I thought to myself, I bet if I added some lemon, that blackberry sauce would be amazing on salmon. Well, it was, and now we’re here.
This recipe is so easy, it’s ready in less than 30 minutes and most of that is baking time! I think a lot of people feel like there’s a lot of skill that’s required to cook fish, and in some cases there is, but not here. We’re going to let the lemons, the tin foil, and the oven do just about all of the work! Once the fish is done, you’ll top it with the sauce loaded with shallots and burst blackberries.
Pair it with my Ramen Noodle Salad and my Maple Lemonade for a full summer meal!
- 2 (4-6 oz.) Salmon Filets
- 1 Lemon, sliced into 6 rounds
- 2 tbsp Olive Oil
- ⅓ cup Balsamic or Apple Cider Vinegar
- 1 Shallot, diced
- 1 cup Blackberries, fresh or frozen
- 2 tbsp Honey
- 2 Sprigs Thyme
- 1 Tbsp Water
- Dash of Salt
- Dash of Pepper
- Preheat oven to 300 F.
- Place two pieces of tin foil on a baking sheet and lay 3 slices of lemon on each in a line, place salmon on top of the row of lemon slices.
- Drizzle each filet with olive oil.
- Gently bring the edges of the foil together and roll down loosely over the salmon and fold up the sides.
- Bake for 25-27 minutes.
- While Salmon is baking, add vinegar and shallots to medium pot and bring to a simmer until liquid is reduced to half, about 5 minutes.
- Add blackberries, honey, thyme, water, salt and pepper to the pot and simmer for about 10 minutes until berries begin to pop and sauce begins to thicken.
- Remove stems of thyme and pour sauce over baked salmon.
This recipe was updated: June 27, 2015
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