Entree: United States – Rocky Mountain West – Huckleberry Glazed Salmon (Salmon fillets glazed with a tart-sweet huckleberry reduction)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 13 min

Additional 5 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 salmon fillets, approx. 6 oz (170 g) each
- 1 cup (150 g) fresh huckleberries or frozen, thawed
- 1/3 cup (67 g) packed brown sugar
- 2 tbsp (30 ml) apple cider vinegar
- 1 tbsp (15 ml) lemon juice, freshly squeezed
- 2 tbsp (28 g) unsalted butter
- 1 tbsp (15 ml) olive oil
- 1 small shallot, minced (about 1 1/16 oz (30 g))
- 2 cloves garlic, minced
- 1 tsp (2.5 g) cornstarch
- 1 tbsp (15 ml) water (for cornstarch slurry)
- 1/2 tsp (2.5 g) kosher salt, divided
- 1/4 tsp (1 g) freshly ground black pepper, divided
- 1 tsp (1 g) fresh thyme leaves or 1/2 tsp (0.5 g) dried thyme
- Lemon wedges for serving

Show original ingredient measurements

- 4 salmon fillets, approx. 6 oz (170 g) each
- 1 cup (150 g) fresh huckleberries or frozen, thawed
- 1/3 cup (67 g) packed brown sugar
- 2 tbsp (30 ml) apple cider vinegar
- 1 tbsp (15 ml) lemon juice, freshly squeezed
- 2 tbsp (28 g) unsalted butter
- 1 tbsp (15 ml) olive oil
- 1 small shallot, minced (about 30 g)
- 2 cloves garlic, minced
- 1 tsp (2.5 g) cornstarch
- 1 tbsp (15 ml) water (for cornstarch slurry)
- 1/2 tsp (2.5 g) kosher salt, divided
- 1/4 tsp (1 g) freshly ground black pepper, divided
- 1 tsp (1 g) fresh thyme leaves or 1/2 tsp (0.5 g) dried thyme
- Lemon wedges for serving

Instructions

1. Make the glaze: In a small saucepan over medium heat, melt 1 tbsp (14 g) butter and 1 tbsp (15 ml) olive oil. Add the minced shallot and cook 2–3 minutes until softened, then add the garlic and cook 30 seconds until fragrant.
2. Add the huckleberries, brown sugar, apple cider vinegar, lemon juice, and thyme. Bring to a gentle simmer and cook 6–8 minutes, crushing berries with a spoon until the mixture thickens slightly.
3. Stir the cornstarch into 1 tbsp (15 ml) water to make a slurry, then whisk into the simmering berry mixture. Cook 1–2 minutes until glossy and thickened. Season with 1/4 tsp (1 g) salt and 1/8 tsp (0.5 g) black pepper. Remove from heat and keep warm.
4. Preheat oven to 400°F (200°C). Pat salmon fillets dry and season both sides with remaining 1/4 tsp (1.25 g) salt and 1/8 tsp (0.5 g) black pepper.
5. Heat an ovenproof skillet over medium-high heat. Add remaining 1 tbsp (14 g) butter and sear salmon fillets skin-side up (or presentation-side down) 2–3 minutes until golden, then flip and sear 1 minute.
6. Brush a generous layer of huckleberry glaze over the top of each fillet, transfer skillet to the oven, and roast 4–6 minutes until salmon reaches desired doneness (internal ~125–130°F / 52–55°C for medium).
7. Remove from oven, spoon extra glaze over fillets, and serve immediately with lemon wedges.