Recipe for: Grilled salmon with wild berry glaze and dill-lemon sauce - photo 1
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Recipe for: Grilled salmon with wild berry glaze and dill-lemon sauce

Spicy Valentine's Day Grilling Main dishes 50 min Medium 0 views ~61.87 PLN * - (0)
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Description

Delicate salmon fillet caramelized with a short, aromatic glaze of forest berries and honey, served with a fresh, cool dill-lemon sauce. The dish combines the summer sweetness of fresh fruits with the citrus freshness of dill and the creaminess of sour cream, while also providing a winter, warming touch thanks to grilling and subtle caramelization. Perfect for a romantic Valentine's dinner prepared on the grill or grill pan; it pairs wonderfully with baked potatoes or millet and seasonal grilled vegetables. Visually appealing with a shimmering, deep purple glaze on the pink meat and the green of the dill.

Ingredients Used

Ingredients (11)

Servings:
4
  • Salmon 640 g
  • Blueberry 200 g
  • Honey 50 ml
  • Sour cream 150 g
  • Lemon 1 pcs (~80 g)
  • Garlic 2 clove (~10 g)
  • Rapeseed oil 30 g
  • 🌿 Spices
  • Dill 1.5 bunch (~30 g)
  • Salt 0.1 pinch (~4 g)
  • Black pepper 4 pinch (~2 g)
  • ✨ Optional
  • Butter 20 g
💰 Estimated dish cost: ~61.87 PLN (15.47 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Blueberry glaze

1

Prepare the berries: transfer the berries to a sieve and rinse under cold water. Set aside for a moment to drain. If the fruits have stems, remove them with your fingers. Place the drained berries in a bowl.

Ingredients: blueberry
Use a fine sieve and a large bowl. The berries should be dry, as excess water will dilute the glaze.
2

In a small saucepan, pour in the berries (200 g) and add honey (50 g) and a tablespoon of lemon juice (squeezed from the prepared lemon). Heat over medium heat, stirring with a wooden spoon. When the fruit starts to burst (after 3-5 minutes), reduce the heat and cook for 6-8 minutes until the mixture thickens and begins to glaze slightly. If you prefer a smooth glaze, blend the mixture with an immersion blender directly in the pot, then strain through a fine sieve to remove the skins and seeds.

Ingredients: blueberry, Honey, Lemon
Use a small saucepan with a diameter of 16-18 cm and a wooden spoon. Cooking over too high heat will cause the fruit to burn — reduce the heat when they start to splatter. The glaze is ready when it coats the spoon and flows slowly, forming a sticky ribbon.
3

Finally, if you are using butter (optional), add it (20 g) to the hot glaze and stir until melted — this will give it shine and a velvety texture. Cover the saucepan and let the glaze sit for 5 minutes to thicken slightly.

Ingredients: Butter
Additionally, you can add butter to enhance the flavor and shine. If you are not using butter, add a teaspoon of oil for shine.

Dill and lemon sauce

4

Prepare the sauce: pour the cream (150 g) into a medium bowl. Add finely chopped dill (about 2/3 of a bunch, save a few sprigs for decoration), pressed garlic (2 cloves = 10 g), the zest of half a lemon (grated very finely, only the yellow part), and 2 teaspoons of lemon juice. Mix thoroughly with a spoon, season with a pinch of salt (about 1-2 g) and a bit of freshly ground pepper. Taste and adjust the acidity/saltiness.

Ingredients: Sour cream, Dill, Garlic, Lemon, Salt, Black pepper
Use a fine grater for the lemon zest and a small bowl. Chop the dill very finely so it doesn't have any fibers. The sauce should be smooth, slightly tangy, and fresh in taste.

Preparing the fish

5

Pat the salmon fillets (640 g total) dry with a paper towel — dry skin will brown better. If there are any bones, remove them with tweezers. Drizzle the fish with canola oil (brush it on, about 1 tablespoon per side), gently salt and pepper both sides (use about 2 g of salt and 1 g of pepper per fillet).

Ingredients: Salmon, Rapeseed oil, Salt, Black pepper
Use paper towels, a kitchen brush, and tweezers. If the salmon has very thick skin, you can gently score the skin with diagonal cuts (2-3 mm deep) to prevent it from curling during grilling.

Grilling

6

Preheat the grill or grill pan to medium-high heat (the surface should be hot — slightly smoking, about 200–220°C). Place the fillets skin-side down. Grill without moving for 4–6 minutes, until the skin is crispy and the white albumin slightly oozes out. Flip the fillets and grill for 2–4 minutes on the flesh side. In the last phase (the last 1–2 minutes), brush the meat side and edges with the berry glaze to caramelize. The fish is done when it is slightly opaque in the center and flakes easily with a fork (internal temperature about 50–55°C for medium-rare salmon).

Ingredients: Salmon, blueberry, Honey, Rapeseed oil, Butter
The best is a grill pan with a diameter of 26-28 cm or a charcoal/gas grill. Use a kitchen thermometer if you have one — insert it into the thickest part of the fillet. Do not move the fillet during the first contact to achieve a nice grill mark and crispy skin.

Resting and Serving

7

Transfer the salmon to a warm plate and let it rest for 3-4 minutes to allow the juices to settle. On the plate, add a spoonful of dill-lemon sauce next to the fillet, drizzle the fillet with a thin layer of glaze, and garnish with a few sprigs of fresh dill and a slice of lemon. Serve with grilled vegetables or millet.

Ingredients: Salmon, Sour cream, Dill, blueberry, Lemon
Use a metal spatula for transferring to avoid breaking the fillet. Resting is key — do not serve immediately, as the juices will run out and the fish will be dry.

Final tips

8

Check the taste: if the glaze is too sour, add a bit of honey; if the sauce is too thick, thin it out with a spoonful of cold cream. Serve the dish warm, but not hot – the aromas of the fruits and dill are best appreciated at a moderate temperature.

Ingredients: Honey, blueberry, Sour cream
Have extra honey and lemon slices on hand. If you're grilling outside, make sure the fire isn't too big — the salmon burns quickly.

Fun Fact

💡

Salmon has been associated with luxury for centuries and is prepared in various ways — the use of forest berries as an ingredient in a sweet and sour glaze is a regional reference to Scandinavian and Northern European practices of pairing fish with berries.

Best for

Walentynki Romantyczna kolacja Letni grill

Tips

🍽️ Serving

Serve on a light, simple plate to highlight the color of the glaze. Add thin slices of lemon and a few sprigs of dill. It pairs well with millet mixed with toasted sunflower seeds or with grilled zucchini and bell peppers. For drinking: chilled, dry white wine or slightly sparkling rosé wine.

🥡 Storage

Store leftovers in an airtight container in the refrigerator for up to 24 hours. Re-grilling is not recommended — it's better to gently reheat in the oven at 140°C for 6-8 minutes covered. Keep the glaze and sauce separate to maintain texture.

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