Grilled Salmon with Pickled Huckleberry Relish Recipe
Grilled Salmon with Pickled Huckleberry Relish. A fresh and summery meal, perfect for entertaining on dinners on the patio.
How to Make the Best Grilled Salmon with Pickled Huckleberry Relish
This grilled salmon with pickled huckleberry relish is the perfect summer dish that combines the rich, smoky flavors of perfectly grilled wild salmon with the bright, tangy burst of pickled huckleberries. The contrast between the savory fish and the sweet-tart relish creates a restaurant-quality meal that’s surprisingly simple to prepare at home.
The secret to this recipe lies in two key elements: the applewood smoke that infuses the salmon with subtle woodsy notes, and the quick-pickled huckleberry relish that comes together in just minutes. The warm pickling liquid gently softens the berries while preserving their fresh flavor, and the addition of coriander seeds adds an unexpected aromatic depth.
Whether you’re hosting a summer dinner party on the patio or looking for an impressive weeknight meal, this salmon dish delivers. Serve it over a bed of fresh greens to catch all that delicious pickling liquid, and garnish with extra thyme sprigs for a beautiful presentation.
Grilled Salmon with Pickled Huckleberry Relish
Grilled Salmon with Pickled Huckleberry Relish. A fresh and summery meal, perfect for entertaining on dinners on the patio.
Ingredients
Salmon
Pickled Huckleberry Relish
Instructions
Prepare the Grill
- If using wood chips, make a rectangle foil packet enclosing the wood chips and pierce the top in a few places with a knife (to let the smoke out) and place it directly on the heating grill, close the grill lid.
Make the Pickled Huckleberry Relish
- Place huckleberries in a medium bowl. Heat sugar (or honey), vinegar, salt and coriander seeds in a small saucepan and stir until sugar has dissolved.
- Add minced shallots and simmer for two minutes. Pour the hot liquid over huckleberries, stir and set aside. You can make this ahead and refrigerate overnight, or use it right away.
Grill the Salmon
- Brush both sides of salmon with olive oil and sprinkle with salt and pepper. Zest a small lemon right over the top of the salmon to capture the spray of the fragrant lemon oil, and sprinkle with one tablespoon thyme leaves.
- Wait to grill until the applewood chips begin smoking, then turn the heat down to low, grill salmon, skin side down, directly on the grill, on lowest heat, close lid. Check after 5 minutes.
- Shift salmon to create crosshatch marks on the skin, and close lid again for just a few minutes. Salmon at this point will cook quickly, so check often—especially if it's a thinner piece. Once salmon is cooked to medium-rare or medium (120-125°F) turn the heat off.
- Using two extra-large metal spatulas carefully place salmon on a platter, wood board or over greens. Squeeze with the juice of half a lemon.
Serve
- Right before serving, generously spoon the pickled huckleberry relish and just a little of pickling liquid over the salmon and greens, and scatter with thyme sprigs. Serve immediately.
Notes
- If using king salmon (which is thicker and larger), the cooking process will take longer—plan on double the time.
- The pickled huckleberry relish can be made ahead and refrigerated overnight for even better flavor.
- Fresh blueberries make an excellent substitute if huckleberries are not available.
