Baked Salmon with Mixed Berry Glaze

July 17, 2022

A fresh, delicious, and decadent meal for two. My salmon is seasoned to perfection and topped with a sweet glaze made of blackberries and raspberries. It only took 15 minutes to make, so this recipe is a total no-brainer when you’re cut for time and need something to eat immediately. Perfect for date night. Serve over some mashed potatoes and sauteed asparagus for a perfect filling meal.

You can mix up the berries, or just use one berry. I used blackberries and raspberries. Those just happen to be my favorite and making them into a glaze was a great experiment. You can serve this with mashed potatoes if you want something simple and filling to go along with your dish. Make some sauteed asparagus to compliment the fish and glaze. You can serve it by itself if you prefer a lighter meal. Either way, this recipe will be sure to please!

How to make Baked Salmon with Mixed Berry Glaze

You can swap out the berries for the glaze. I used blackberries and raspberries because those are my favorites, while strawberries take the #1 spot.

Salmon: Steak or filet work great! Substitute salmon for arctic char or halibut, which also works wonderfully with a berry glaze such as this one.
Blackberries
Raspberries
Red Wine: You can substitute this for red wine vinegar if you don’t have/drink red wine.
Lemon Juice
Brown Sugar: You can use light or dark brown sugar. The difference between them is that light brown sugar has a lower amount of molasses than dark. Therefore, the light brown sugar has a mildly sweet flavor that’s used in all-purpose cooking. The dark brown sugar is a more robust and slightly bitter flavor similar to toffee and is mainly used for complex recipes such as barbecue sauce or spice cake mixes.
Salt and Black Pepper

Preheat your oven to 400F. Line a baking sheet with foil and spray with nonstick cooking spray. Season the salmon with salt and pepper, then bake for 15 minutes until the internal temperature is 145F. Set aside a 1/4 cup of each berry on the side. In a small saucepot on medium-low heat, add the blackberries and raspberries. Add the red wine and lemon juice, then simmer for 5 minutes until juicy, breaking up the berries as it cooks. Turn off the heat, strain the pulp into a measuring cup, pressing down the pulp to ensure you get as much juice as possible; discard the pulp and seeds. Add the juice back into the saucepot on low heat and add the brown sugar. Whisk to incorporate, then allow to simmer until it becomes syrupy and reduced to about 1/3 to 1/2 cup. Brush some syrup onto the salmon within the last 2 minutes of baking, then add the remaining berries to the syrup. Heat for another minute, then top the glaze onto the salmon. Serve.

Tips & FAQs

Storage: Typically, fish doesn’t store well when made fresh. The glaze, however, can be stored in an airtight container for up to 5 days. You can freeze the berry sauce for up to 3 months. Thaw overnight before using.
What other berry combinations can I do? My favorite is the one used in the recipe, but you can use as many berries as you want or just use one type of berry! Just be sure to watch how many of each berry go into the glaze, depending on how many you use. If using 2, then add 1 package of each berry. If using 3, only add 2/3 of each package, so on and so forth. Berries that can be used are:
- Blueberries
- Strawberries
- Raspberries
- Cranberries
- Blackberries
- Grapes
- Cloudberries (if they are available in your area)
- You can even try cherries!
Can I use another fish instead of salmon? Salmon is my go-to fish when I’m making something with berries, but you can substitute salmon for halibut or arctic char.

Want the recipe? Click print below! Let me know how it came out for you by tagging me on Instagram (@missravenskitchen) and using #missravenskitchen! Follow my Facebook page for updates as well! Let me know if I need to tweak anything.

Servings 2

Author Dani Marcus

Prep time

2 Min

Cook time

15 Min

Total time

17 Min

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