Salmon with Huckleberry Sauce on Caramelized Onions – Recipe

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I received free salmon from Anderson Seafoods.

I did something new – I went huckleberry picking. Huckleberries are a wild berry that grow at higher elevations here in Montana. We’ve been here 7 years and not managed to participate in this activity for any number of reasons but this year we finally did. And apparently it was a good year for them. We found a spot and came home with close to five pounds of the little purple beauties that I have now frozen for the hubby for winter eating. I don’t care for them; they are like a tarter blueberry. He loves them.

I took some of them and made him a sauce for a lovely piece of Chinook salmon. He was a happy man. Of course the huckleberries could be easily replaced with blueberries.

Salmon with Huckleberry Sauce


1 5oz piece of salmon
canola oil
3/4 cup huckleberries, divided
1 TBS red wine
1 TBS red wine vinegar
1 tsp brown sugar
1 tsp fresh marjarom, divided
1 tsp butter, optional
salt and pepper

For the caramelized onions:

1 medium onion
1 large shallot
1 tsp fresh thyme
1 TBS olive oil
1 TBS sherry
salt and pepper
water as needed

Start by making the caramelized onions as they will take some time. Slice the onion and shallot into 1/8 – 1/4″ slices. Heat a pan and add the olive oil. Add the onion and shallot slices the thyme and some salt and pepper. Let the onions sweat and cook down until they are quite soft. Add the sherry. If the pan seems dry you can add water to keep the onions from sticking. Cook the onions until they start to turn brown and are very soft and sweet. (my photo of the finished onions was blurry.)

Add all but about a TBS of the huckleberries to a saucepan. If you don’t have access to huckleberries you can use blueberries. Let them cook a bit until they release their juices. Add the red wine vinegar, the red wine and the brown sugar. Add salt and pepper to taste.

When the sauce has cooked down a bit and just before you are ready to serve add the butter if desired to thicken the sauce and add a touch of richness.

Heat a fry pan over medium high heat. Add about a tsp of canola oil. Salt the salmon fillet on both sides. Add it to the hot pan and cook the salmon on both sides about 2 minutes. The cooking time all depends on the cut of the salmon. Let it rest for about 3 minutes out of the pan.

Serve the salmon on top of the onions with the huckleberry sauce on top. Sprinkle the remaining whole huckleberries and marjoram on top.

As you can see I served it with some brown rice and roasted green beans from the garden.

He loved it! He said the tartness of the sauce combined with the sweetness of the onions were perfect foils for the salmon. There was nothing left on his plate! That’s what I like to see.

Linked to New Ideas for Dinner Tonight at Confessions of an Overworked Mom

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Disclosure:  I received free salmon from Anderson Seafoods. Any opinions are my own.


  1. says

    They look like a cross between blueberries and cranberries. I’ve never tried them before, but I must say I like how you’ve used them!

  2. says

    Mmmmmm, Huckleberries! Funny enough, I was visiting Coeur d’Alene ID in August 2007 and it was huckleberry season. So the resort we were staying at offered huckleberry everything. I loved them! From breakfast smoothies and pancakes to a huckleberry vinaigrette dressing and sorbet… yes, it was a treat. Your salmon dinner looks amazing! Wish I were there to enjoy huckleberry season with you. :)

  3. says

    I’ve never tried huckleberries but that looks like a great way to use them. I should try your recipe with some blueberries – these grow in most grocery stores around here.

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