Grilled Salmon Fillets with Raspberry Glaze

Ease of preparation rating: Easy

Yield: 4 servings



4 x 6-ounce (170 g) salmon fillets

4 tablespoon (60 ml) olive oil + more for grill




3 cups (720 ml) frozen raspberries, defrosted

Juice of 1 lemon

½ teaspoon (2.5 ml) smoked paprika

2 teaspoons (10 ml) chopped fresh ginger

1 tablespoon (15 ml) sugar

Salt and ground black pepper



Place raspberries in a colander set over a bowl. Press down on berries with a spatula and drain the juice into the bowl. You should have 1 cup (240 ml) in a bowl. Discard seeds and flesh.

In a small saucepan combine lemon juice, smoked paprika, ginger, sugar, salt, and ground black pepper. Add the reserved raspberry juice and simmer over medium-high heat for 5 minutes. Set aside.

Preheat barbeque to 375 F (190 C). Brush grill with oil.

Drizzle fillets with oil and season with salt.

Place fillets on grill and cook for 2 minutes or until golden char marks appear. Baste the salmon continuously with the glaze. Flip the fillets and continue to cook and baste for 3 minutes.

Remove fish from grill when desired doneness is achieved.


Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.



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Watts on the Grill Host Spencer Watts

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