Preheat an outdoor grill (on high if using a gas grill) and oil the grill grate. Melt ½ cup jelly in a small saucepan over low heat. Season salmon...

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Makes 4 servings


– 1 cup red currant jelly, divided
– 4 salmon steaks or skinless, boneless fillet pieces (6 ounces each)
– Salt and freshly ground black pepper to taste
– 1 tablespoon freshly squeezed lemon juice
– 2 teaspoons balsamic vinegar
– 2 teaspoons Dijon mustard
– 1 tablespoon olive oil
– Optional garnish: fresh raspberries, currants or cherries


1. Preheat an outdoor grill (on high if using a gas grill) and oil the grill grate.

2. Melt ½ cup jelly in a small saucepan over low heat. Season salmon with salt and pepper and brush both sides with melted jelly. (Discard unused jelly.) Grill until fish is opaque in the thickest part, about 8 minutes. Turn the pieces halfway through cooking time.


3. While salmon is cooking, melt remaining ½ cup jelly over low heat. Add lemon juice, vinegar and mustard. Whisk in the olive oil and season with salt and pepper. Keep warm.


4. Set the grilled salmon on individual plates, spoon the sauce partly over and around the fish, and garnish with fruit if using.


Times Test Kitchen note: The salmon can also be cooked in a preheated 450-degree oven. Place a heavy, oven-proof 12-inch skillet on medium heat 5 minutes. Pour about 2 teaspoons olive oil into pan. Put salmon into the pan and brown. (If using fillet with skin, the skin side should be facing up.) Turn and pour melted jelly over salmon; season with salt and pepper. Place skillet in oven and bake a total of 12 minutes per inch of thickness or until cooked through. Or brown the salmon in 2 batches, transfer to a baking dish and bake.




From “Celebrate the Rain: Cooking with Fresh & Abundant Flavors of the Pacific Northwest” by The Junior League of Seattle