Salmon with Blackberry Ginger-Wine Sauce

A rich, sweet-tart blackberry sauce adorns crispy skin-on salmon filets in this easy dish. Double the sauce if you want more than about 1 teaspoon per fillet. Barb L.

Serves: 4


2 cups blackberries

14 cup dry red wine

¼ cup Flying Olive Blackberry Ginger Balsamic Vinegar, plusmore to add at the end if the sauce becomes too thick

12 tsp. grated lemon zest, plus 1 tbsp. fresh lemon juice (zest a little additional lemon you’d like i garnishing the fish, if desired)

1 (2"-piece) of fresh ginger, peeled and smashed

½ Tbsp Flying Olive Butter Extra Virgin Olive Oil

2 Tbsp Flying Olive Lemon, Lime, Basil, Rosemary, Smoked, or a Single Varietal of Choice Extra Virgin Olive Oil

4 (6-oz.) skin-on salmon filets, pin bones removed

Kosher salt and freshly ground black pepper, to taste


Bring blackberries, wine, Flying Olive Blackberry Ginger Balsamic Vinegar, lemon zest and juice, and ginger to a simmer in a 2-qt. saucepan over medium heat. Cook, stirring occasionally, until berries break down, about 12-15 minutes.

Remove from the heat and let cool 10 minutes. Discard the ginger and transfer berry mixture to a blender. Purée until smooth. Strain the sauce over a fine-mesh sieve set back over the saucepan. Return to low heat. Stir in the Flying Olive Butter Extra Virgin Olive Oil and extra and Blackberry Ginger Balsamic Vinegar if the sauce is very thick, about a tsp at a time. Keep warm.

Heat 2 Tbsp the Flying Olive Extra Virgin EVOO of Choice in a 12” skillet over medium-high heat. Pat the salmon dry and season with salt and pepper. Working in two batches and adding more oil as needed, cook, skin side down and flipping once, until skin is crisp and salmon is cooked, 8-10 minutes. Transfer the salmon to a platter or individual plates and spoon blackberry sauce over top. Garnish with extra lemon zest, if desired.

Inspired by a recipe by Leah Koenig

Submitted by Barb L.