My husband and I got this recipe from a chef in 1982...and we've never served salmon any other way since then! Everyone loves the mild-tasting marinade, and out here in Washington friends are always asking me for the recipe.
Here's my go-to entree for a warm-weather cookout. The salmon has a rich, grilled taste that's enhanced by the savory blackberry sauce. It's a nice balance of sweet, smoky and spicy. —Stephanie Matthews, Tempe, AZ
My garden is often my cooking inspiration. Because I have a large berry patch, I especially enjoy using just-picked berries in savory dishes to add natural sweetness and sometimes a bit of tart. —Roxanne Chan, Albany, California
It was her husband, Steve, who came up with this easy, foil-packet recipe for flaky, fork-tender Lemon Basil Salmon, says Marianne Bauman in Modesto, California. “We eat a lot of salmon and Steve likes trying out different herbs and spices on our food. This recipe's a winner!”
“With its rich, fresh flavors, this fabulous recipe is perfect for an elegant meal or a family dinner,” says Chris Otis. “I’ll even use my grill in the middle of a cold New Canaan, Connecticut winter just to prepare it!”
This recipe first came about using leftover salmon and slaw. Now we plan to make it all the time. It's a nice alternative to burgers and always well-received at parties. The salmon can also be broiled. —Edrie O’Brien, Denver, Colorado
For a special occasion or fancy weeknight supper, try these pretty salmon rounds from our Test Kitchen. Stuffed with a refreshing onion mixture and brushed with a sesame-flavored sauce, the grilled medallions have a delightful sweet and savory taste.