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Salmon with Tangy Raspberry Sauce

 Salmon with Tangy Raspberry Sauce
We love salmon at our house and are always finding new ways to make it. This one turned out so well; the raspberry sauce adds a nice sweetness. My son calls it salmon candy! —Anna-Marie Williams, League City, Texas
4 ServingsPrep/Total Time: 25 min.


  • 1 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 salmon fillets (6 ounces each)
  • 2 tablespoons olive oil
  • 2 tablespoons red raspberry preserves
  • 1 tablespoon white vinegar
  • 1 tablespoon honey


  • Combine the paprika, salt and pepper; sprinkle over salmon. Drizzle
  • with oil. Moisten a paper towel with cooking oil; using long-handled
  • tongs, lightly coat the grill rack. Place salmon skin side down on
  • grill rack.
  • Grill, covered, over medium heat or broil 4 in. from the heat for
  • 10-12 minutes or until fish flakes easily with a fork. In a small
  • bowl, whisk the preserves, vinegar and honey; spoon over fillets.
  • Yield: 4 servings.
Nutritional Facts: 1 fillet with 1 tablespoon sauce equals 367 calories, 23 g fat (4 g saturated fat), 85 mg cholesterol, 233 mg sodium, 11 g carbohydrate, trace fiber,

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Salmon with Tangy Raspberry Sauce (continued)

Nutritional Facts: 29 g protein. Diabetic Exchanges: 5 lean meat, 1-1/2 fat, 1 starch.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.