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Henry's Huckleberry Salmon

  • All Salmon
  • Active Time:5 min
  • Total Time:20 min
  • Servings:4
  • Difficulty:Easy
Photo by Kelley Jordan

Gretel's Pro-Tip: Can’t find huckleberry jam? Try this recipe with blueberry or blackberry jam.

Ingredients

  • 1 pound sockeye salmon Available in Our Seafood Subscription Box

  • 1 tablespoon + 1 teaspoon Dijon mustard, divided

  • ½ cup panko breadcrumbs

  • ½ teaspoon chipotle powder, divided

  • 4-6 ounces huckleberry jam

  • 1 lemon, juiced

  • Salt and pepper, to taste

Directions

PREHEAT OVEN

Preheat oven to 400° F.

PREPARE SALMON

Season the salmon with salt and pepper. Spread 1 tablespoon Dijon mustard on the flesh side of the salmon, then press the panko breadcrumbs into the dijon mustard (the mustard will act as an adhesive). Dust the panko with ¼ teaspoon chipotle powder.

BAKE

Place the salmon flesh side up on a sheet pan, and roast for about 10 minutes until the sockeye is cooked through, but not overcooked.

MAKE SAUCE

In a small saucepan, combine jam, lemon juice, ¼ teaspoon chipotle powder, 1 teaspoon dijon mustard, and a sprinkle of salt & pepper. Cook over medium heat until it thickens, about 5 minutes.

SERVE

When everything is cooked, top the salmon with the sauce, and as Gretel says, “VIOLA — a masterpiece of excellence!”

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