Entree: United States – Idaho (Pacific Northwest) – Huckleberry Glazed Salmon

Serving Size: 4

Approximate Time

Prep 30 min

Cook 30 min

Total 1 hr

Ingredients

- 4 salmon fillets, approx. 6 oz (170 g) each
- Kosher salt, 1 1/2 tsp (9 g), divided
- Freshly ground black pepper, 1 tsp (2 g), divided
- Olive oil, 3 tbsp (45 ml), divided
- Unsalted butter, 2 tbsp (28 g)
- 1 small shallot, minced, about 2 tbsp (30 g)
- Huckleberries (fresh or frozen), 1 cup (150 g)
- Honey, 2 tbsp (30 ml)
- Balsamic vinegar, 2 tbsp (30 ml)
- Dijon mustard, 1 tsp (5 ml)
- Fresh lemon juice, from 1/2 lemon, about 1 tbsp (15 ml), plus wedges for serving
- Fresh dill, chopped, 2 tbsp (8 g) (or fresh chives if preferred)
- Fingerling potatoes, 1.5 lb (680 g), halved lengthwise
- Asparagus, trimmed, 1 lb (450 g)
- Garlic, 1 clove, minced (optional), about 1 tsp (3 g)
- Cracked black pepper for finishing, small pinch

Instructions

Short Description:
Roasted salmon fillets finished with a glossy huckleberry glaze, served with roasted fingerling potatoes and lemon-dressed asparagus for a complete Pacific Northwest main course. The sweet-tart huckleberry sauce highlights Idaho's signature wild berries against rich salmon.

Regional Notes:
This Idaho variation uses huckleberries—wild, tart berries prized in Idaho and the Inland Northwest—to glaze the salmon, giving the dish a distinct local flavor. Paired with simple roasted potatoes and seasonal asparagus, it reflects the region's emphasis on fresh fish and forageable berries rather than a generic berry sauce.

1. Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil or parchment for the potatoes and another small sheet or use a single larger sheet if space allows.
2. Toss the halved fingerling potatoes with 1 tbsp (15 ml) olive oil, 1 tsp (6 g) kosher salt, and 1/4 tsp (0.5 g) black pepper. Spread cut-side down on the baking sheet and roast for 20 minutes, turning once after 10 minutes, until golden and tender.
3. While potatoes roast, make the huckleberry glaze: heat 1 tbsp (15 ml) olive oil and the butter in a small saucepan over medium heat. Add the minced shallot (and garlic if using) and sweat 2–3 minutes until translucent.
4. Add the huckleberries, honey, balsamic vinegar, Dijon mustard, and 1/4 tsp (1.5 g) kosher salt. Bring to a gentle simmer and cook 6–8 minutes, stirring, until the berries break down and the mixture thickens slightly.
5. Off heat, stir in the lemon juice and half the chopped dill. For a smooth glaze, press the mixture through a fine-mesh sieve into a bowl, discarding seeds and solids; alternatively leave it chunky for texture. Keep warm.
6. Pat the salmon fillets dry and season both sides with the remaining 1/2 tsp (3 g) kosher salt and 1/2 tsp (1 g) black pepper. Heat a large ovenproof skillet over medium-high heat and add 1 tbsp (15 ml) olive oil.
7. When the oil shimmers, place fillets skin-side down; sear 2–3 minutes until the skin is crisp. Flip and sear the flesh side 1 minute. Spoon about half of the huckleberry glaze over each fillet.
8. Transfer the skillet to the preheated oven and roast 6–8 minutes (depending on thickness) or until salmon reaches 125–130°F (52–54°C) for medium-rare to medium. Remove from oven and let rest 2 minutes; brush with additional glaze before serving.
9. While salmon roasts, finish the potatoes and prepare asparagus: after the potatoes have roasted 20 minutes, push them to one side of the sheet and add the asparagus tossed with 1 tbsp (15 ml) olive oil, a pinch of salt, and cracked pepper. Roast everything together 8–10 more minutes until asparagus is tender-crisp and potatoes are fully done.
10. Plate: divide roasted potatoes and asparagus among four plates. Place a glazed salmon fillet atop or beside the vegetables. Spoon any remaining glaze over the fish, sprinkle with remaining chopped dill, and serve with lemon wedges for squeezing.
11. Optional serving suggestion: accompany with a simple wild rice pilaf or warm sourdough to round out the meal if desired.