Grilled salmon with berry compote

Newfoundland and Labrador is home to world-class salmon, sourced directly from the region’s ice-cold rivers. This unique dish delivers the many health benefits of salmon topped with sweet, fruity goodness.

Skill level
Cooking time
20 minutes
4 servings

1 shallot, finely chopped

½ lemon (zest and juice)

1 cup (200 g) mixed Canadian berries, fresh or frozen (cranberries, wild blueberries, Saskatoon berries, etc.)

2 to 3 sprigs fresh thyme

Canadian maple syrup


Fish and vegetables

½ cup (125 ml) oil

4 Canadian salmon fillets (¼ to ½ lb each, or 170 g to 225 g)

Assorted seasonal vegetables

Salt and pepper to taste

1. To make the compote, combine the shallot, lemon, berries, thyme and maple syrup in a medium saucepan. Slowly bring to a simmer. Adjust the quantity of maple syrup according to the sweetness of the berries you chose. Cook until the berries are softened. Adjust seasonings to taste, remove thyme sprigs and keep warm.

2. Preheat barbecue. Brush salmon fillets with oil. Season with salt and pepper to taste.

3. Slice vegetables. Toss with oil and salt and pepper to taste.

4. Grill salmon and vegetables to desired firmness.

5. To serve, top with berry compote and pair with grilled seasonal vegetables.

Chef’s Tips

Allow the salmon to rest 3 to 5 minutes before serving to allow the juices to run back in.

Source: Taste of Canada Cookbook.