Berry Basted Seattle Style Salmon

Margee Berry’s Berry Basted Seattle Style Salmon entry in the Sue Bee® honey Sweet Eats Recipe Contest!


  • 2 teaspoons extra virgin olive oil
  • 3 thin (about 1/8-inch thick) red onion sliced rounds separated into rings
  • 1/2 cup thin sliced trimmed fennel bulb
  • 1 teaspoon minced garlic
  • 1 teaspoon Herbes de Provence
  • 1/2 cup fresh or unsweetened frozen blackberries*
  • 1-1/2 tablespoons Sue Bee® Honey
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon finely grated lemon peel 4-(5-ounce each) skinless salmon fillets, about 1 inch thick
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper


  • Preheat oven to 375 degrees.
  • Heat oil in a large non-stick skillet over medium, when oil is hot add onion and fennel; saute mixture until golden about 8 minutes, add garlic and Herbes de Provence, saute 1 minute more.
  • Stir in blackberries, Sue Bee® honey and vinegar, stir often until berries start to soften.
  • Pat dry salmon, sprinkle all over with salt and pepper.
  • Lay salmon skinned side down on a large foil lined baking sheet.
  • Divide berry mixture on top of salmon.
  • Bake salmon 8 to 10 minutes or until fish flakes easily when tested with a fork.
Aunt Sue's Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
Aunt Sue's® Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.

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