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[DragonSpeed]

I tried, and it worked.


Sockeye, with blackberries(bruised so the juices flow), place on top of the filet.  Wrap in tinfoil. In the oven at 350F  15-20 minutes...Yummy!

[Fish Assassin]

Sounds delicious. Does blackberries have seeds ?

[DragonSpeed]

Not of any significance.

[The Gilly]

I just got back from Osoyoos and my thornless blackberry bush is full of 1" beauties  Gonna try it tomorrow.

[The Gilly]

Had them once and tried them again.  The second time I poured liquid honey over the berries and salmon and added fresh ground pepper (compliments the sweet honey).

[DragonSpeed]

Ooooh...now that could be good.  Obviously just a light bit of honey, I'm guessing(?)

[dennisK]

mm

[DragonSpeed]

Barbeques and salmon haven't mixed that well for me. I tend to end up with overcooked fish too often

[leadbelly]

grilled salmon on the bbq, keep the berries in the pie

[Fish Assassin]

That looks absolutely fabulous

[dennisK]

Barbeques and salmon haven't mixed that well for me. I tend to end up with overcooked fish too often

i find a successful technique is to oil the grills (canola is fine with a brush) and place the salmon skin side down - cook for about 7-8 minutes with the BBQ top down, and then serve. The key thing is NOT to flip the fish - it is not necessary as keeps it moister and comes off easy since the skin has natural oils also adding to fish/grill  non-stickiness.

this way you can add some light marinade juice or blackberries or whatever on the fillets and have minimal spillage onto the grill element since no flipping happens - just use a big spatula.

also, this way you do not have to use aluminum (alzheimer) foil...

[DragonSpeed]

Thanks for the tips Dennis.  If it stops raining for a bit, I'll have to give it a shot.

[The Gilly]

Watch the salmon and don't leave it.  Cook it with oiled grills as Denis says.  Poke the flesh with your finger.  When it bounces back it's done.  If it stays indented or mushes it's raw in the middle.  Don't push so hard that you separate the layers.  The old rule is 10 min per inch of thickness.  I prefer to put the cover down and start checking after 5 and then every minute after that.  I think you'll find that 7-8 minutes is about right.  It will be just cooked in the centre.

And the lemons in the Gin

DS...buy one of those oil pump sprayers.  you can fill it with whatever oil you choose.  Fill it with good quality extra virgin olive oil though.

[keithr]

I do the same as dennisK, except I don't oil the grill.  Another detail:  don't salt the fish while it is cooking if you want it to stay moist.