BlueberryButterTHUMB - Rainier Fruit

Grilled Salmon Recipe with Blueberry Butter


  • 1 salmon filet (about 1.5 pounds)
  • 1/2 cup butter at room temperature
  • 2 tablespoons chopped thyme (divided)
  • 1 shallot, chopped (about 1/4 cup)
  • 2 cups fresh blueberries (divided)
  • 3 ears corn, cooked
  • 1 tablespoon red wine vinegar
  • 1/4 teaspoon Dijon mustard
  • 2 tablespoons olive oil
  • salt and pepper
  • arugula


  1. Preheat barbecue grill to medium/low heat – about 300 degrees.
  2. Rinse and pat dry salmon filet and lay on a length of foil.  Gently roll up the edges of the foil to create a lip around the edge.  Set aside.
  3. In a small bowl, mash together butter, 1 tablespoon thyme, shallot, 1/2 cup blueberries, and salt and pepper to taste {about 1 teaspoon of salt and 1/2 teaspoon of pepper}.  Spread butter mixture over salmon.
  4. Place salmon – on the prepared foil – onto the grill and shut the lid to cook.  Salmon will cook about 15 minutes until flaky throughout the thickest part of the fish.  Check fish by sticking it with a fork and twisting the fork gently.  The meat should flake apart easily and be the same color pink all the way through.
  5. While salmon cooks, cut the corn off the cob and mix with remaining blueberries and thyme.  In a mason jar, mix olive oil, vinegar, Dijon mustard, salt and pepper.  Shake well.  Pour over corn mixture and toss to combine.  Let rest until salmon is cooked.
  6. Slice the salmon into 4 equal pieces on top of a bed of arugula.  Serve along side a scoop of corn salad.

Entrée, Dinner, Quick, Easy