Grilled salmon with raspberry sauce and fresh thyme on top, served on rice

Easy Healthy Salmon in Raspberry Sauce

I’ve been playing around with different sauces to keep things interesting – since I eat so much salmon (and fish in general) – and this raspberry sauce has been such a nice addition to our daily meals.

It’s super simple and easily turns a plain grilled salmon into something a bit more fun.Β Here we had it with rice (cooked with homemade bone broth), fresh lime, avocado and cucumber. πŸ™‚

Grilled salmon with raspberry sauce and fresh thyme on top, served with rice, cucumber and avocado

Easy Healthy Salmon in Raspberry Sauce
Prep time
Cook time
Total time
Recipe type: Mains
Serves: 2 servings (multiply as needed)
For the salmon:
  • 2 salmon fillets
  • Olive oil
  • Salt
For the sauce:
  • 80g fresh raspberries
  • 1 Tbsp olive oil
  • 1-2 garlic cloves
  • 1 tsp ancho chili flakes
  • Fresh thyme (a few sprigs)
  • ¼ tsp smoked paprika (to taste)
  • 1.5 tsp balsamic vinegar
  • 1 tsp honey
  • 1 heaped tsp butter (add a pinch of salt if using unsalted)
  • Lemon or lime (to squeeze on top)



  1. Pre-heat your oven to 200C (390F).
  2. Line a baking tray with baking paper, foil or a non-stick baking mat.
  3. Place your salmon fillets on top, add some salt and a drizzle of olive oil on each.
  4. Bake for 15 to 20 minutes.



  1. Mash the raspberries and set aside.
  2. In a small non-stick pan, heat up the olive oil on low heat and pan fryΒ the chilli flakes and garlic (crushed, grated or finely chopped) for about a minute.
  3. Add the fresh thyme and paprika and keep cooking briefly.
  4. Then add the balsamic vinegar, honey and mashed raspberries and simmer gently for a few minutes.
  5. Stir in the butter right at the end.
  6. Serve with lemon or lime juice squeezed on top and a little more fresh thyme.

Kimi x

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