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Arugula-Raspberry Salmon

Arugula-Raspberry Salmon

Coastal Living MARCH 2008

  • Yield: Makes 4 servings


  • 1/2 cup unsalted butter, softened
  • 8 raspberries, crushed
  • 2 tablespoons finely minced baby arugula
  • 1 teaspoon salt, divided
  • 3/8 teaspoon freshly ground black pepper, divided
  • 3 tablespoons olive oil
  • 8 raspberries, crushed
  • 2 teaspoons raspberry vinegar
  • 4 (6-ounce) salmon fillets, skin and pin bones removed
  • Garnishes: baby arugula leaves, fresh raspberries


Blend butter, 8 crushed raspberries, minced arugula, 1/2 teaspoon salt, and 1/8 teaspoon pepper in a small bowl with a fork. Spoon mixture onto a sheet of wax paper, and form into a 4-inch-long log. Twist ends of wax paper to seal. Refrigerate at least 1 hour.

Stir together olive oil, 8 crushed raspberries, raspberry vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a shallow dish; add salmon. Cover and marinate in refrigerator 1 hour or up to 4 hours.

Remove salmon from marinade, discarding marinade. Grill salmon over medium-high heat 3 to 4 minutes on each side or to desired degree of doneness. Place 2 pats of arugula-raspberry log on each fillet, and allow to melt over fish. Garnish, if desired.


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Arugula-Raspberry Salmon recipe