Sesame Sockeye Steaks with Blueberry Ginger Sauce

Don’t let anyone ever tell you that a great dinner needs to take time to cook! This one will have you done in 25 min and probably even faster to eat it. Serve this stellar dish with a side of grilled vegetables and grains, and you’ve got something even a restaurant would be proud to put out!


  • 1 cup – Fresh Blueberries (frozen can work as well )

  • 2 tbsp – Water

  • ¼ cup – Brown Sugar

  • 1 tbsp – Soy Sauce

  • 1 tsp – Fish Sauce

  • 1 Green Onion – Fine Dice

  • 1 tbsp – Fresh Grated Ginger

  • 1 Garlic Clove – Grated

  • ½ tsp – Chinese 5 Spice

    For the Thickening Slurry

  • 1 tbsp – Water

  • 1 tbsp – Corn Starch

  • 1 tbsp – Lime Juice

  • 1 tbsp – Butter

    To Finish

  • Sesame Seeds

  • Green Onion


  1. Start by getting your grill heated to a medium high over two burners. While the grill heats, coat your Wild BC Sockeye Steaks in the sesame oil and dust them with salt and pepper. Also, on the side burner or stove top, get all the sauce ingredients into a pot and bring it to a simmer. Allow the sauce to cook down for roughly 10 minutes.

  2. When the grill becomes heated, add the salmon steaks to the cooking surface and allow to cook for 3-4 minutes undisturbed. Flip and repeat the time on the other side. The salmon is done when the flesh flakes away or at an internal temp of 145°f. Remove from the grill and allow to cool while you finish the sauce.

  3. To finish the sauce, add the thickening slurry ingredients and mix well. Remove from the heat so that it doesn’t thicken up too much. If this happens, add a tbsp of water to the sauce to thin. Add your butter to the sauce and mix well. The butter helps bring the sauce together and gives it a velvety finish. Finish the salmon with a sprinkle of sesame seeds or green onion.

  4. Serve with grilled veg and a grain, or over rice.

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