Salmon and Veggie Skewers with a Blueberry-Blackberry Balsamic Glaze

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Fire up the grill! These salmon and veggie skewers aren’t your average summer meal – they’ve got the perfect balance of sweet and savory, thanks to California Giant Berry Farms.


    For the Skewers:

  • 5 medium size filets of wild caught salmon, cut into 1 inch cubes
  • 2 cups of cherry tomatoes
  • 2 medium size zucchini, cut into ¼ in rounds
  • 1 tablespoon olive oil
  • pinch of sea salt
  • For the Blueberry-Blackberry Balsamic Glaze:

  • ½ cup balsamic vinegar
  • ¼ cup honey
  • ¼ cup California Giant blueberries
  • ¼ cup California Giant blackberries


      • Soak your wooden skewers 30 minutes before grilling - this will prevent them from burning.
      • Spear one cube of salmon, one cherry tomato, one piece of zucchini into a skewer and repeat until the skewer is full. Do this until you run out of salmon/veggies. Brush the skewers with olive oil and add a pinch of sea salt. Now place the skewers on a hot grill pan and grill until the fish is cooked through, turning occasionally, about 7-10 minutes.
      • To make the glaze, add all the glaze ingredients into a small saucepan and bring to a boil. Turn down the heat to a simmer and smash the berries until they mix into the sauce. Once the glaze has reduced down to about ½ the size and is now thick and saucy, remove it from the heat and let it cool down - about 20 minutes. Pour into a bowl and serve with the skewers.

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!