June 09, 2022

Grilled Sweet & Sour Strawberry Salmon

  • Serving size: 4 
  • Prep time: 25 minutes 
  • Cook time: 10 minutes
  • Total time: 35 minutes


  • 1x fillet (or 4 portions) of Wild Alaskan Sockeye salmon
  • ⅔ cup white vinegar
  • ½ cup sugar
  • 1 cup strawberries diced
  • Olive oil
  • Salt and pepper


June is the prime time around the United States for the harvest of sweet, succulent strawberries. Here in Pennsylvania, many “pick-your-own fruit” and farm markets begin their seasons in early June with fresh strawberries. On your next trip to the market, grab some strawberries so you can make the perfect sauce for this delicious sweet and sour salmon recipe!

The story behind sweet and sour sauce

Sweet and sour sauce is typically associated with the Chinese combination of rice vinegar and sugar, and sometimes the addition of fruit to create different flavor combinations. It was originally used as a condiment for fish, meat, and vegetables. The Chinese are not the only ones with a version of sweet and sour sauce, though. In many homes in the United States, sweet and sour sauce is usually made through a simmering process with some combination of sugar, vinegar, spices, fruit juice, and ketchup.

The Italians also have their own versatile version of sweet and sour sauce: agrodolce. In Italian, “agro” means sour and “dolce” means sweet. Many Italian chefs use agrodolce as a condiment for brussel sprouts, asparagus, broccoli, and other roasted veggies. It also works especially well as a glaze or topping on meats like chicken, pork chops, and fish. This simple recipe can help you create your own balanced agrodolce salmon dish. 


What fruits pair well with salmon?

While fruits are not always served with salmon, they are a perfect addition to a warm summer meal. Oftentimes, salmon is served with lemon or limes since the citrus adds a refreshing contrast to the rich taste of salmon. Sweet fruits also mesh well with the natural flavors of salmon. Also, since salmon is high in omega-3 fatty acids, fruits can enhance the flavor of the fish without using high fat sauces. Some other fruits that pair well with salmon include mango, pineapple, grapefruit, orange, and apples.

Often, people will grill, roast, bake, or sautee their salmon and garnish it with something like a fruit salsa. Or, like our strawberry salmon, you can make fruit into a sauce to add a sweet and sour kick to your plate. Chef Nicole loves using sweet and sour sauce to provide balance to almost any dish. Once you’ve tested out this sweet and sour salmon recipe, it’ll be easy to channel your inner chef and replace the strawberries with other fruits in order to add diverse flavor to any meal!  

How to make sweet and sour salmon 

Start your summer off right with this sweet and sour salmon recipe! Begin by getting your strawberries together and making the sauce. Then, you can prepare to grill your salmon and top it with your delicious, tangy mixture! This grilled salmon topped with strawberry sweet and sour sauce takes just 35 minutes to make and only 7 ingredients!

Equipment you’ll need:

 Small saucepan
 Measuring cup
 Knife and cutting board
 Small bowl
 Spoon or whisk 
 Pastry brush or spoon


For the Strawberry Sweet & Sour sauce:

1)  Combine vinegar, sugar, and strawberries in sauce pot
2)  Simmer, occasionally stirring to prevent caramelization, for 20 minutes until thick 
3)  Transfer to bowl and cool
4)  While the sweet and sour sauce is cooling, warm grill to 400 degrees Fahrenheit and begin to prep salmon

For the salmon:

    1)  Add a pinch of salt and pepper and a light drizzle of oil across the thawed wild sockeye salmon
    2)  Place fillet (or portions) skin side down on grill and top the flesh of the salmon with the strawberry sweet and sour sauce using a pastry brush or spoon
    3)  Close the grill lid and let the fillet cook for 12-15 minutes (5-8 minutes for portions)
    4)  Remove from the grill and enjoy!


    Author Profile 

    Nicole is a Recipe Developer and Food Photographer from Allentown, Pennsylvania with an Associate degree from The Culinary Institute of America. Her first memories are of planting seeds with her father and grandfather in their elaborate gardens and sharing their abundant harvests with friends and neighbors. The spark of both pride and joy she felt when sharing this food with others and seeing the happiness it brought them was what inspired her to pursue the culinary arts from a young age. Nicole has spent time exploring the Hudson Valley and Philadelphia food scenes, but her current home in the rolling hills of Central PA is where she most enjoys combining her two passions; exploring the outdoors, and good food.