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Brett Lickle’s Raspberry Salmon

This fish recipe is one of Laird’s favorites and is so easy to do.  According to Laird, Brett’s fishing skills are surpassed only by his surfing skills, so the guy knows his fish. The recipe has a simple strategy: flavors that taste great on their own are spectacular when combined.  As always, be sure to pick up the freshest ingredients you can.


2 tablespoons olive oil

4 wild salmon fillets (6-8 ounces each)

1 teaspoon sea salt

½ teaspoon cracked black pepper

2 cups fresh raspberries

1 tablespoon brown sugar

1 tablespoon honey



Preheat the oven to 350°F.

Coat the bottom of a large glass baking dish with oil. Add the salmon and sprinkle with salt and pepper. Let the fish sit for 1 to 2 hours so that the salt dissolves.

In a medium bowl, mash the raspberries, brown sugar and honey together.  Spread over the top of the salmon.

Bake for 10 minutes, or until the salmon is opaque in the center and flakes easily with a fork (the time will vary depending on the thickness of the fish). Increase the heat and broil the salmon for 1-2 minutes, or until the raspberries begin to bubble slightly. Serve hot.

This recipe was originally published in Laird Hamilton’s Force of Nature.

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