Makes: About 2 1/2 cups of sauce, enough for 4–6 salmon fillets
Time to Make: 40 minutes (plus salmon cook time)
Wild plums soften the sharp tang of elderberries, creating a deep, fruity BBQ sauce that’s both sweet and savory. When brushed on salmon and air-fried, it forms a caramelized, smoky glaze that pairs beautifully with the fish’s richness.
Ingredients
- 1 cup fresh elderberries
- 2 cups wild plums, pitted and chopped
- 1 small wild onion (or 1/2 cup garden onion), diced
- 2 cloves garlic, minced
- 2 Tbsp oil or rendered fat (see cookbook for rendering tallow from wild game)
- 1/2 cup vinegar (apple cider or spruce tip–infused)
- 3/4 cup brown sugar
- 1 tsp smoked paprika (or alder-smoked chili flakes)
- 1/2 tsp salt
- 1/4 tsp cracked black pepper
- 4–6 salmon fillets (skin on, if possible)
Make the Sauce
Boil the elderberries: Wash and cover with water in a saucepan. Bring to a boil and cook for 25 minutes.
Strain: Pour through a fine sieve or strainer and reserve the juice.
Cook the aromatics: Heat oil in a saucepan or cast-iron pan. Add onion and garlic; cook until soft and fragrant.
Simmer fruit: Stir in plums and elderberry juice. Cook 5–7 minutes, until the plums begin to break down.
Add seasonings: Mix in vinegar, brown sugar, paprika, salt, and pepper.
Thicken: Cook 20–25 minutes, stirring often, until fruit is fully softened and sauce thickens. Add a splash of water if needed.
Mash or blend: For a smooth sauce, blend; for a rustic texture, mash with a spoon.
Cool and store: Keeps for 1 week in the fridge or freeze for longer storage.
Cook the Salmon
Preheat the air fryer to 390°F (200°C).
Prepare the fillets: Pat salmon dry and lightly season with salt and pepper.
Brush with sauce: Spread a thin layer of the BBQ sauce over each fillet.
Cook: Place salmon skin-side down in the air fryer basket. Cook for 7–10 minutes, depending on thickness, until the fish flakes easily with a fork.
Finish: Brush on a little extra warm sauce before serving for a glossy, flavorful finish.
Pro Tips
Serve with wild rice or roasted root vegetables for a true “wild harvest” meal.
For a camp-style twist, air-fry the salmon ahead of time, then reheat over a fire and brush on more sauce.
The sauce also pairs beautifully with grilled mushrooms, smoked fish, or venison steaks.
This recipe is from Sharon’s new book Eat Off the Land get your copy today!
