I was inspired by the locavore in me since the cherries were in season and I wanted to make something other than pie. If you are feeding hearty eaters, you could increase the fillets to 6; however the glaze would not need to be increased. This can be served with brown rice and a steamed veggie medley...in season of course ; ) or if you want an 'improvalicious' idea, see the footnotes.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place cherries, butter, red wine vinegar, and honey in a saucepan over medium heat, and bring mixture to a boil. Reduce heat to a simmer, and cook until cherries are softened and the mixture has reduced, about 10 minutes. While the sauce is simmering, whisk the cornstarch and cold water together in a small bowl, and stir into the cherry mixture. Bring back to a simmer, stirring constantly until thickened, about 5 minutes. Remove sauce from heat.

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  • Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Sprinkle salmon with salt and black pepper, and place them skin sides down on a broiling pan.

  • Broil the salmon for 30 seconds, then remove from broiler and spoon the cherry glaze generously over the fillets. Place back under broiler, and broil until salmon is opaque and the glaze has baked onto the fish, 8 to 10 minutes. Remove salmon and reglaze with cherry sauce once or twice more during cooking. For slightly rare salmon that's still barely pink in the middle, check after about 5 minutes. Let salmon stand 1 minute before serving with extra cherry sauce.

Cook's Note

Want to make this dish "improvalicious?" Try rice pilaf or orzo in place of steamed rice. For the steamed veg, you could do a grilled trio of gray, green, and yellow zucchinis, finished with olive oil and topped with shallots pickled in red wine vinegar and kosher salt.

Nutrition Facts

440.4 calories; protein 25.7g 51% DV; carbohydrates 26.9g 9% DV; fat 26.1g 40% DV; cholesterol 100.3mg 33% DV; sodium 70.3mg 3% DV. Full Nutrition

Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/01/2011
Used fresh Bing cherries and grilled the salmon- turned out great! The kids weren't sure at first (cherries on salmon mom??) but they really liked it and so did the adults. Good different and savory use for cherries. Would be good on chicken or pork as well. Read More
(19)

Most helpful critical review

Rating: 3 stars
10/26/2011
Loved the sauce: just used a can of cherry pie filling plus recipe's original directions. Something we'll make again for a change but didn't like the somewhat fishy flavor. Read More
(6)
17 Ratings
  • 5 star values: 4
  • 4 star values: 8
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
08/01/2011
Used fresh Bing cherries and grilled the salmon- turned out great! The kids weren't sure at first (cherries on salmon mom??) but they really liked it and so did the adults. Good different and savory use for cherries. Would be good on chicken or pork as well. Read More
(19)
Rating: 4 stars
08/01/2011
Made this last night for friends. It was great! Fresh and summery we really enjoyed it! A real different taste for salmon. Read More
(13)
Rating: 5 stars
08/03/2011
I followed the recipe exactly and it was delicious and easy to make. Even my toddler liked it which is saying a lot since she typically won t touch fish. The adults loved it too. Read More
(11)
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Rating: 5 stars
01/31/2012
My boyfriend loved this recipe! I made a few modifications that worked out very well. 1. I substituted chicken for salmon 2. I marinated the chicken before baking with balsamic vinegar olive oil salt and pepper 3. I substituted balsamic vinegar for the red wine 4. I didn't have butter so I used a dollop of butter spread. It was wonderful! Read More
(10)
Rating: 4 stars
08/26/2011
I actually would like to rate this 3.5 stars. The cherry glaze had a very subtle taste. I added a little shallot to it and increased the honey but it still didn't pop. I had to use Ahi tuna because the market was out of salmon but I didn't allow a difference in fish to affect my rating. Not sure how else to make it better but an improved glaze would be tasty on fish and pork. Read More
(6)
Rating: 3 stars
10/25/2011
Loved the sauce: just used a can of cherry pie filling plus recipe's original directions. Something we'll make again for a change but didn't like the somewhat fishy flavor. Read More
(6)
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Rating: 5 stars
12/25/2013
Ok we loved this but there a few significant alterations. 1. we used steelhead - love living in the Pacific Northwest; 2. Use "Oregon Fruit Products" - Pitted Red Tart Cherries in Water; 3. Used the water from the canned cherries as it was just under 2/3rds of a cup of liquid with an added 2 shots of brandy and a splash of a dry white wine. THIS WAS AMAZING...Will use this repeatedly and often. Read More
(5)
Rating: 3 stars
08/24/2011
It was okay but I was expecting more. The cherry glaze added only a subtle flavor to the fish which I was a little disappointed in. Might need a few tweaks to improve the recipe. Read More
(3)
Rating: 4 stars
10/14/2013
An unusual change for salmon and very very good but not the sort of recipe I would use on a regular basis. Definitely use fresh cherries if possible just no way that artificial tasting cherry pie filling is going to suffice. It is indeed unfortunately that some reviewers actually wrote a review after having used the filling Read More
(2)