Cherry Glazed Salmon

Cherry Glazed Salmon

Homage 0

"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 season of course ; ) or if you want an 'improvalicious' idea, see the footnotes."


55 m servings 440 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 440 kcal
  • 22%
  • Fat:
  • 26.1 g
  • 40%
  • Carbs:
  • 26.9g
  • 9%
  • Protein:
  • 25.7 g
  • 51%
  • Cholesterol:
  • 100 mg
  • 33%
  • Sodium:
  • 167 mg
  • 7%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. 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.
  2. 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.
  3. 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.
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  1. 14 Ratings


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 ...

Made this last night for friends. It was great! Fresh and summery, we really enjoyed it! A real different taste for salmon.

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.

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 oi...

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.

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 b...

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.

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...

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....