Cherry Sauce For Grilled Salmon Food

CHERRY MAPLE GLAZED SALMON

Cherry Maple Glazed Salmon image

Maple syrup, minced cherries, soy sauce and lemon juice create a beautifully balanced sweet and tart glaze as the Alaska salmon cooks. This cherry maple glazed Alaska salmon is the perfect fix for a healthy, fresh dinner in minutes.

Provided by Kevin Is Cooking

Time 16m

Number Of Ingredients 10

Ingredients

12 oz Alaska salmon filets ((2-6 ounce filets))
olive oil
salt
white pepper
1/3 cup maple syrup
1/4 cup water
1/2 cup cherries ((See Note 1))
2 tsp brown sugar
1 tsp soy sauce
1 tbsp lemon juice

Steps:

Pit the fresh cherries, or if frozen, thaw and mince. Set aside.
In a small saucepan mix together the sauce ingredients and bring to a boil. Lower the heat and simmer, uncovered, for 10 minutes.
Rub Alaska salmon filets on both sides with olive oil and salt and pepper.
In a hot grill pan add the Alaska salmon and cook on both sides for 2-3 minutes depending on thickness. Baste each side with the maple cherry sauce to glaze after turning.
Serve over steamed rice and the remaining maple cherry sauce on top.

Nutrition Facts : Calories 423 kcal, Carbohydrate 45 g, Protein 34 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 93 mg, Sodium 168 mg, Sugar 39 g, ServingSize 1 serving

CHERRY GLAZED SALMON

Cherry Glazed Salmon image

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.

Provided by Homage

Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes

Time 55m

Yield 4

Number Of Ingredients 8

Ingredients

2 ½ cups fresh cherries, pitted and quartered
¼ cup unsalted butter
⅓ cup red wine vinegar
2 tablespoons honey
1 tablespoon cornstarch
⅓ cup cold water
4 (5 ounce) salmon fillets, about 1 inch thick
salt and ground black pepper to taste

Steps:

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.
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.

Nutrition Facts : Calories 440.4 calories, Carbohydrate 26.9 g, Cholesterol 100.3 mg, Fat 26.1 g, Fiber 2.1 g, Protein 25.7 g, SaturatedFat 10.3 g, Sodium 70.3 mg, Sugar 21.5 g

OUR FAVORITE GRILLED SALMON SAUCE

Our Favorite Grilled Salmon Sauce image

Make and share this Our Favorite Grilled Salmon Sauce recipe from Food.com.

Provided by Claudia Dawn

Categories Sauces

Time 8m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 tablespoons butter
2 tablespoons brown sugar
2 garlic cloves, minced
1 tablespoon lemon juice
2 teaspoons soy sauce
1/2 teaspoon pepper
1/2 teaspoon minced fresh ginger (or ginger powder)

Steps:

In a small saucepan, combine ingredients.
Cook and stir until sugar is dissolved.
Brush on salmon while grilling.

Nutrition Facts : Calories 82.9, Fat 5.8, SaturatedFat 3.6, Cholesterol 15.3, Sodium 220.6, Carbohydrate 7.9, Fiber 0.1, Sugar 6.9, Protein 0.5

ALASKAN SOCKEYE SALMON WITH CHERRY WINE SAUCE

Alaskan Sockeye Salmon with Cherry Wine Sauce image

Provided by Victoria Townsend

Time 30m

Number Of Ingredients 11

Ingredients

1 whole fillet {half a side of salmon} Sockeye Salmon, skin removed
2 tablespoons Olive Oil
1 tablespoon Kosher Salt
2 cups Fresh Cherries, pitted
1 1/2 cup Red Wine, {I used a red blend here}
2 tablespoons Balsamic Vinegar
2 tablespoons Honey
1/2 teaspoon Kosher Salt and Ground Black Pepper
1 tablespoon Fresh Squeezed Lemon Juice, {about half of a lemon}
4 tablespoons Cold Butter, cubed
Chopped Parsley, for garnish

Steps:

Step 1 Preheat your broiler on your oven.
Step 2 Place the salmon on a sheet pan lined with parchment paper or foil. Drizzle with olive oil and liberally season the salmon fillet with kosher salt. Allow to sit at room temperature while your oven preheats.
Step 3 Broil in the top rack of your oven for 10-12 minutes depending on the thickness. For me it was a solid 12 minutes.
Step 4 Meanwhile, in a medium sized saucepan over medium high heat add the cherries, wine, balsamic vinegar, and honey. Bring to a boil and reduce liquid by half, simmer for 10 minutes. Season with kosher salt and pepper. Turn off the heat and stir in lemon juice. Slowly start adding the butter and stir into the sauce until melted and sauce is nice and shiny.
Step 5 Remove salmon with a large fish spatula and maybe an extra hand {really, I just slid the whole fillet off of parchment paper onto a plate so it shouldn't be that difficult} to a serving plate and pour sauce over top. Garnish with chopped parsley and serve. Enjoy!

GRILLED SALMON WITH BBQ SAUCE

Grilled Salmon with BBQ Sauce image

Grilled Salmon with BBQ Sauce is a quick and healthy dinner recipe.

Provided by Anne Clark

Categories Main Course

Time 30m

Number Of Ingredients 7

Ingredients

4 8 ounces each Salmon Filets (with skin on)
2/3 cup Sweet Baby Ray's with Brown Sugar BBQ Sauce
1 Tablespoon Lime Juice
1 Tablespoon Lemon Juice
1/3 teaspoon Garlic Powder
1/3 teaspoon Onion Powder
1 teaspoon Worcestershire Sauce

Steps:

Mix all the ingredients listed above (except salmon) in a medium-sized bowl.
Preheat your grill to medium heat.
Use a brush to apply a thick coating of the bbq sauce to each salmon filet. Note: Be sure to check your salmon if you use a brush with bristles. Sometimes the bristles come out and you end up with bristles in your meal. I hate it when I find bristles in my food! Use a silicone basting brush as opposed to one with bristles to avoid this problem.
Place a sheet of aluminum foil over the grill grate then add the filets to the grill. Close the grill cover.
Cook salmon on your grill at medium heat for approximately 12 to 15 minutes. For food safety purposes, make sure you grill the salmon to an internal temperature of 145 F.
Remove the filets when they flake easily with a fork.

Nutrition Facts : ServingSize 1 serving, Calories 88 kcal, Carbohydrate 21 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 505 mg, Fiber 1 g, Sugar 16 g, UnsaturatedFat 2 g

CHERRY SAUCE FOR GRILLED SALMON

Cherry Sauce for Grilled Salmon image

Make and share this Cherry Sauce for Grilled Salmon recipe from Food.com.

Provided by Charlotte J

Categories Sauces

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

3 cups pitted fresh sweet cherries
1/2 cup water
1/2 cup dry white wine
1/4 cup chopped onion
1 garlic clove, finely chopped
2 tablespoons honey
2 tablespoons fresh lemon juice
1 teaspoon freshly grated lemon peel
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
salmon (to grill)

Steps:

In a large saucepan, combine all ingredients and bring to a boil over medium-high heat.
Reduce heat and simmer, uncovered, 30 minutes or until mixture thickens, stirring frequently.

Nutrition Facts : Calories 90.6, Fat 0.2, Sodium 196.1, Carbohydrate 19.8, Fiber 1.8, Sugar 16.2, Protein 1

GRILLED SALMON WITH MUSHROOM SAUCE

Grilled Salmon with Mushroom Sauce image

Grilled salmon topped with a mixed mushroom sauce for a simple yet elegant meal from the grill.

Provided by Cooking Chat

Categories Main

Time 20m

Number Of Ingredients 9

Ingredients

2 cups mixed mushrooms, sliced (I used shiitake and button mushrooms)
1 tbsp. fresh tarragon or thyme, chopped
1 large shallot, diced
3 tbsp. butter
1/3 cup red wine
1/2 cup heavy cream
12 to 14 ozs salmon fillet
1 tbsp olive oil
salt & pepper to taste

Steps:

Make the sauce. Melt butter in a skillet over medium heat. Sauté shallot until it begins to soften, about 5 minutes.
Stir in the mushrooms, cook for about 4 minutes until the mushrooms begin to sweat.
Add the wine, and cook until the mushrooms are reduced by half, about 5 minutes. Turn off heat and stir in the cream. Add the tarragon or thyme, and pepper to taste. Cover to keep warm while grilling the salmon.
Preheat a grill to medium high. Brush the salmon fillet with olive oil, and place the salmon on the grill skin side down. Grill covered for 4 minutes, then carefully turn the fish over to grill for another 2 to 3 minutes.
Remove salmon to platter to rest. Gently reheat the sauce if needed as the salmon rests.
Portion the salmon, and serve with a topping of the mushrooms sauce. Enjoy with a good Pinot Noir!

GRILLED SALMON NIçOISE SALAD

Grilled Salmon Niçoise Salad image

One of our favorite Summer Salad! Grilled Salmon Niçoise Salad with grilled asparagus and vibrant Mediterranean flavors of roasted red peppers, olives, artichokes, tomatoes with spicy arugula. This salad is a great weeknight dinner salad, is healthier, filling and need very less active prep/cook time. Salad Dressing takes 2 minutes to assemble. Grill salmon and asparagus on an indoor grilling pan and you have a protein-packed and delicious summer dinner ready in 30 minutes. Gluten Free, Dairy Free, Low Carb and Keto Diet Friendly.With such vibrant colors and zippy flavors, I also serve it as Antipasto Salad i.e. Salad before meal, the first Salad course of a three course meal.What you need for Grilled Salmon Niçoise SaladThere are three parts of this Salmon Niçoise Salad:Mustard Caper DressingGrilled Salmon and AsparagusAn array of Vibrant Mediterranean flavors of olives, artichokes, roasted red bell peppers, cherry tomatoes with pepperoncini, eggs and arugula.1. Mustard Caper DressingIngredients for Mustard and Capers (Niçoise) DressingHere's what you need for the dressing:Olive OilLemon JuiceCapersMustardGarlicOreganoWorcestershire Sauce or Anchovy Paste Salt and Black PepperDressing takes only 2 minutes to assemble. Here's what I do to make the dressing: In a small bowl add all salad dressing ingredients (except capers) with 1/4 tsp of salt.Whisk well to emulsify. Mix in chopped capers. Taste and adjust salt and lemon juice. Set aside.Spoon over the salad when ready to server.2. Grilled Salmon and AsparagusGrilling Salmon is not only quick, fish also cooks moist and perfectly flaky. In summers, I always prefer to cook food in grill pan or outdoor BBQ. A best way for us to escape the scorching summer of California! Plus nothing beats the flavor of grill on a hot summer evening. Right? Here is how I grill Salmon and Asparagus:I start by seasoning both; salmon fillet and trimmed asparagus. To prepare Salmon for Niçoise Salad, take salmon out on a wide plate. Wipe any liquid on salmon with clean paper towel. Coat salmon in olive oil, season with salt and black pepper. Prepare asparagus the same way.Wiping any liquid from salmon helps salmon get perfect char from grill, and also it will not stick/steam when grilled. Always make sure to start with a hot, pre heated grill. Place Salmon skin side down and place asparagus on the side. Since fish cooks fast and so does asparagus. It makes sense to use same grill pan to grill both, salmon and asparagus, side by side.Salmon is ready to flip when skin gets good grill marks (about 2-3 minutes on a hot grill). Asparagus also starts to change color to crisp green. When turning salmon skin side up, also toss/turn the asparagus so that all pieces pickup some char and flavor. Another 2-3 minutes and salmon is ready.Transfer salmon in a clean plate. Using two forks, gently flake/break salmon apart for serving in salad. Also, rough chop the grilled asparagus. Tip:To avoid salmon skin sticking on grill; always grill salmon on a preheated hot grill coated with a little coat of cooking oil. You can use cooking oil spray or brush.3. Mediterranean flavors for Nicoise SaladFew versions of traditional Niçoise Salad also has green beans and potatoes. However, I decided to pick asparagus oven green beans for two reasons;Love love asparagus. It's healthy, cooks quickly and taste amazing. When in season, I often substitute asparagus for beans.Due to quick cooking time, you one need one pan to cook both salmon and asparagus. Saves from the step of boiling water and blanching beans.Other than asparagus and potatoes (which I skipped), all ingredients are quintessential for a bold flavor Mediterranean salad. Here's what you need to make this salad:Arugula - Go for baby arugula. Baby Arugula is sweeter and tender which pairs well with tomatoes and salmon. Use pre-washed unless using arugula from your own garden (can't get fresher than that!) Pre-washed is quick to use. If washing yourself, please invest in a Salad Spinner. It saves ton of time and delicate leaves are never bruised. I have a basic manual spinner, nothing fancy, which I bought from Ikea for $10. I use it all the time for washing greens. In my opinion, its a best investment for salad lovers. Hard Boiled Eggs - Hard boiled eggs are good filling addition to salad. Of-course, also a usual suspect of Niçoise Salad. If making salad ahead of time then boil and peel eggs and keep refrigerated. Slice for salad just before serving.To hard boil eggs, put eggs in sauce pan and fill with cold water so that eggs are dipped in water. Boil rapidly for 12 minutes. For perfect hard boiled eggs, set aside in hot water for additional 10 minutes.Artichokes, Roasted Red Bell Peppers and Olives - The Three-flavor-bombs of Nicoise Salad as I like to call these. Use water packed artichokes for clean artichoke flavor. Oil packed are fine too. Only get rid of extra oil as sometimes it muddles with flavor of dressing or increase oil in the salad. Same goes with roasted red bell peppers and olives. In short, especially for salads, water or brine packed are better than oil packed.Cherry Tomatoes - Go for ripe sweet cherry or grape tomatoes. The fresh ripe seasonal tomatoes work perfect too.Tip:Make ahead this Salad by making the dressing; boil eggs, chop and pack other ingredients in a container. Salmon and asparagus are best when cooked fresh, up-to an hour or just before serving.4. AssemblyFor good presentation, assemble salad in layers on a large oval or round platter. For weeknights, you can go easy and serve any way you prefer. For Niçoise, I love to drizzle dressing on salad just before serving. Ingredients in this salad already pack a big punch of flavor. However, the tangy mustard-lemon Caper dressing brings out the flavor even more. You will love the combination of dressing with hard boiled eggs (pure yum!)That said, assembly is really easy! Here's how you assemble the Grilled Salmon Niçoise Salad:Start with a big platter that is narrow in depth.Layer arugula as base green.Keep warm ingredients together i.e. layer salmon, hard boiled sliced eggs and grilled asparagus as first three layers (three lines) of salad. Next, layer cherry tomatoes followed by olives, artichokes, and red bell peppers.Drizzle few spoons of Salad dressing on all layers. Serve remaining dressing on the side.Sounds easy, right? Always remember to use fresh and quality ingredients. This Salmon Salad is so easy to prep and looks like a million dollars. I bet anyone would want to dig-in, right away!Note:Grilled Salmon Salad is Gluten Free, Dairy Free, Keto Diet Friendly. Unlike regular Niçoise Salad with potatoes, Salmon Niçoise is also low in carbs and starch. Plus loads of veggies and Mediterranean flavors make it a perfectly healthy and filling dinner.Next trip to grocery store.. bring home some fresh salmon and asparagus. Try delicious Grilled Salmon Salad for dinner or wow your guests by serving as Antipasto Salad. (I know if you love Mediterranean flavors, the rest of ingredients are in your pantry, already!)Happy Cooking! Savita x

Provided by Savita

Categories Salad Brunch Dinner

Time 30m

Number Of Ingredients 18

Ingredients

1/4 Cup Olive Oil
1 tsp Mustard, dijon mustard
1 Garlic, clove, minced
2 tsp Worcestershire Sauce
2 tbsp Lemon, juice
2 tsp Oregano, fresh leaves, minced
1 tbsp Capers
1/2 tsp Black Pepper
1/2 lbs Salmon, 2-3 fillets
3 Egg(s), hard boiled, sliced
1/2 Cup Kalamata Olives, sliced
1 Cup Artichokes, water packed, rough chopped
1 Bunch Arugula
1 Cup Cherry Tomatoes, halved
1 Bunch Asparagus
2 Roasted Red Bell Peppers, thin sliced
2 tbsp Olive Oil
Salt and Black Pepper

Steps:

Trim ends of asparagus. Season with 1 tablespoon of olive oil and generous pinch of salt and black pepper. Set aside.
To prepare Salmon for Niçoise Salad, take salmon out on a wide plate. Wipe extra moisture with clean paper towel. Season fish with 1 tablespoon olive oil, and generous pinch of salt and black pepper on both sides.
Preheat grill or indoor grill pan. Spray or brush with light coat of oil. Place Salmon skin side down and place asparagus on the side. Salmon is ready to flip when skin gets good grill marks (about 2-3 minutes on a hot grill). Flip Salmon, also toss the asparagus once so that all pieces pickup some char and flavor. (another 2-3 minutes.) Once cooked, take both out of grill. Reserve grilled asparagus on the side. Flake salmon gently using two forks.
To prepare Niçoise Salad Dressing, in a small bowl add all salad dressing ingredients (except capers) with 1/4 tsp of salt. Whisk well to emulsify. Mix in chopped capers. Set aside.
To assemble salad, on a large salad platter, layer baby arugula as base. On top layer flaked salmon, hard boiled sliced eggs, and grilled chopped asparagus, followed by rest of the salad ingredients i.e. halved cherry tomatoes, sliced olives, artichokes, and sliced roasted red bell peppers. Drizzle few spoons of Salad dressing on all layers. Serve remaining dressing on the side. Serve and enjoy!

CHIPOTLE CHERRY SAUCE OVER BROILED SALMON

Chipotle Cherry Sauce over Broiled Salmon image

Chipotle Cherry Sauce recipe is perfect for broiled salmon for a special dinner. This sauce has a sweet and tart taste with heat notes from the chipotle. You can use this sauce to marinate your salmon, chicken, duck, game or pork and use as a glaze for the final layer to intensify the flavor to the dish. This sauce recipe includes our Black Cherry Jam from our producer L'Epicurien. Note: Chipotle Cherry Sauce will go perfectly with roast duck, pork or chicken.

Provided by Carlos Leo

Categories Dinner

Time 24m

Number Of Ingredients 6

Ingredients

½ cup L'Epicurien Black Cherry Preserve Click to order in our online shop
2 TableSpoons freshly squeezed orange juice
½ or 1 teaSpoon minced canned chipotle chile in adobo sauce
2 salmon filets (6-8 oz. each, 1-inch thick)
2 teaSpoons minced fresh cilantro
1 teaSpoon tequila (optional)

Steps:

In a small glass baking dish, stir together the Cherry Jam, orange juice, and chipotle.
Add the salmon filet in the cherry-chipotle mixture. Pour some sauce over the salmon, cover with a lid.
Let stand at room temperature 10 minutes to marinade; turning once.
Preheat broiler. Place the oven rack 4-5 inches away from the broiler.
In a baking sheet pan, cover with parchment paper and spray with cooking spray and place on the salmon.
Broil salmon for about 11 minutes, Turning once.
While salmon is cooking, transfer Chipotle Cherry Sauce to a small saucepan; bring to a boil; reduce heat to low.
Stir in the cilantro and the tequila. Keep cooking on low until the alcohol evaporates.
Transfer salmon to serving plates; top with Chipotle Cherry Sauce and serve immediately.

Nutrition Facts : ServingSize 8 oz Salmon, Calories 441 calories, Sugar 4.9 g, Sodium 119.3 mg, Fat 26.8 g, SaturatedFat 6.1 g, Carbohydrate 6.8 g, Protein 41.1 g, Cholesterol 109.1 mg

GRILLED SALMON WITH CHEESE SAUCE

Grilled Salmon with Cheese Sauce image

TIP: Spreadable cheese makes a tasty sauce for grilled fish. It comes in several flavors and can be found in the specialty cheese section of your grocery store. Grilled Salmon with Cheese Sauce, developed by our home economists, uses just five ingredients. The creamy sauce complements the delicate flavor of the salmon, and the tomatoes make a colorful, nutritious side.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 5

Ingredients

2 cups cherry tomatoes
4 teaspoons Greek seasoning
4 salmon fillets (6 ounces each)
1 carton (6-1/2 ounces) garden vegetable cheese spread
2 tablespoons milk

Steps:

Thread the cherry tomatoes onto metal or soaked wooden skewers; set aside. Sprinkle Greek seasoning over salmon. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack., Grill salmon, covered, over medium heat or broil 4 in. from the heat for 5 minutes. Turn and grill 7-9 minutes longer or until fish flakes easily with a fork. Meanwhile, grill tomatoes for 5-8 minutes, turning frequently. , In a microwave-safe dish, combine cheese spread and milk. Cook, uncovered, on high for 1 minute; stir until blended. Serve with salmon and tomatoes.,

Nutrition Facts : Calories 224 calories, Fat 18g fat (9g saturated fat), Cholesterol 89mg cholesterol, Sodium 1272mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 1g fiber), Protein 11g protein.

CHERRY CHIPOTLE GLAZED SALMON

Cherry Chipotle Glazed Salmon image

This salmon is topped with a sweet, tangy, and spicy cherry chipotle glaze!

Provided by Julie Chiou

Categories Main Course

Time 45m

Number Of Ingredients 5

Ingredients

24 ounces tart cherry juice
1/2 tablespoon chipotle in adobo sauce
1/3 cup honey
1/4 cup dark brown sugar
1 pound fresh salmon filets

Steps:

In a small saucepan, whisk together tart cherry juice, chipotle in adobo sauce, honey, and dark brown sugar. Bring to a boil then keep on a low simmer for 20-25 minutes, or until the liquid has reduced by half and has slightly thickened. It'll get thicker as it cools. It will be a liquid/loose glaze.
Cook salmon however you like and to your desired doneness: in a skillet, in the oven, grill, etc.
Brush a generous amount of glaze on the salmon prior to serving and use additional glaze, as desired.

Nutrition Facts : ServingSize 1 serving, Calories 897 kcal, Carbohydrate 119 g, Protein 48 g, Fat 28 g, Sugar 112 g

GRILLED SALMON WITH SOUR CHERRY GLAZE

Grilled Salmon with Sour Cherry Glaze image

Add sweet and tart flavors and beautiful color to your grilled salmon with this easy four-ingredient sour cherry glaze.

Provided by Christie Vanover

Categories Main Course

Time 20m

Number Of Ingredients 6

Ingredients

1/4 cup Oregon Growers Sour Cherry Fruit Pâté
2 tsp soy sauce
2 tsp red wine vinegar
2 cloves garlic (minced)
4 salmon filets or darne of salmon
salt and pepper

Steps:

Heat grill to medium-high (400-425F). Oil grates.
Microwave Oregon Growers Sour Cherry Fruit Pâté in a small bowl for 30 seconds. Mix in soy sauce, red wine vinegar and garlic. Reserve 2 tablespoons of glaze.
Sprinkle salt and pepper on both sides of the salmon.
Brush glaze on top of salmon. Place glazed-side-down on hot grill. Brush glaze on top.
Close cover. Grill 5 minutes. Flip.
Grill 6-8 more minutes, until cooked through.
Remove to platter. Drizzle with reserved glaze.

Nutrition Facts : Calories 304 kcal, Carbohydrate 15 g, Protein 34 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 93 mg, Sodium 249 mg, Sugar 10 g, ServingSize 1 serving

GRILLED SALMON WITH CHERRY THYME GLAZE

Grilled Salmon with Cherry Thyme Glaze image

Categories Main Course

Time 35m

Number Of Ingredients 7

Ingredients

4 wild caught salmon fillets
dash of sea salt and fresh ground pepper to taste
2 tbsp. butter
1 shallot, finely chopped
1 jar 18 oz. cherry preserves
0.25 cup red wine vinegar
1 thyme, large bunch

Steps:

Melt butter in a saucepan and sauté the shallots until translucent, about 5-7 minutes. Add preserves and red wine and bring to a low boil to allow the sauce to reduce. Let simmer for about 30 minutes until it has reduced in size by half. While making the sauce, start your grill.
Prepare your grill for direct heat, 350°F. Use a cast iron pan or griddle for the fish so it doesn't stick to the grates. Butter the grill pan and add the salmon fillets. Cook until the internal temp has reached 145°F with an internal read thermometer.
Generously spoon the cherry glaze over the salmon fillets and garnish with additional thyme. Serve immediately.

GRILLED SALMON WITH CHERRY TOMATO BARBECUE SAUCE

Grilled Salmon with Cherry Tomato Barbecue Sauce image

Barbecue sauce, especially a spicy one, may seem an unusual pairing for fish, but the richness of salmon not only stands up to the heat, it actually is enhanced by the flavor of the sauce.

Yield Serves 4

Number Of Ingredients 7

Ingredients

2 pints cherry tomatoes, preferably Sunburst, halved
Kosher salt
1/4 cup Barbecue Sauce (page 247), or to taste, warmed
4 (6-ounce) skinless, boneless center-cut salmon fillets, patted dry
Freshly ground black pepper
Extra-virgin olive oil
Fleur de sel or other coarse sea salt

Steps:

Preheat the oven to 200°F.
Arrange the tomatoes, cut sides up, in a single layer on a rimmed baking sheet lined with parchment paper. Sprinkle a little kosher salt all over. Bake until the tomatoes have concentrated their flavor (the skins will wrinkle a little) but are not dry, about 30 minutes.
Transfer the tomatoes to a bowl and add the sauce. Gently toss until the tomatoes are evenly coated, adding more sauce if you like. Let stand for 15 minutes.
Heat your grill or a grill pan to medium-high.
Season the salmon on both sides with salt and pepper, then drizzle a little oil all over. Put on the grill, flat side down, and cook until the flesh releases easily from the grill grate, about 4 minutes. Carefully flip and cook until a thin-bladed knife slides through the side of the fish against the grain with no resistance, about 2 minutes longer.
Transfer the salmon to plates, spoon the sauce over the salmon, sprinkle with fleur de sel, and serve.
To concentrate the flavor of your tomatoes, you can use the technique above or, if you have a gas oven, you can put the tray of tomatoes in the oven overnight. Leave the oven off; the heat from the pilot light alone will have the same effect.

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Place all of the sauce ingredients in a small saucepan and place over medium heat (stove or grill). Simmer for about 7 to 10 minutes, or until the tomatoes have burst into the olive oil (which can also be done with the back of a spoon.

Cherry Sauce For Grilled Salmon Food

CHERRY MAPLE GLAZED SALMON

Maple syrup, minced cherries, soy sauce and lemon juice create a beautifully balanced sweet and tart glaze as the Alaska salmon cooks. This cherry maple glazed Alaska salmon is the perfect fix for a healthy, fresh dinner in minutes.

CHERRY GLAZED SALMON

OUR FAVORITE GRILLED SALMON SAUCE

Make and share this Our Favorite Grilled Salmon Sauce recipe from Food.com.

ALASKAN SOCKEYE SALMON WITH CHERRY WINE SAUCE

GRILLED SALMON WITH BBQ SAUCE

Grilled Salmon with BBQ Sauce is a quick and healthy dinner recipe.

CHERRY SAUCE FOR GRILLED SALMON

Make and share this Cherry Sauce for Grilled Salmon recipe from Food.com.

GRILLED SALMON WITH MUSHROOM SAUCE

Grilled salmon topped with a mixed mushroom sauce for a simple yet elegant meal from the grill.

GRILLED SALMON NIçOISE SALAD

CHIPOTLE CHERRY SAUCE OVER BROILED SALMON

GRILLED SALMON WITH CHEESE SAUCE

CHERRY CHIPOTLE GLAZED SALMON

This salmon is topped with a sweet, tangy, and spicy cherry chipotle glaze!

GRILLED SALMON WITH SOUR CHERRY GLAZE

Add sweet and tart flavors and beautiful color to your grilled salmon with this easy four-ingredient sour cherry glaze.

GRILLED SALMON WITH CHERRY THYME GLAZE

GRILLED SALMON WITH CHERRY TOMATO BARBECUE SAUCE

Barbecue sauce, especially a spicy one, may seem an unusual pairing for fish, but the richness of salmon not only stands up to the heat, it actually is enhanced by the flavor of the sauce.

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