Perfectly cooked roasted salmon smeared with cherry preserves, drizzled with balsamic glaze, and all topped off with chopped fresh herbs. This Cherry Balsamic Glazed Salmon is a healthy and easy to cook dish that you’ll love. It’s perfect for a romantic date night, or for a special holiday dinner.
The sweet and tart cherry preserves go so perfectly with the rich salmon, and the balsamic glaze over the top makes this irresistible. Top it all with chopped fresh herbs for a pop of flavor. And, salmon cooks in no time, so dinner can be on the table in minutes.
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Easy to make and impressive dinner
I’ve served my baked salmon with potatoes au gratin and air fryer roasted green beans with mushrooms. Everything for this delicious dinner was fresh and delicious, making this a super easy way to get a fun and impressive dinner on the table in very little time.
How to defrost frozen salmon
The night before you want to cook it, place the frozen salmon in the refrigerator while it’s still in the plastic bag.
If you didn’t defrost it the night before, you can still thaw it under cold water in an hour or less. Here’s how:
- Keep the salmon in the sealed plastic bag. Thawing unwrapped fish in water makes it waterlogged.
- Use only cold tap water, or water that’s a bit cooler than room temperature, to thaw as this minimizes the risk of bacterial growth.
- Place the wrapped frozen salmon in a large clean sink or a big bowl and cover with cool tap water. And, place a small heavy plate on top of the fish to keep it submerged so that all parts defrost at the same rate.
- Make sure to change out the water every 20 or 30 minutes until the fish is fully thawed, so that the water stays cool.
- Use the thawed fish immediately to ensure best results.
How to make roasted salmon
Prep the salmon by defrosting it, patting it dry with a a paper towel, and oiling the parchment paper and the fish.
Spread the cherry preserves over the top of the salmon.
Bake the salmon until it registers 125 ° F for medium-rare, or until the fish flakes apart easily. Place the cooked salmon on a serving plate.
Drizzle balsamic glaze over the top, and sprinkle with chopped fresh herbs.
I like to use lots of fresh parsley, some rosemary, and basil. Tarragon and thyme would also be lovely, or use your favorite (or what’s growing in your garden).
More Cherry Recipes
Cherries are such a wonderful summertime fruit. If you need more cherries in your life, check out these delicious cherry recipes. You’ll love them!
- Cherry Yogurt Cloud Pie with Granola Crust
- Cherry Bread with Dark Chocolate Glaze
- Cherry Scotch Sipper
- Cherry Lime Jam
- Double Cherry Popsicles
- Cherry Lambic Granita
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Recipe
Cherry Balsamic Glazed Salmon
Ingredients
- 2 6 ounce salmon filets defrosted
- 2 teaspoons olive oil divided use
- 1 ounce Bonne Maman cherry preserves
- Balsamic glaze for drizzling
- Chopped fresh herbs use your favorite like parsley, basil, rosemary, tarragon, or thyme
Instructions
- Preheat the oven to 500° F.
- Line a rimmed baking sheet with parchment paper, and brush with 1 teaspoon oil. Remove the defrosted salmon from the plastic bag, and pat dry with a paper towels. Rub the salmon pieces all over with the remaining 1 teaspoon oil.
- Arrange the salmon filets skin side down on the oiled parchment paper, spacing the pieces evenly on the sheet. Spread ½ ounce of cherry preserves on top of each 6-ounce salmon filet.
- Place the baking sheet with salmon in the preheated oven, and immediately turn the temperature down to 275° F. Bake until the centers of the fillets register 125 ° F (for medium-rare), about 11 to 15 minutes, rotating the sheet halfway through baking.
- Once the salmon is cooked, use a fish spatula to place the salmon filets onto the serving plates. Drizzle the cooked salmon with balsamic glaze, and sprinkle chopped herbs over the top.
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
