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.
I was provided with product from Cuisinery Food Market for this recipe and post, however all my opinions about these delicious foods are my own.
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Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.
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 (except the fresh herbs) came from Cuisinery Food Market, making this a super easy way to get a fun and impressive dinner on the table in very little time. I even got a beautiful Opera Cake to serve for dessert!
Cuisinery Food Market
The quality of the food that I got from Cuisinery is really impressive! And there’s a fantastic variety of foods as well.
I think that this would be a great service for the holidays too. You could buy gifts to make gift baskets. The little jars of Bonne Maman preserves, some croissants, crepes, some salted butter, and some dark roast coffee would made a great brunch gift basket.
Or, buy all the goodies to make special holiday dinners easily. They have everything from meat and seafood, vegetables, and side dishes.
I think I found my one stop holiday shopping place!
Great door to door service
I got everything I needed for this meal shipped to my front door. It all came well packed in a cooler box with dry ice. And everything was nice and fresh.
Salmon filets were really good quality, and very fresh. They were not fishy smelling at all. And, I’m pretty picky about my salmon.
The olive oil came in a beautiful bottle, and again would make a great gift for someone. The flavor was perfect too!
Bonne Maman cherry preserves are simply my favorite preserves, and I was so excited that these came in these cute little one-ounce jars. They are perfectly measured for this recipe, and great for gift giving!
This balsamic glaze is produced in Modena, Italy, and is as authentic as it gets! The sweet and intense balsamic flavor goes great on the roasted salmon
The green beans are grown in Brittany, France, these Extra Fine Green Beans, or haricot vert, are blanched, clean, and ready to use, and were great cooked in the air fryer!
Mushroom mix containing baby oyster mushrooms, golden nameko, and porcini cubes was great tossed in with the green beans into the air fryer.
Potatoes au gratin or scalloped potatoes are thinly sliced potatoes and a blend of gourmet cheeses that makes for an easy and delicious way to get a fancy meal on the table
I finished my meal with a delicious Opera Cake. Be sure to check out their dessert selection, as it changes seasonally.
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).
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Cherry Balsamic Glazed Salmon Recipe
Cherry Balsamic Glazed Salmon
- 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
- 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.