Balsamic Black Pepper Cherry Glazed Salmon
Serves: Serves 6
  • 1 cup Deep Red Cherries, pitted and sliced into quarters
  • ⅓ cup Brown Sugar
  • ¼ cup Balsamic Vinegar
  • ½ teaspoon Coarse Salt
  • ½ teaspoon Coarse Ground Black Pepper
  • 1 tablespoon Red Wine Vinegar
  • ¼ cup Dry White Wine
  • 6 Salmon Fillets (about 4 ounces each)
  1. Preheat the oven to 375 degrees. Line a baking sheet with parchment paper or a non-stick mat.
  2. Place the cherries, brown sugar, balsamic vinegar, salt, pepper, vinegar, and wine in a saucepan and bring to a boil over medium/high heat, stirring to combine ingredients and dissolve sugar.
  3. Reduce the heat to a simmer and cook for 5-7 minutes, or until sauce has reduced and is thick enough to coat the back of a spoon. Remove from heat.
  4. Lay the salmon fillets out on the prepared baking sheet, spacing them about 2" from each other.
  5. Portion out about 2 tablespoons of the glaze into a separate cup(to avoid cross contamination or glaze touching raw fish and cooked fish) and brush the glaze on to the salmon fillets, coating each one thoroughly.
  6. Bake on the top rack of the preheated oven for 8-12 minutes, or until the fish flakes easily with a fork. Take care to not overcook. Remove from the oven. Move fish to a serving platter and spoon the remaining glaze generously over the fish.
Recipe by The Kitchen McCabe at