Easy Baked Salmon Recipe Drenched In a Rich Fresh Cherry Wine Sauce by Elisa Schmitz
My husband and I enjoy cooking together, especially for special occasions like our wedding anniversary. This year, we decided we liked the rich cherry sauce we made for anniversary dinner last year so much, we'd use that recipe as our starting point (because when fresh cherries are in season, you just have to get creative with them).
The secret to this succulent salmon dinner is the mouth-watering cherry wine sauce. Tangy, savory and slightly sweet, your taste buds will be very happy. We found that it's equally delicious on salmon as it was on last year's juicy steaks.
Here's your shopping list for this delicious dinner recipe: fresh salmon, olive oil, fresh cherries, red wine, honey mustard, balsamic vinegar, cornstarch and honey. You prepare the wine sauce in a pan or skillet, then spoon half of it over the salmon in a baking dish. After baking the salmon, you spoon the rest of the cherry sauce over the salmon before serving.
This decadent gluten-free salmon recipe is super easy, so don't think it's just for special occasions (although it made our anniversary absolutely delicious). We served it with a Mediterranean salad and rosemary bread. So good!
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
- 1 pound (16 ounces) fresh salmon filet
- 3 tablespoons olive oil
- 2 cups fresh cherries, pitted
- 1/2 cup red wine
- 1 tablespoon honey mustard
- 3 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1/2 teaspoon cornstarch
- Mixing Bowl
- Measuring Cups
- Cherry Pitter
- Baking Pan
- Aluminum Foil
- Salt and Pepper
- Food Storage Containers
- For the wine, I used Cabernet Sauvignon, but you can use whatever red wine you prefer. You can use more or less wine, to taste, or omit the wine altogether.
- I suggest using a cherry pitter to remove cherry pits more easily. But always watch for pits when eating foods made with fresh cherries.
- Store leftovers in an airtight container in the refrigerator. Leftover salmon is great to use in a salmon spread recipe or salmon salad recipe.
Here's how to make it:
- Place the salmon filet in a casserole dish or baking pan lined with aluminum foil. Season with salt and pepper, if desired.
- In a saucepan or skillet, add the olive oil and cherries and cook over medium-low heat, stirring, about 5 minutes.
- Add the red wine, balsamic vinegar, honey mustard, cornstarch and honey.
- Stir to combine and continue to cook until thickened and reduced, about 8 to 10 minutes.
- Pour half of the sauce over the salmon, ensuring the salmon is covered in the sauce.
- Bake the salmon for about 15 minutes, or until desired doneness. Salmon is done when it reaches 145 degrees F on a food thermometer. Remove from oven and spread the remaining cherry wine sauce on top of the salmon. Serve with your favorite side dishes.
Nutrition Facts Per Serving
Total Fat: 23.3g
Saturated Fat: 3.3g
Total Carbohydrate: 9.4g
Dietary Fiber: 0g
Total Sugars: 7.2g
Vitamin D: 0mcg
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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