Salmon in Cherry Wine Sauce

Salmon in cherry wine sauce, with savory overtones of bay, fennel and thyme, is an easy way to turn healthy salmon into a special dish. 

Lately I’ve seen a lot of recipes for Salmon with Cherry Salsa. They all looked delicious, but right now I only have frozen cherries.  So time to improvise! 

But no problem–I love a cooked cherry sauce, especially flavored with wine and herbs. The addition of savory herbs like bay, fennel and black pepper adds a whole new dimension to the already tasty fruit.

Yup, over the top!

In truth this sauce is derived from an old favorite.  I first did a variation as a canning recipe, served over ice cream or burrata (especially nice) in the depths of fruit-scarce winter.  It’s a favorite for a company dessert or an indulgent brunch!

If you are a locavore, late spring is a challenge in Wisconsin.  That is unless you have a freezer of great “leftovers.”  Pass the cherry sauce!  

Salmon with Cherry Wine Sauce

Salmon in cherry wine sauce, with savory overtones of bay, fennel and thyme is an easy way to turn healthy salmon into a special dish.

Author: Inger

Servings 4

Calories 444 kcal

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Ingredients

  

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Cherry Sauce

• 1 teaspoon oil
• 1 T minced shallots
• 1 Bay leaf
• 1/2 cup fresh or frozen cherries pitted and halved
• 1/3 cup balsamic vinegar
• 2/3 cup red wine
• ¼ cup honey
• 1-2 sprigs of thyme or ¼ t dried thyme
• ¼ t Peppercorns smashed to crack
• ¼ t Fennel seeds
• Salt pepper to taste

Salmon:

• 24 ounces wild salmon fillets cut in 4 pieces
• 2 Tablespoons olive oil
• Salt pepper to taste

Instructions

 

1. Heat the teaspoon of oil in a small saucepan over medium-high heat. Add the shallots and sauté for a few minutes until translucent.
2. Add the remaining sauce ingredients and simmer for about 10-15 minutes or until reduced by about half. Discard bay leaf and thyme sprigs if used.
3. If desired, thicken with a little cornstarch and keep warm while you prepare the salmon.
4. Pat salmon fillets dry then brush with oil and sprinkle with salt and pepper. In a hot sautee or grill pan, sear salmon skin side down about 4-5 minutes, then turn over and cook until desired doneness (FDA recommends 145 F, most chefs say less, time will depend on thickness).
5. Serve salmon with sauce on top, or on side.

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Nutrition

Calories: 444kcalCarbohydrates: 26gProtein: 34gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 94mgSodium: 83mgPotassium: 974mgFiber: 1gSugar: 23gVitamin A: 93IUVitamin C: 2mgCalcium: 42mgIron: 2mg

I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.

Tried this recipe?Let us know how it was!

Course Main Dish