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.  Salmon ini 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! 

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.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!

Cooking the cherry sauce

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

Yum!

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
5 from 1 vote
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Dish
Servings 4
Calories 444 kcal

Ingredients
  

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
 

  • Heat the teaspoon of oil in a small saucepan over medium-high heat. Add the shallots and sauté for a few minutes until translucent.
  • 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.
  • If desired, thicken with a little cornstarch and keep warm while you prepare the salmon.
  • 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).
  • Serve salmon with sauce on top, or on side.

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!

4 thoughts on “Salmon in Cherry Wine Sauce

    1. Inger Post author

      Since we do the CSF and get lots of fish, it really helps to “shake up” the recipes!

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