Salmon with Cherries Recipe

[Dried Cherries Rehydrated in Port Add Decadence to This Dish] Salmon can be a rich fish, and the tartness of cherries helps to keep that in check. Orange zest and rosemary also play a part in this elegant dish.

Salmon with Cherries

Serves 4


  • 1 cup dried cherries
  • 1 cup port, Madeira, cherry juice
  • 4 (6 ounce) salmon fillets, skinned, if desired
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 1/2 cup unsalted butter
  • 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
  • Zest of 1 orange


  1. To rehydrate the cherries, bring the port or cherry juice to a boil in a saucepan and pour over the cherries in a glass bowl.
  2. Cover with plastic wrap and steep 30 minutes.
  3. Drain cherries, pat dry and set aside.
  4. Heat a grill pan over medium heat, or prepare a medium-low fire in a gas or charcoal grill.
  5. Brush salmon lightly with olive oil and season with salt and pepper.
  6. Place salmon, skin side down (if not using skinned fillets), on the grill.
  7. Cook 3 to 4 minutes, turn the fish, and cook 3 to 4 minutes longer for medium rare or longer to desired doneness.
  8. To make the topping, melt butter in a skillet over medium-high heat.
  9. Cook until the butter turns brown and gives off a nutty aroma, stirring occasionally, being careful not to burn.
  10. Remove the skillet from the heat and add rosemary, orange zest and cherries, stirring after adding each ingredient; season with salt and pepper.
  11. Place salmon on 4 dinner plates, top with the browned butter and serve immediately.

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