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    Salmon with Black Cherry Balsamic Sauce

    Download or Print Recipe



    • 1 lb fresh or thawed salmon
    • ¾ cup Prima Oliva Black Cherry Balsamic Vinegar
    • ¾ cup chopped frozen cherries
    • 3 Tbsp brown sugar for sauce; additional for rubbing salmon
    • ¼ tsp ground ginger
    • ¼ tsp ground cloves


    Pre heat oven to 350 degrees.

    Lay tin foil to cover cookie sheet; rub/spray tin foil with oil to prevent sticking.

    Place salmon on foil and rub with several tablespoons of brown sugar. Bake 20 minutes.

    While salmon is cooking, place balsamic vinegar, brown sugar, ginger & cloves in sauce pan.

    Bring to a boil; reduce heat but keep at a medium boil approximately 15 minutes. Stir frequently. Liquid will thicken & reduce by approximately half.

    Chop cherries in blender; add to sauce pan; cook an additional 5 minutes.

    When salmon is done, remove from oven, place on serving platter or individual plates. Spoon Black Cherry Balsamic sauce over salmon.

    * Optional: Use Black Cherry Sauce to baste a baked ham or pork roast; serve remaining sauce over sliced meat.

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