Salmon With Cherry Salsa
This salmon dish is full of color and feels like summer...even when it’s cold outside.




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February 2008

Product Reviews / Main Nibbles / Fish, Seafood & Caviar

Recipe: Caramelized Salmon With Cherry Mango Salsa

A Festive Salmon Dish For Company & Everyday


You may not have thought of combining salmon and cherries before. But this dish is colorful in the winter, tropical in the summer and delicious year-round.


  • 1½ pounds fresh or frozen salmon filets with skin
  • 3 tablespoons brown sugar
  • 1 tablespoon grated orange peel
  • ½ teaspoon coarsely ground pepper
  • 1 ripe mango or papaya, seeded, peeled and chopped
  • 1 cup frozen tart (Montmorency) cherries, thawed, drained and halved
  • 2 tablespoons chopped fresh mint, basil or cilantro
  • 2 teaspoons balsamic vinegar
  • ¼ teaspoon crushed red pepper



  1. Thaw the fish, if frozen.
  2. Stir together brown sugar, orange peel and pepper. Place the fish, skin side down, in a shallow pan. Rub the sugar mixture over the fish. Cover and refrigerate for 2 to 8 hours.
  3. Remove the fish from pan, draining off any juices. Place the filets, skin-side down, on a gas grill over medium heat or on a charcoal grill, 4 to 6 inches from medium-hot coals. Grill for 20 to 25 minutes, or until the fish flakes easily. Do not turn the fish.
  4. Meanwhile, toss together the mango or papaya, cherries, mint, vinegar and red pepper. Spoon the fruit salsa over warm fish. Serve immediately.


Recipe © Cherry Marketing Institute. Other material © Copyright 2005- Lifestyle Direct, Inc. All rights reserved.  Images are the copyright of their respective owners.