Honey-Tart Cherry Salmon with Cherry Salsa


Total Time: 20 to 30 minutes
Prep: 10 minutes
Cook: 15-17 minutes
Yield: 4 servings
Level: null


  • Salsa
  • 1 cup Montmorency tart cherries, thawed and chopped
  • 1 small red onion, diced (about 1/2 cup)
  • 1 jalapeno, chopped
  • 1 tablespoon honey
  • 1 clove garlic, minced
  • 1 teaspoon ginger, grated
  • Salt and pepper, to taste
  • Salmon
  • 1/4 cup Montmorency tart cherry juice (from frozen Montmorency tart cherries)
  • 1 pound salmon fillet, cut into four pieces
  • 1/4 cup honey


In a medium bowl, stir together salsa ingredients until well combined. Cover and chill until ready to serve.

Preheat oven to 350 degrees. Line a baking sheet with nonstick aluminum foil or parchment (foil preferred). Rinse salmon fillets under cool water and pat dry with paper towel. Arrange on baking sheet.

In a small bowl, whisk together Montmorency tart cherry juice and honey. Spread half of mixture over salmon fillets, reserving the second half.

Slide baking sheet into preheated oven and bake 15-17 minutes, until just about cooked through.

Drizzle the second half of the Montmorency tart cherry-honey mixture over fillets and bake for an additional 2-3 minutes, until slightly golden at the edges.

Serve salmon fillets on a bed of greens with Montmorency tart cherry salsa on top.