Grilled Salmon with Cherry Glaze

Add sweet and tart flavors and beautiful color to your grilled salmon with an easy four-ingredient cherry glaze.

Salmon is considered a super food, because it’s packed with omega-3 fatty acids, selenium and vitamin B12. Nutritionists recommend eating it at least twice a week.

This easy grilled salmon recipe is one you’ll want to keep on your weekly rotation. And the cherry glaze can be changed up to add variety.

For even more recipes, check out my ultimate guide to grilled fish.

What to look for when buying salmon

There are a few different ways to purchase salmon. First, you can buy a full filet, which is usually more than 12 inches long and includes skin on one side.

From these full filets, butchers cut smaller pieces that are usually 2-3 inches wide.

You may also be lucky enough to find darne at your fish monger, which is a cross-section of the fish that includes a portion of the spine. It makes a pretty presentation, but be careful. It contains bones.

In addition to how the fish is cut, you’ll likely want to decide if you prefer wild-caught salmon or farmed salmon. There are pros and cons to both wild and farm-raised salmon.

Personally, I’m cool with either. farm-raised tends to be a little less expensive, so I often choose that.

You may also see “color added” on some labels or at fish counters. Fish farmers are allowed to feed the salmon astaxanthin, which is a nutrient that makes the salmon flesh redder.

Last but not least, you’ll see the terms fresh, frozen or previously frozen. With any fish I plan to grill, I always try to buy fresh, never frozen. This way you can control the moisture better.

When frozen fish thaws, it takes a lot to remove the excess moisture. You will need to pat it dry with several paper towels. If you don’t fully dry your fish it will steam instead of forming nice grill marks.

If you want to really nerd out on salmon, hop on over to Girl Carnivore. There, they have tons of details about Copper River Salmon, which is one of the tastiest types of salmon I’ve ever had.

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• Salmon Filets or Darne: This recipe can be made with individual fillets or darne of salmon. If you buy a whole fillet, slice it into 2-3-inch wide pieces.
• Cherry Jam: Look for this in your jelly aisle. Cherry is usually a flavor made by the more gourmet brands.
• Soy Sauce: This adds umami, rich flavor.
• Red Wine Vinegar: The vinegar balances out the sweetness of the jam.
• Fresh Garlic: You’ll need two cloves, minced.
• Oil: Fish can tend to stick to the grill. Use a high-heat vegetable oil like canola oil or avocado oil to grease the grill, so the fish doesn’t stick.
• Salt and Pepper

Substitutions: Change things up by trying different flavored jams as the base. Orange marmalade, pepper jelly and apricot jam also work well in this recipe. 

Instead of fresh garlic, you can substitute 1/2 teaspoon garlic powder.

See the full recipe card below for servings and a full list of ingredients.

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How to grill salmon

Make this recipe on a gas grill, charcoal grill, pellet grill or Ninja Grill.

If using a gas grill or Ninja grill, heat your grill to medium-high heat with a direct heat zone. With a pellet grill, you likely don’t have a direct heat zone, so set the temperature to 400F degrees.

PRO TIP: Not all gas grills are the same. Some of the higher-end gas grills like the Aspire by Hestan and DCS, get really hot. When I cook on these grills, I set the temperature to medium-low.

If using a charcoal grill, heat the grill until the coals ash over and you can hold your hand over them for 3-4 seconds.

To add smoky flavor, try cooking with alder wood chunks, pellets or chips. It goes great with fish.

1. STEP ONE: Season your salmon filets with kosher salt and coarse ground black pepper.

2. STEP TWO: In a small bowl or skillet, combine the cherry jam, soy sauce, vinegar and fresh garlic. You can either heat it in the microwave for 30 seconds, or set the skillet on the grill. You want the jam to liquify.

3. STEP THREE: Clean the grill grates with a grill brush. Then, oil the grill grates with high-heat oil or carefully spray with cooking spray. When using cooking spray on a hot grill, use short bursts to prevent the flame from reaching the can.

4. STEP FOUR: Spoon some of the cherry glaze over the flesh side of the filet.

5. STEP FIVE: Place salmon on the hot grates, cherry side down. Grill for 5 minutes. Before closing the grill lid, season the skin side with salt and pepper and add a spoonful of cherry glaze.

6. STEP SIX: After 5 minutes, flip the salmon over and cook for 4-6 more minutes, to an internal temperature of 145F degrees. If you don’t have an instant-read thermometer, you can tell that it’s done when the white albumin excretes from the sides.

PRO TIP: If the salmon sticks, use a fish spatula to gently release it from the grates. Then, use tongs to hold it together and flip it over. 

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How to serve grilled salmon

Transfer the delicious salmon to a serving plate and garnish with the remaining cherry glaze.

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Storage

Store leftover grilled salmon in an airtight container in the refrigerator for 3-4 days. Enjoy it warm or cold. You can also freeze leftover salmon for up to 1-2 months.

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