Maple Cherry Glazed Salmon

"DH saw an advertisement and thought this sounded good. I did some digging and found a recipe that I could modify. Serve with rice to absorb the wonderful sauce."
photo by Peter J photo by Peter J
photo by Peter J
photo by Peter J photo by Peter J
photo by Heydarl photo by Heydarl
photo by WiGal photo by WiGal
Ready In:




  • Make the glaze by bringing the cherry juice to a simmer in a non-reactive saucepan and reduce to 1/2 cup.
  • Add the remaining ingredients; bring to a quick boil, reduce temperature and simmer for 10 minutes. Remove cinnamon stick and stir in vanilla.
  • Cool to room temperature and then chill.
  • Preheat grill on highest setting; rub the salmon with oil; season with salt and black pepper.
  • Divide the glaze using half to baste the salmon while cooking and the other half to drizzle over the salmon when serving.
  • Before cooking the salmon, place the 1/3 cup cherry juice and dry tart cherries in a small saucepan, bring to a boil, turn off heat, cover and allow to stand to reconstitute while the fish cooks.
  • Place the salmon on the grate and turn down the flame to the medium setting; baste the salmon with the glaze and grill for approximately 6 minutes on each side or until it flakes easily.
  • Drizzle the salmon with the cherry glaze and top with reconstituted cherries.

Questions & Replies

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  1. Peter J
    Beautiful all round, delicious, looked good, perfect consistency to the sauce and easy to put together. I used a jar of dark cherries along with the juice from the jar.
  2. PardenMe247
    WOW! I was a little hesitant to try cherry with salmon, but this was truly an amazing recipe. My fiance's reaction was wonderfully positive. We'll be having this again! We used wild caught sockeye salmon, organic 100% cherry juice, and local VT maple syrup. Thanks again for this recipe.
  3. Heydarl
    A lovely meal. We followed the recipe, cooking the salmon on the barbeque hotplate, but had to use regular canned cherries and their juice. Thanks Paula for sharing this keeper. Made for Aus/NZ Swap Feb 2009
  4. WiGal
    Impressively beautiful plus delicious! I made and refrigerated the glaze (Step 1) earlier in the afternoon by starting with 2 cups of cherry juice and then reducing it to 1/2 cup which took less than 25 minutes; then I added the maple syrup, cinnamon, and vanilla and simmered for another 10 minutes. I reconstituted the cherries with the 1/3 cup of cherry juice while the salmon was grilling. This would also be fabulous with craisins (especially ones from Wisconsin). I served ours with steamed broccoli and rice, and poured some of the leftover cherry mixture over all. Oh, yum! Thanks Paula G for posting. And thanks also to your hubby for helping you create this recipe. Made for the Fish and Seafood Photo Challenge.


I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called. Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net. Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
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