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A delicious and unique cherry chipotle glazed salmon recipe for you!
However, first, I must say that I’m going to Vegas to see the Backstreet Boys in concert (don’t you dare judge me, lol) and I booked my flight a few weeks ago.
Both nonstop flights from DC to Vegas. I went into my account this morning just to check if any seats closer up had opened up that were free (I refuse to pay for their ‘economy plus’) and I noticed I had an extra leg of my flight. Weird.
I looked into it further and they changed my nonstop returning flight and they have me flying to LAX from Vegas and then from LAX to DC. AND the flight departure time was 5:56am so that would mean I’d have to leave for the airport at like 3:30am.
Um, no. That was not okay especially since I paid for the nonstop flight and I didn’t get an email notification of this change.
I don’t get why airlines do this without telling you.
I understand they have the right to change up their schedules as they see fit but a notification would’ve been nice!
Thankfully, since it was a schedule change on their end, they didn’t charge me a change fee to change my flight to a later nonstop one.
What is unique about this salmon recipe?
Let’s chat this cherry chipotle glazed salmon recipe.
It’s a little tangy, a little sweet, and a little spicy. My kind of glaze!
It can be used on top of so many other dishes, too, but we loved it atop salmon.
The flakey salmon just soaked up the cherry chipotle glazed and we had it on every bite!
What can you serve with this salmon?
We served the salmon on top of some garlic sautéed Tuscan kale and drizzled a generous amount of the cherry chipotle glaze on top.
Is there any prep work prior to baking this salmon recipe?
Check for pin bones but otherwise, no prep work besides making the sauce and preheating the oven!
If you love salmon recipes, be sure to check out these:
- Baked salmon with honey dijon and garlic
- Salmon ceviche
- Sugared soy sauce salmon
- Grilled coho salmon
Cherry Chipotle Glazed Salmon
Ingredients
- 24 ounces (680 ml) tart cherry juice
- ½ tablespoon chipotle in adobo sauce
- ⅓ cup (113 g) honey
- ¼ cup (55 g) dark brown sugar
- 1 pound (454 g) fresh salmon filets
Instructions
- In a small saucepan, whisk together tart cherry juice, chipotle in adobo sauce, honey, and dark brown sugar. Bring to a boil then keep on a low simmer for 20-25 minutes, or until the liquid has reduced by half and has slightly thickened. It’ll get thicker as it cools. It will be a liquid/loose glaze.24 ounces (680 ml) tart cherry juice, 1/2 tablespoon chipotle in adobo sauce, 1/3 cup (113 g) honey, 1/4 cup (55 g) dark brown sugar
- Cook salmon however you like and to your desired doneness: in a skillet, in the oven, grill, etc.1 pound (454 g) fresh salmon filets
- Brush a generous amount of glaze on the salmon prior to serving and use additional glaze, as desired.
What brand of chipotle in adobo sauce do you use?
i either use wegmans brand or la costeña brand
I plan to try this recipe on Wednesday( it’s Saturday today ). How far ahead can I prepare the sauce and refrigerate it for use on Wednesday ?
Thanks!
Mary B
you can definitely prep it at least a week ahead of time and just keep the sauce in the refrigerator in a jar w/a tight lid!
IF THE SAUCE DOESNT THICKEN USE CORNSTARCH/WATER SLURRY
@Src, how much cornstarch? I have made this recipe quite a few times and always have a difficult time to get the sauce to thicken
The sauce didn’t thicken
The glaze was tasty. I would have liked it more if the consistency was thicker. Any suggestion on which tart cherry juice to use?
it’s so hard to find tart cherry juice at the store so i just buy whatever they have; no specific brand to speak of
Wait but after you put it on the salmon how long do you bake it for?
the recipe says bake it to how you like your salmon done..some people like it a little more raw than others.
I tried making the sauce. Went exactly by the recipe and it would not begin to harden. Was cooking it for 40 + minutes. Don’t know what I did wrong. Other than that. Amazing
Aw sorry to hear that! Maybe the cherry juice had more water content in it than juice (sugar) so that’s why it didn’t really thicken.
I thought the sauce was horrible I was disappointed.