salmon with cherry balsamic sauce.

My Curated Tastes is reader-supported. When you buy through links on our site, we may earn an affiliate commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

There’s something magical about the combination of rich, flaky salmon paired with the sweet-tart complexity of a cherry balsamic glaze. This healthy salmon with cherry balsamic sauce recipe for two showcases some of my absolute favorite ingredients—omega-3 rich salmon and antioxidant-packed cherries—creating a restaurant-quality cherry balsamic sauce without cornstarch that’s both nutritious and elegant. While this cherry sauce for salmon is delicious, try pairing it with halibut, cod and chicken too. If you love salmon as much as I do, you’ll want to check out some of my other favorite salmon recipes including my Almond Crusted Salmon with Lemon & Leek Crema, Cedar Plank Salmon in the oven, and my Old Fashioned Salmon Patties.

Table of Contents

Choosing the Best Salmon: Atlantic vs Pacific vs Sockeye

When selecting salmon for this cherry balsamic glaze recipe, understanding the differences between Atlantic salmon vs Pacific salmon can help you make the best choice for both flavor and nutrition

Salmon Type Origin Flavor Profile Texture Nutrition Highlights
Atlantic Salmon Primarily farm-raised Mild, buttery Rich and fatty Higher in omega-3s (2,100mg per 3oz) and calories (208 per 3.5oz)
Pacific Salmon Wild-caught More robust, complex Firmer, leaner Higher calcium and iron levels, lower contaminants
Sockeye Salmon Wild Pacific variety Bold, rich flavor Dense, meaty Fewer calories and nearly half the fat of Atlantic salmon, high protein

Atlantic salmon vs sockeye salmon comparison reveals that farmed Atlantic salmon have a less robust flavor profile than sockeye and are paler in color, owing to farmed salmon’s engineered diet. For this recipe, both work beautifully—choose Atlantic for a milder taste that lets the cherry sauce shine, or select sockeye for a more pronounced salmon flavor that stands up boldly to the sweet-tart balsamic cherry sauce.

ingredients for salmon with cherry balsamic sauce.

Ingredients & Their Health Benefits

Salmon – Rich in omega-3 fatty acids, high-quality protein, and vitamin D. Studies show salmon consumption supports heart health and brain function. Choose wild-caught when possible for optimal nutrition.

Olive Oil – A cornerstone of the Mediterranean diet, olive oil provides healthy monounsaturated fats and antioxidants. Research indicates extra virgin olive oil may reduce inflammation and support cardiovascular health.

Shallot – Part of the allium family, shallots contain compounds that may support immune function and provide anti-inflammatory benefits. Alliums are linked to reduced risk of certain chronic diseases.

Tart Cherry Juice – Packed with antioxidants called anthocyanins, tart cherry juice has been studied for its anti-inflammatory properties. Research suggests it may help with muscle recovery and sleep quality.

Cherry Balsamic Vinegar – Combines the probiotics from fermentation with the antioxidants of cherries. The acetic acid in vinegar may help with blood sugar control and satiety.

Cherries – These ruby gems are loaded with vitamin C, fiber, and powerful antioxidants. Studies indicate cherries may help reduce inflammation and support recovery.

Fresh Thyme – This aromatic herb contains compounds with antimicrobial and antioxidant properties. Fresh herbs add flavor without calories while providing essential nutrients.

Ingredient Substitutions

Regular Balsamic Vinegar – Can substitute for cherry balsamic vinegar in equal amounts Yellow Onion or Red Onion – Use ¼ cup minced as a substitute for shallot Fresh Rosemary or Oregano – Great alternatives to thyme; use half the amount as they’re more potent Frozen Cherries – Work perfectly when fresh aren’t in season; no need to thaw first Other Proteins – This versatile cherry reduction sauce is exceptional on chicken breast, turkey tenderloin, or glazed ham. The natural sweetness pairs beautifully with any protein.

I love using both fresh and frozen cherries depending on the season—fresh cherries during summer months and high-quality frozen ones year-round for consistent results.  I use cherries in all its forms in so many of my recipes, both sweet and savory, and I welcome you to try some of them like my Cherry, Acai, Pomegranate & Raspberry Smoothie Bowl, Healthy Cherry, Almond & Oatmeal Cookies, Duck with Cherry Sauce and Bourbon & Cherry Glazed Chicken.

Seasonal Sourcing & Shopping Tips

Fresh Cherry Season: The best time to enjoy fresh cherries in this recipe is from May through August, with peak season typically occurring in June and July. During these months, you’ll find the sweetest, most flavorful cherries that will elevate your balsamic cherry sauce to restaurant quality.  I’ll always choose fresh cherries when available but don’t worry, frozen cherries are just as delicious.

Cherry Balsamic Vinegar: This specialty ingredient can be found at Whole Foods in the vinegar section, usually near the gourmet balsamics. Other reliable sources include Williams Sonoma, specialty food stores, and online retailers like Amazon or Thrive Market. If unavailable locally, regular balsamic vinegar works perfectly as a substitute.

Sustainable Salmon Sourcing: When shopping for salmon, look for certifications from the Marine Stewardship Council (MSC) or Aquaculture Stewardship Council (ASC). For sustainably sourced salmon, I recommend checking out Vital Choice for wild-caught options that are both environmentally responsible and exceptionally fresh. Vital Choice is a trusted source for salmon delivery and organic seafood, specializing in sourcing only sustainable wild salmon that meet strict quality standards. Many grocery stores now also carry responsibly farmed or wild-caught options—look for clear labeling about the source and fishing methods.

Seasonal Shopping Tips:

  • Fresh thyme is available year-round but peaks in summer
  • Look for firm salmon fillets with bright color and no fishy smell
  • Buy cherry juice without added sugars for the cleanest flavor
  • Store fresh cherries in the refrigerator and use within a week for best results
cherry balsamic sauce in skillet.

Making the Cherry Balsamic Glaze Ahead

This cherry balsamic glaze is perfect for meal prep and entertaining since it can be made hours or even a day in advance. The flavors actually develop and improve over time, making it an ideal make-ahead component. Unlike traditional cherry sauce recipes that use cornstarch, this cherry sauce without cornstarch relies on natural reduction for its perfect glaze consistency.  Could you use cornstarch to thicken the sauce?  Absolutely.  Just dissolve a 1/2 teaspoon of cornstarch in some of the juice and whisk thoroughly before adding to the sauce.  This will give you a thicker sauce and will work just fine.

To prepare the balsamic cherry sauce, heat one teaspoon of oil in a non-stick skillet and sauté the minced shallots until soft and fragrant, about one minute. Add the tart cherry juice, cherry balsamic vinegar, cherries, and a pinch of salt and pepper. Allow the mixture to simmer gently, stirring occasionally, until the cherry sauce begins to thicken and the liquid reduces—this takes about five minutes. Stir in the minced fresh thyme and continue cooking until the sauce reaches a glossy, glaze-like consistency. Taste and adjust seasoning as needed.

For advance preparation, let the cherry balsamic dressing cool completely and store it covered in the refrigerator for up to three days. When ready to serve, gently reheat over low heat, adding a splash of cherry juice or water if needed to restore the proper consistency. Alternatively, keep the sauce warm on very low heat if serving immediately, stirring occasionally to prevent sticking.

How to Make Salmon with Cherry Balsamic Sauce

Step 1: Start the Sauce Heat one teaspoon of olive oil in a non-stick skillet over medium heat. Add the minced shallots and cook, stirring frequently, until they become soft and translucent, approximately one minute.

oil and shallots cooking in skillet.

Step 2: Create the Cherry Reduction Sauce  Finely chop the shallot and thyme.  Slice your pitted cherries in half.

PRO TIP

If using frozen cherries, be sure to check for pits.  I can’t tell you how many time a random, left-behind pit is found in a bag of frozen cherries.  No one wants a cracked tooth (I speak from experience.).  When cutting them in half, just feel and look for pits and discard.

chopped veggies and cherries.

Add the tart cherry juice, cherry balsamic vinegar, cherries, a couple of grinds of fresh black pepper, and a pinch of salt to the skillet. Simmer the mixture, stirring occasionally, until the balsamic cherry sauce begins to thicken and the liquid reduces by about half—this process takes roughly five minutes. Stir in ½ teaspoon of minced fresh thyme and continue cooking for an additional two minutes until the cherry sauce reaches a beautiful glaze consistency. Taste and adjust seasoning if necessary, then reduce heat to very low to keep warm.

NOTE:  If you prefer a sweeter sauce, you can add 1/2 – 1 teaspoon of sugar or sugar substitute.  Be sure to taste and adjust seasoning as needed.

cherry balsamic ingredients cooking in skillet.

Step 3: Prepare the Salmon While the sauce simmers, heat another teaspoon of olive oil in a separate skillet over medium-high heat. Pat the salmon fillets completely dry with paper towels and season both sides generously with salt and freshly ground pepper. Place the salmon in the preheated skillet skin-side down (if using fillets with skin) and cook without moving for about three minutes until the skin becomes golden and crispy.

cherry balsamic sauce bubbling in skillet.

Step 4: Finish the Salmon Gently flip the salmon fillets and continue cooking until the exterior develops a beautiful golden-brown crust and the fish is just barely translucent in the center, about 2-3 minutes. Flip once more and cook for an additional minute to ensure even doneness

salmon fillets cooking.

Step 5: Plate and Serve Transfer the salmon to serving plates and generously spoon the warm cherry balsamic glaze over the top. Garnish with the remaining ½ teaspoon of fresh thyme and serve immediately while hot.

salmon with cherry balsamic sauce.

Storage Instructions

Leftover salmon with cherry balsamic sauce can be stored in the refrigerator for up to 2-3 days in an airtight container. For best results, store the salmon and cherry sauce separately to maintain optimal texture.

For longer storage, the cooked salmon can be frozen for up to 2 months, though the texture will be slightly different upon thawing. The sauce freezes well for up to 3 months—thaw overnight in the refrigerator before reheating.

To reheat, place the salmon on a microwave-safe plate and warm in 30-second intervals at 50% power until heated through. Alternatively, reheat gently in a skillet over low heat. The sauce can be rewarmed separately over low heat on the stovetop, adding a splash of cherry juice if needed to restore consistency.

cherry balsamic sauce in skillet.

Serving Suggestions

This elegant salmon pairs beautifully with a variety of sides that complement its sophisticated flavors. Consider serving alongside roasted asparagus for a classic combination, or try Roasted Rosemary and Garlic Baby Potatoes for heartiness. For a lighter option, the Wheat Berry, Cherry & Pistachio Salad echoes the cherry flavors in the sauce, while Asian Baby Bok Choy provides a fresh, crisp contrast to the rich salmon.

The vibrant colors and balanced flavors make this dish perfect for dinner parties, yet it’s simple enough for a romantic weeknight meal at home.

Perfect for Any Occasion

Despite its elegant appearance, this salmon with cherry balsamic sauce is surprisingly simple to prepare, making it ideal for busy weeknight dinners when you want something special without the fuss. The entire dish comes together in under 20 minutes, perfect for those evenings when you want to impress without stress.

This recipe truly shines during holiday entertaining, offering a sophisticated alternative to traditional holiday proteins. The ruby-red cherry sauce adds festive color to any table setting, while the combination of flavors feels both comforting and celebratory.  I’ve been known to sprinkle some crushed pistachios on top for that green color and some crunch – Christmas never tasted so good!

When fresh cherries are in peak season during summer months, this dish becomes an absolute showstopper for outdoor entertaining. The bright, fresh flavors embody the essence of summer dining, whether you’re hosting a dinner party on the patio or preparing an intimate meal for two.

Frequently Asked Questions

The salmon is done when it’s just barely translucent in the center and flakes easily with a fork. The internal temperature should reach 145°F (63°C). Overcooking will result in dry fish, so err on the side of slightly underdone.

Absolutely! Frozen cherries work wonderfully in this recipe and don’t need to be thawed first. They may release slightly more juice, which actually enhances the sauce.

Regular balsamic vinegar works perfectly as a substitute. You can also mix regular balsamic with a tablespoon of cherry juice for a similar flavor profile.

The sauce should coat the back of a spoon and have a glossy, glaze-like consistency—similar to a light syrup. It will continue to thicken slightly as it cools.

Yes, this recipe scales beautifully. Use a larger skillet to ensure even cooking, and you may need to cook the salmon in batches to avoid overcrowding.

While skin-on salmon creates a beautiful crispy texture, you can absolutely use skinless fillets. Just be extra gentle when flipping to prevent the fish from breaking apart.

This dish pairs beautifully with a medium-bodied Pinot Noir, which complements both the salmon and cherry flavors. For white wine lovers, try a Chardonnay or Viognier. The fruity notes in the wine will enhance the cherry balsamic glaze.

Yes! Cook the salmon in the air fryer at 400°F (200°C) for 7-10 minutes depending on thickness, while preparing the cherry sauce on the stovetop. The air fryer creates beautifully crispy skin without added oil.

Make sure your pan is properly preheated and use adequate oil. Most importantly, don’t move the salmon too early—let it cook undisturbed for 3 minutes to develop a natural crust that releases easily from the pan.

Cherry balsamic vinegar is infused with cherry flavor during the aging process, adding a subtle fruity sweetness that enhances the cherry sauce. Regular balsamic works perfectly as a substitute, though you might want to add an extra tablespoon of cherry juice for enhanced flavor.

salmon with cherry balsamic sauce.
I’d love to hear how this recipe turns out for you! Please leave a comment below and rate this recipe—your feedback helps me create even better content for fellow food lovers.

If you enjoyed this salmon recipe, be sure to try some of my other favorite salmon dishes: 

Crispy Baked Salmon

Garlic and Mango Glazed Salmon

Honey Roasted Garlic Salmon

Salmon Oscar

Salmon Scampi on Confetti Cauliflower Rice

Salmon with Bourbon and Peaches

Each offers a unique flavor profile that’s sure to become a new family favorite!

salmon with cherry balsamic sauce.

Salmon with Balsamic Cherry Sauce

5 from 1 vote
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Dinner
Cuisine General
Servings 2 Serves

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Print Recipe Pin Recipe

Ingredients
  

  • 2 6 Oz Salmon fillets, with or without skin
  • 2 Tsp Olive Oil, divided
  • ½ Shallot, finely minced
  • ¼ Cup Tart cherry juice
  • 1/4 Cup Cherry Balsamic Vinegar (or regular balsamic vinegar)
  • 1 Cup Cherries, cut in half (fresh or frozen)
  • Kosher Salt and Freshly ground black pepper to taste 
  • 1 Tsp Fresh Thyme, finely minced, divided

Instructions
 

  • Add one teaspoon of oil to a non-stick skillet and when hot, add the minced shallots.  Cook stirring until soft, about one minute. 
  • Add the juice, balsamic vinegar, cherries, a couple of grinds of pepper and a pinch of salt.  Cool stirring occasionally until the cherry sauce starts to thicken and the juice reduces (about five minutes).  Add ½ teaspoon minced thyme and cook another couple of minutes until sauce is of glaze consistency.  Taste and adjust seasoning if necessary.  Keep over very low heat. 
  • Meanwhile, heat another teaspoon of olive oil in a skillet.  Dry the salmon fillets with paper towel and sprinkle with salt and pepper.  Place the salmon in the preheated skillet, skin side down (if using fillets with skin on).  Cook for about three minutes until skin is crispy.  Gently flip over. 
  • Continue cooking until exterior is golden brown, and the fish is barely translucent. (2-3 minutes) Flip again and cook for another minute. 
  • Plate the salmon and top with the balsamic cherry sauce.  Sprinkle with the remaining ½ teaspoon of fresh thyme and enjoy. 
Keyword dinner, seafood
Tried this recipe?Let us know how it was!