Cherry Chipotle Glazed Salmon
A smoky cherry chipotle glaze gives this salmon a bold kick, balanced by simple roasted asparagus. A 30-minute meal for easy weeknight dinners!
Ingredients
- 1 cup cherry jam
- ½ cup light brown sugar
- 1 teaspoon chipotles in adobo sauce
- 1 teaspoon onion flakes
- 6 salmon filets
- ½-1 pound asparagus rinsed and woody stems trimmed
- 1-2 tablespoons olive oil
- ½-1 teaspoon freshly ground black pepper
- ½-1 teaspoon garlic salt
Instructions
- Preheat oven to 450°F.
- Make the cherry chipotle glaze by combining cherry jam, chipotles, brown sugar, and onion flakes in a small saucepan. Whisk over medium heat until it comes to a simmer and the sugar has dissolved completely, about 5 minutes. Remove from heat.
- Meanwhile, rinse salmon filets and pat dry with paper towels. Place each filet 1-2 inches apart on a parchment paper-lined sheet pan. Remove woody part of the stems from asparagus and spread on the sheet pan around the salmon pieces.
- Drizzle olive oil over the salmon and asparagus and use your fingers to rub it around to coat the salmon filets.
- Sprinkle black pepper and garlic salt over the salmon and asparagus. Rub seasoning into the salmon.
- Bake the salmon for 10 minutes, Remove the sheet pan from the oven and spoon the cherry chipotle glaze over each piece. Return salmon to the oven and cook 3-5 minutes more, just until the thickest part of the salmon registers 135°F.
- Serve over rice pilaf or a bed of cooked greens.
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Notes
Storage:
Store in an airtight container in the refrigerator for up to 2 days. Notes: Cooking salmon to the perfect temperature is really important for a flakey, moist, delicious meal. Salmon (especially individual filets) become dry when overcooked. For more heat in the glaze, use more chipotles. Reduce chipotles for a milder glaze. As written, the glaze has a smoky flavor from the chipotles, but there is very little spice. You can use canned cherries or cherry juice instead of the cherry jam. Adjust the brown sugar and simmer until the juice has reduced to a thicker glaze consistency. You do not have to return the salmon to the oven after topping with glaze. The glaze is thick enough that you could simply serve it on the side or spooned over the top of the salmon after cooking it to 135°F in the oven.
Store in an airtight container in the refrigerator for up to 2 days. Notes: Cooking salmon to the perfect temperature is really important for a flakey, moist, delicious meal. Salmon (especially individual filets) become dry when overcooked. For more heat in the glaze, use more chipotles. Reduce chipotles for a milder glaze. As written, the glaze has a smoky flavor from the chipotles, but there is very little spice. You can use canned cherries or cherry juice instead of the cherry jam. Adjust the brown sugar and simmer until the juice has reduced to a thicker glaze consistency. You do not have to return the salmon to the oven after topping with glaze. The glaze is thick enough that you could simply serve it on the side or spooned over the top of the salmon after cooking it to 135°F in the oven.
Nutrition
Calories: 510kcal | Carbohydrates: 61g | Protein: 36g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Cholesterol: 94mg | Sodium: 294mg | Potassium: 1069mg | Fiber: 3g | Sugar: 47g | Vitamin A: 641IU | Vitamin C: 10mg | Calcium: 68mg | Iron: 3mg
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