February 09, 2019

Salmon with Sweet Cherry BBQ Sauce from Fed and Fit


For the Sweet Cherry BBQ Sauce:

  • 2 cups fresh pitted cherries
  • 2 tablespoons molasses
  • 2 tablespoons apple cider vinegar
  • 1/4 teaspoon fine sea salt
  • 8 ounces tomato sauce
  • 1/4 teaspoon cayenne pepper

For the salmon

  • 1 large salmon filet, deboned
  • 1 cup fresh pitted cherries
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • fresh parsley, finely chopped, for garnish
  • Author: Cassy at Fed and Fit
  • Prep Time: 40 minutes
  • Cook Time: 14 minutes
  • Total Time: 1 hour
  • Yield: 4 servings


    For the Sweet Cherry BBQ Sauce:
    1. Place the cherries, molasses, vinegar, and salt together in a small sauce pan. Cover and simmer for about 30 minutes on low, or until the cherries have popped or softened in texture.
    2. Add the tomato sauce and simmer for an additional 10 minutes.
    3. Using an immersion blender (or by pouring the sauce in a regular blender), blend the sauce until you reach a desired consistency.
    4. Season with the cayenne pepper.
    5. Note: if the sauce seems too thick, add a tablespoon of water until it reaches a consistency you're happy with.
    For the salmon:
    1. Pre-heat the oven to 350 F and line a rimmed baking sheet with parchment paper.
    2. Season the salmon with the sea salt and pepper, then place on the baking sheet.
    3. Spoon about half of the BBQ sauce over the salmon.
    4. Bake at 350 F for 14 – 16 minutes. Garnish with the fresh cherries and parsley.
    5. Serve and enjoy!


    The leftover BBQ sauce will keep stored in your refrigerator for up to 2 weeks. For more salmon recipes click here, and for more recipes from Fed and Fit click here.

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