- 1 lb fresh salmon, skin removed
- 4 tbsp brown or turbinado sugar
- 2-4 tbsp depending on how spicy you like it. cayenne pepper-I use Penzeys.
- 1 tsp salt
- 1/2 tsp granulated onion-I use Penzeys.
- 2 cups a mix of fresh pitted Bing, Rainier, and/or Queen Anne cherries
- 3-4 thinly sliced green onion
- 2 tbsp balsamic vinegar
- 1 tsp white sugar
Sugar and Spice Salmon with Cherry Relish is yummy! Fresh salmon caramelized with a sweet spicy glaze and topped with fresh juicy Bing and Rainier cherries.
- Set your oven to 425 degrees and move the rack as close as you can to the top of the oven.
- Combine the brown or turbinado sugar with the granulated onion, cayenne pepper, and salt. Start with a little cayenne and taste it. Then adjust it from there. I like it spicy so I used 3 1/2 teas. of cayenne pepper. I always use Penzeys Spices. They are the best!
- Rub the sugar mixture all over the salmon pieces. Make sure it coats every part. The sugar will kind of melt into the fish.
- Put your fish onto a baking stone or greased sheet pan and pop it in the oven. Cook/Broil the salmon for 10-15 minutes. The sugar will caramelize and you will be able to smell when it is done.
- While the salmon is cooking, make your cherry relish. Chop the pitted cherries and put them into a bowl. You do not have to use a mix of cherries, but I think it’s pretty.
- Thinly slice your green onion and add that to the cherries along with the balsamic vinegar and sugar. Stir to combine. The little bit of sugar will draw out some of the cherry juice.
- When the fish is done serve it with the cherry relish on top.
I usually make wild rice or my new favorite thing, Tru Roots Wild Rice & Quinoa Blend just cooked a little chicken broth. The nuttiness from the grains really compliment the fish and cherries.