Harissa Cherry Glazed Salmon

A spicy chile paste from Tunisia paired with sweet yet tart fresh cherries cooked together to glaze and flavor a perfect piece of rich buttery salmon!

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Harissa Cherry Glazed Salmon


Units Scale


  • 11/2 cups tart cherries, fresh or frozen, pitted
  • 1/3 cup red wine vinegar
  • 1/2 cup honey
  • 23 tablespoon harissa paste (depending on how spicy you’d like)
  • 2 teaspoons salt

1 lb boneless salmon fillet


  1. In a saucepan combine the glaze ingredients and simmer over medium-low heat stirring occasionally.
  2. After about 15-20 minutes or until the cherries have burst and softened and a syrupy liquid is created pull the sauce off the heat.
  3. Prep the salmon by patting it dry with a paper towel and turn the oven on to broil
  4. On an aluminum-lined baking sheet place, the salmon skin side down, and with a pastry brush or spoon glaze the salmon with the sauce avoiding the whole burst cherries
  5. Broil the salmon for about 10 minutes until firm and let rest for about 3- 5 minutes before serving, enjoy

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