It gets saucy when we use cherries with pan-seared salmon. Fresh this time of year, we topped the salmon with a sweet and spicy barbecue sauce made from Kentucky Bourbon and fresh cherries. This easy one-pan-and-a-blender-sauce can be used on grilled salmon, chicken, or pork. It’s shown served over yellow beet and apple mash with fresh watercress. 


Cherry Bourbon Glaze:
1 tablespoon butter
½ cup green onion
1 ½ teaspoons minced garlic
1½ cups fresh pitted cherries
⅓  cup dark brown sugar
½ cup freshly squeezed orange juice
1 tablespoon molasses
1 tablespoon cider vinegar
¼ cup bourbon
¼ teaspoon ancho chili powder
½ teaspoon dijon mustard
1 teaspoon kosher salt
Freshly ground pepper to taste


Pan-Seared Salmon:
4 center-cut salmon filets, deboned with skin on
Kosher salt
Freshly ground black pepper
2 tablespoons olive oil


For the Cherry Bourbon Glaze:
In a saucepan over medium heat, melt butter. Add onion and garlic, cook until fragrant and softened, about 5 minutes. Add the cherries and orange juice, cook until the cherries are softened. Add the remaining ingredients and stir to combine. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, until slightly thickened, about 30 minutes.

Transfer the sauce to a high-speed blender and puree. Makes about 1 1/2 cups.


For the salmon:
Season both sides of the salmon with salt and freshly ground black pepper. Heat a large nonstick pan over medium-high heat to very hot. Add the oil and immediately place the salmon into the pan, skin-side down. Cook for 6-7 minutes, turning occasionally or until the internal temperature reaches 145˚. Brush with the glaze and cook 1 minute more. Move to a platter and brush with more glaze before serving. Serve with the sauce on the side. Makes 4 servings.