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Salmon with Tart Cherry Sauce

The following recipe, video and photography were provided by our partner, Chef Billy Parisi.

Served on top of an ice cream sundae or enjoyed as a simple healthy snack, fresh, in-season cherries are extremely versatile! If you’re looking for a new way to eat cherries this summer, consider turning them into a sauce for seafood.

Pitted, simmered and spooned over fresh salmon fillets from Heinen’s Seafood Department, this dish is tart, refreshing and best paired with an easy side, like Heinen’s pre-cooked rice and or fresh stir-fried vegetables from the Prepared Foods Department.

This complete dish is the icing on top of a perfect summer day.

tart cherry salmon
Salmon with Tart Cherry Sauce
Cook time:
Prep time:
Total time:



  • 1 cup water
  • 2/3 cup packed light brown sugar
  • ¼ cup Heinen's honey
  • 1 tsp. Heinen's onion granules
  • 1 tsp. Heinen's garlic granules
  • 1 Tbsp. adobo sauce
  • 1 cup fresh cherries, pitted and quartered
  • 4 8-oz. fresh salmon fillets
  • 4 Tbsp. Heinen's olive oil
  • ½ red onion, peeled and sliced
  • 1 yellow squash, sliced
  • 1 green zucchini, sliced
  • 2 garlic cloves, finely minced
  • ½ cup cherry tomatoes, sliced
  • 2 Tbsp. fresh basil, chiffonade
  • Heinen’s pre-cooked rice
  • Salt and pepper, to taste


  1. Preheat the oven to broil high.
  2. Add the water, sugar, honey, onion granules, garlic granules, adobo sauce and cherries to a saucepan. Bring to a boil, then simmer over low heat for 20 minutes, or until it forms a syrup. Set aside.
  3. Place the salmon into a large frying pan and drizzle 2 Tbsp. of olive oil over top. Season with salt and pepper.
  4. Broil on high for 5 minutes, then drizzle on some of the cherry sauce and broil on high for another 5 minutes. Remove from the oven and set aside.
  5. Add the remaining 2 Tbsp. of olive oil to a large frying pan over high heat and cook the onions for 3-4 minutes while stirring.
  6. Add the squash and zucchini and cook for 2 minutes before adding and stirring the garlic and tomatoes. Cook for another 2 minutes.
  7. Season with salt and pepper and finish with basil.
  8. Heat the rice according to the package instructions.
  9. Serve the salmon with additional cherry sauce alongside the vegetables and rice.

Tart Cherry Salmon


Chef Billy Parisi headshot
By Chef Billy Parisi
Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

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