Bold, smoky, and sweet, this cherry chipotle glazed salmon delivers big flavor with minimal effort. Fresh salmon filets are coated in a sticky cherry chipotle glaze and roasted until tender, while asparagus cooks on the same pan, soaking up the heat and sweetness in one easy sheet pan meal that is ready in just 30 minutes.
This smoky-sweet cherry glaze is inspired by the popular BJ’s Restaurant dish and comes together in minutes with just a handful of ingredients. It’s great for sheet pan meals but also works with other proteins—try it brushed over my grilled trout, or use the air fryer salmon method for an even quicker version. For a fresh choice, pair it with this tasty mango avocado salsa.
Serve the salmon over rice pilaf or greens, with a side of my brown sugar glazed carrots for a full meal. Looking for another easy seafood night idea? Try my creamy salmon pasta—rich, comforting, and totally weeknight-friendly.
Jump to:
🍒 Ingredients:
This Cherry Chipotle glazed salmon recipe contains just a few basic ingredients, and all of them are easy to find at your local grocery store. Let’s talk about the most important ingredients.
- Cherry jam – This is the sweet, sticky base of the glaze. Choose a brand with whole fruit or no high-fructose corn syrup if you want a cleaner flavor. Homemade preserves are also great. We like some chunkiness in the glaze, but you can strain the warm jam or simmer down cherry juice instead if you want a smooth glaze. You can also substitute canned cherries or cherry preserves, adjusting sugar as needed.
- Brown sugar – Adds depth and helps the glaze thicken and caramelize slightly in the oven. Light brown sugar works best for a balanced sweetness.
- Chipotles in adobo – Smoked, dried jalapeños in a spiced tomato sauce—found in the Latin or international foods aisle. A little goes a long way which is why we only use 1 teaspoon in this recipe; they add smoky flavor and mild heat. Freeze leftovers in an ice cube tray or small container for future recipes.
- Salmon filets – Wild salmon is recommended for better flavor, firmer texture, and fewer additives. Look for vibrant color and a fresh smell—avoid fish that looks dull or smells overly fishy. If using frozen, choose vacuum-sealed filets with no freezer burn. Thaw in the refrigerator overnight and pat dry with paper towels before cooking.
- Asparagus – Choose firm, straight stalks with tightly closed tips. Trim the woody ends before roasting. Thicker stalks are great for roasting, but thinner ones may need less time in the oven.
- Olive oil – Helps everything roast evenly and prevents sticking. Use just enough to lightly coat the salmon and asparagus. Avocado oil will also work.
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
Substitutions and Variations
- Canned cherries, cherry preserves, or cherry juice
These can replace the cherry jam. Canned cherries should be drained and chopped or blended, and cherry juice needs to be simmered with sugar over low heat until it thickens to a glaze consistency. - Smoked paprika and cayenne, or chipotle powder
If you don’t have chipotles in adobo, smoked paprika adds depth and cayenne brings heat. Chipotle powder is a great one-to-one substitute and will give you a similar smoky kick. - Sugar substitutions
Honey or maple syrup are good replacements for brown sugar. Honey will make the glaze a little thinner and maple syrup does have a bit of a different flavor. - Steelhead trout, Arctic char, or boneless chicken thighs
Steelhead and Arctic char are similar to salmon in both texture and flavor, making them great substitutes. If you prefer chicken, boneless chicken thighs work well—increase the cooking time until the internal temperature reaches 165°F. - Green beans or broccolini
These roast just as easily as asparagus and can be swapped in for a quick alternative. - Make it spicier
Add more chipotles or a spoonful of adobo sauce to the glaze for extra heat. A dash of hot sauce at the end can also increase the spiciness. For a less spicy version, reduce the amount of chipotles in adobo, or just use the adobo sauce without the peppers. You can also squeeze in some fresh lemon or lime juice to balance the flavor.
🔪 Instructions:
PREP: Preheat oven to 450°F.
Step 1: Make the cherry chipotle glaze by combining cherry jam, chipotles, brown sugar, and onion flakes in a small saucepan. Whisk or stir over medium heat until it comes to a boil, then reduce heat and simmer until the sugar has dissolved completely, about 5 minutes. Remove from heat. (If you are using a thinner jelly or cherry juice, this is where you would simmer longer until the mixture reduces to a glaze-like consistency.)
Step 2: Rinse salmon fillets and pat dry with paper towels. Place each filet 1-2 inches apart on a parchment paper-lined sheet pan. Remove woody part of the stems from asparagus and spread on the baking pan around the salmon pieces. Drizzle olive oil over the fish and vegetables.
Step 3: Sprinkle black pepper and garlic salt over the salmon and asparagus. Rub seasoning into the salmon.
Step 4: Bake the salmon for 10 minutes, Remove the sheet pan from the oven and spoon the cherry chipotle glaze over each piece. Return salmon to the oven and cook 3-5 minutes more, just until the thickest part of the salmon registers 135°F.
Finishing the glazed salmon off in the oven adds some extra caramelization to the dish, but you can also simply bake the salmon until it reaches 135°F and then spoon the simmered sauce over the top for serving.
GARNISH/SLICE/SERVE: Serve chipotle glazed salmon over a bed of rice pilaf, couscous, or a side of your choosing. I like to make leftover sauce available on the side.
Recipe Tips for Cherry Chipotle Salmon
Storage: Store in an airtight container in the refrigerator for up to 2 days.
Cooking salmon to the perfect temperature is really important for a flakey, moist, delicious meal. Salmon (especially individual filets) become dry when overcooked.
For more heat in the glaze, use more chipotles. Reduce chipotles for a milder glaze. As written, the glaze has a smoky flavor from the chipotles, but there is very little spice.
You can use canned cherries or cherry juice instead of the cherry jam. Adjust the brown sugar and simmer until the juice has reduced to a thicker glaze consistency.
If using salmon with the skin on, place skin sides down on the baking sheet.
You do not have to return the salmon to the oven after topping with glaze. The glaze is thick enough that you could simply serve it on the side or spooned over the top of the salmon after cooking it to 135°F in the oven.
Recipe FAQs
The USDA recommendation is to cook fish to an internal temperature of 145°F, however salmon is best when removed from the oven at a slightly lower temperature between 125°F and 135°F.
Chipotles are dried jalapeño peppers that are smoked and then packed in a sauce made from tomatoes and spices. They add smoke and heat to a dish and have a unique flavor that is a staple in Mexican cuisine.
Other Weeknight Favorites
If you tried this Cherry Chipotle Glazed Salmon Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Cherry Chipotle Glazed Salmon
Ingredients
- 1 cup cherry jam
- ½ cup light brown sugar
- 1 teaspoon chipotles in adobo sauce
- 1 teaspoon onion flakes
- 6 salmon filets
- ½-1 pound asparagus rinsed and woody stems trimmed
- 1-2 tablespoons olive oil
- ½-1 teaspoon freshly ground black pepper
- ½-1 teaspoon garlic salt
Instructions
- Preheat oven to 450°F.
- Make the cherry chipotle glaze by combining cherry jam, chipotles, brown sugar, and onion flakes in a small saucepan. Whisk over medium heat until it comes to a simmer and the sugar has dissolved completely, about 5 minutes. Remove from heat.
- Meanwhile, rinse salmon filets and pat dry with paper towels. Place each filet 1-2 inches apart on a parchment paper-lined sheet pan. Remove woody part of the stems from asparagus and spread on the sheet pan around the salmon pieces.
- Drizzle olive oil over the salmon and asparagus and use your fingers to rub it around to coat the salmon filets.
- Sprinkle black pepper and garlic salt over the salmon and asparagus. Rub seasoning into the salmon.
- Bake the salmon for 10 minutes, Remove the sheet pan from the oven and spoon the cherry chipotle glaze over each piece. Return salmon to the oven and cook 3-5 minutes more, just until the thickest part of the salmon registers 135°F.
- Serve over rice pilaf or a bed of cooked greens.
Would you like to save this?
We’ll email this recipe to you, so you can come back to it later!
Notes
Store in an airtight container in the refrigerator for up to 2 days. Notes: Cooking salmon to the perfect temperature is really important for a flakey, moist, delicious meal. Salmon (especially individual filets) become dry when overcooked. For more heat in the glaze, use more chipotles. Reduce chipotles for a milder glaze. As written, the glaze has a smoky flavor from the chipotles, but there is very little spice. You can use canned cherries or cherry juice instead of the cherry jam. Adjust the brown sugar and simmer until the juice has reduced to a thicker glaze consistency. You do not have to return the salmon to the oven after topping with glaze. The glaze is thick enough that you could simply serve it on the side or spooned over the top of the salmon after cooking it to 135°F in the oven.
Nutrition
Make this recipe?
Share it with me on Instagram @girlinspired1 and follow on Pinterest for more!
Comments & Reviews
Stefanie says
I created this copycat recipe for my daughter whose favorite meal was the cherry chipotle salmon from BJ’s. It is so simple and makes an easy weeknight dinner. I hope you love it, too.