Let's get grilling

1 Melt butter in a saucepan and sauté the shallots until translucent, about 5–7 minutes. Add preserves and red wine and bring to a low boil to allow the sauce to reduce. Let simmer for about 30 minutes until it has reduced in size by half. While making the sauce, start your grill.
2 Prepare your grill for direct heat, 350°F. Use a cast iron pan or griddle for the fish so it doesn’t stick to the grates. Butter the grill pan and add the salmon fillets. Cook until the internal temp has reached 145°F with an internal read thermometer.
3 Generously spoon the cherry glaze over the salmon fillets and garnish with additional thyme. Serve immediately.
Cooking for 4 people


  • wild caught salmon fillets
  • dash of sea salt and fresh ground pepper to taste

Cherry Thyme Glaze

  • butter
    2 tablespoons
  • shallot, finely chopped
  • cherry preserves
    1 18-ounce jar
  • red wine vinegar
    ¼ cup
  • thyme, large bunch

Credit: Recipe by Robyn Lindars of Grill Girl

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