clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Glazed Salmon with Strawberry Salsa

  • Total Time: 40 minutes
  • Yield: 4 servings 1x


  • 2 pounds wild salmon, king or sockeye
  • ½ cup Smucker’s Fruit & Honey Strawberry Jalapeno Fruit Spread
  • 1 large sweet onion, such as Vidalia, diced
  • 1 cucumber, peeled and diced
  • 1 cup strawberries, hulled and diced
  • 1 cup tomatoes chopped
  • 1 large jalapeno, finely minced
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon kosher salt


  1. Preheat oven to 400 degrees F. Line a baking sheet with foil and parchment.
  2. Once the oven is hot, place the salmon on the lined baking sheet and smear the spread evenly on it. Bake for about 30 minutes, until fish is just cooked through.
  3. While the fish cooks, make the salsa. In a large bowl, stir together onion, cucumber, strawberries, tomatoes, jalapeno, and salt and pepper. The salsa may also be made up to 2 days ahead of time and stored in the refrigerator to allow the flavors to marry.
  4. Once salmon is cooked, serve immediately with salsa. If you want to crisp the skin, return it to the oven for about ten minutes, but keep an eye on it to be sure it doesn’t burn. I absolutely love the skin this way.


Recipe is easily doubled or tripled.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes