Salmon with Red Wine Cherry Sauce and a Pork Chop Alternative

salmon with a red wine cherry sauce

breaded, pan fried salmon with a red wine cherry sauce that can be made from fresh or frozen cherries


  • 2 5oz Salmon steaks
  • 1/2 cup panko break crumbs
  • salt and pepper
  • 1 TBS canola oil
  • 2 cups cooked jasmine rice

For the Red Wine Cherry Sauce

  • 1 cup pitted, halved fresh cherries (or you can use frozen)
  • 1/4 cup red wine
  • 1 tsp soy sauce
  • 1 TBSP fresh lemon juice
  • 1/2 tsp Chinese 5 spice powder
  • salt and pepper to taste
  • 1 tsp butter if desired


  • Preheat oven to 350°

  • Season the salmon steaks on both sides with salt and pepper. Press into the panko bread crumbs until covered. Set aside while you make the sauce.

  • Add the cherries, red wine, soy sauce and 5 spice powder to a small sauce pan. Heat until it starts to boil and then let simmer until the liquid reduces by about a third. Add the lemon juice, taste and adjust to taste with salt and pepper.

  • Heat a large frying pan over medium high heat. Add the canola oil. Add the salmon steaks and cook for 1 1/2 minutes on each side until the panko is nicely browned. Pop into the hot oven for about 5 – 7 minutes until the fish is just cooked through. Remove pan from oven REMEMBERING THAT IT IS VERY HOT.

  • Warm the set aside sauce, adding the 1 tsp of butter for richness and sheen if desired.

  • Serve the sauce over the salmon with the rice and a side salad.


If you have a household divided in their love for salmon as ours is, you can substitute chicken or pork for the second salmon fillet and proceed the same.

Keywords: salmon, cherries, pan fried salmon