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Cherry Chipotle Grilled Salmon Will Ignite Fireworks at Your Fourth of July Barbecue

What are you grilling for the Fourth of July? If you are tired of the same ole’, same ole’ burgers, brats, and ribs, give my Cherry-Chipotle Grilled Salmon a try. It is delicious!

Have you been to B J’s Brewhouse? I first ate cherry-chipotle salmon there. It was good, but I thought it could be so much better. I have worked hard to perfect this recipe. When cooked inside an aluminum foil wrapping, salmon is ever so moist; and the sweet, spicy cherry chipotle topping is to die for. Cherry preserves give this dish its sweetness and chipotle peppers in adobo sauce its kick.

B J’s serves their chipotle cherry salmon over spinach couscous with roasted asparagus. I like serving mine with a side of Mexican rice, but it is delicious with just about anything. The ingredients in one of my favorite Ina Garten salads pair nicely with this recipe. I have included my tweaking of her Fiesta Corn & Avocado Salad.

If your Fourth must include the traditional burger and brats, my Cherry-Chipotle Grilled Salmon makes a fabulous summer supper.

Cherry-Chipotle Grilled Salmon Serves 4

If you like things extra spicy, use 3 minced chipotle peppers in adobo sauce and 3 tablespoons of adobo sauce.

¼ cup ketchup 1/3 cup cherry preserves 2 chipotle peppers in adobo sauce, minced 2 tablespoons adobo sauce 1 tablespoon fresh lime juice ¼ teaspoon fresh lime zest Salt to taste 1 ½ pounds salmon Preheat the grill to medium high.

In a small saucepan, place ketchup, cherry preserves, chipotle peppers, and adobo sauce over a medium heat and simmer for 5 minutes. Remove from the heat and add lime juice and zest and season to taste with salt. Using a potato masher, mash the cherry chipotle glaze to desired consistency. (You can use a handheld mixer and purée. I prefer a chunkier glaze.)

On a baking sheet or pan, place a sheet of aluminum foil at least three inches larger than salmon. Place salmon on the foil and roll up the aluminum foil on all sides creating a four-sided rim around salmon. Brush salmon with ¼ cup cherry chipotle glaze.

Place the aluminum-wrapped salmon on a grill pan and place the grill pan on the grill.

Grill to desired doneness or until a thermometer inserted into the center of salmon registers 140 degrees F for medium, about 4 to 6 minutes.

Serve with remaining glaze on the side.

Cooking tip for juicing limes: Cut limes in half. If you don’t have a lime juicer, hold lime half over a small bowl, insert a fork into the lime, and rotate it in the pulp. This will release its juice.

Ina Garten’s Fiesta Corn & Avocado Salad a la Carol Ann Serves 8

This is one of my favorite Ina Garten salads. I always tweak recipes I make. I think Ina uses too much salt, so I always cut down the salt in all her recipes. She uses two jalapeños in this recipe, but the jalapeños available for us are so large, I think one is sufficient. 3 ears fresh corn, shucked 1 pint cherry tomatoes, halved through the stem 1 orange bell pepper, cored, seeded, and cut into ½-inch cubes ½ cup red onion, diced 1 jalapeño pepper, seeds and ribs removed, minced 1 ½ teaspoons lime zest ¼ cup freshly squeezed lime juice 2 tablespoons extra virgin olive oil 1 teaspoon minced garlic ¼ teaspoon chipotle chile powder 1 teaspoon salt ½ teaspoon large grind black pepper 2 ripe avocados, peeled, pitted, and chopped Juice of 1 lemon Fill a large pot with water and bring water to a rapid boil. Add corn and cook for 5 to 7 minutes, or until just tender. Using tongs, remove corn and cool for 10 minutes. Using a sharp knife, remove kernels from cob, cutting close to the cob. If kernels are attached to one another, separate them.

In a large bowl, place corn, cherry tomatoes, bell pepper, onion, and jalapeño pepper.

In a small bowl, place lime zest and juice, olive oil, garlic, chipotle chile powder, salt, and pepper and whisk to blend. Pour the olive oil mixture over the vegetables and toss to combine. Cover with plastic wrap and refrigerate until ready to serve.

Just before serving, chop avocados. In a medium bowl, place avocado and lemon juice, gently tossing to make sure avocado pieces are coated with lemon juice. Add the avocados to the vegetable mixture and carefully fold together. Do not break up avocados.

Cooking tip for juicing limes: Cut limes in half. If you don’t have a lime juicer, hold lime half over a small bowl, insert a fork into the lime, and rotate it in the pulp. This will release its juice.

Tips on shopping for avocados: If you want to use your avocado immediately, select one that yields to gentle pressure. If you are shopping ahead and plan to use the avocado in a few days, pick one that is firm to the touch. Pass up avocados that are bright green and feel rock hard. They are difficult to ripen. Also, don’t buy this vegetable if it is sunken, shriveled, or feels mushy.

Tips on storing avocados: Avocados should be stored at room temperature until they are ready to eat. To speed the ripening process, place them in a paper bag with an apple. Once ripe, avocados will keep up to 2 days in the refrigerator. If you only use half of an avocado, leave the pit in, brush the flesh with lemon juice, wrap tightly with plastic wrap, and refrigerate.

Carol Ann

Carol Ann Kates is the award-winning author of cookbook, Secret Recipes from the Corner Market and Insider Grocery Shopping Secrets. She’s an expert in how to shop, select, and store produce for maximizing home cooking outcomes and minimizing time and money spent. As a former supermarket and deli operator, Carol Ann shares grocery-insider wisdom—the same expertise you used to receive when patronizing a mom-and-pop establishment. Contact her at and explore her website,

Copyright 2021 All Rights Reserved Carol Ann Kates

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