Baked Salmon with Spicy Plum Preserve

A no-fuss recipe for easy entertaining that looks like so much more.


  • 4 6- ounce Wild Salmon filets
  • 2 tablespoons unsalted butter
  • 1 tablespoon fresh ginger minced
  • 1 cup Bonne Maman Golden Plum Mirabelle Preserve
  • 1/3 cup chopped Marcona almonds
  • 1 serrano pepper thinly sliced
  • kosher salt and freshly ground peppermint
  • ΒΌ cup cilantro leaves
  • 4 small cedar planks


  1. Preheat oven to 400 degrees.
  2. Rinse salmon filets and pat dry with paper towels. Place fish on cedar planks, season with kosher salt and black pepper and put planks on a large baking sheet.
  3. Melt butter over medium heat in a small saucepan. Add ginger and cook for 1 minute. Add Bonne Maman Golden Plum Mirabelle Preserve to saucepan, mixing well with butter and ginger and cook for 2-3 minutes or until flavors have melded. Remove from heat.
  4. Coat each filet with at least 2 tablespoons of jam mixture, top with a sprinkling of Marcona almonds and add a few slices of serrano pepper to each filet. Bake in oven for 10-12 minutes. Remove from cedar planks or if you'd like a rustic feel, serve as is with cilantro leaves, lime wedges and additional serrano chili slices on the side.