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Cherry Salsa with Grilled Salmon or Chicken

On By Andy LaPointe / 0 comments
Cherry Salsa with Grilled Salmon or Chicken

Updated: June 6, 2026

Author: Andy LaPointe - Co-Founder of Traverse Bay Farms

Quick Summary

This cherry salsa with grilled salmon or chicken is an easy way to make dinner taste bright and special without extra work. You grill your protein simply, then spoon over a sweet-tart Traverse Bay Farms cherry salsa with lime and fresh herbs for a fresh finish that feels perfect for summer nights and quick weeknight meals.

At-a-Glance

  • Total time: 25–35 minutes
  • Yield: 4 servings
  • Texture: Juicy grilled protein with a fresh, chunky salsa topping
  • Flavor: Savory grill char with sweet-tart cherry, lime, and mild heat
  • Key ingredients: Salmon or chicken, Traverse Bay Farms Cherry Salsa, lime, olive oil
  • Skill level: Beginner
  • Make-ahead note: Prep salsa and seasoning ahead and grill fresh for best texture
Cherry Salsa with Grilled Salmon or Chicken - Traverse Bay Farms

Prep and Yield

  • Total time: 25–35 minutes
  • Prep time: 10 minutes
  • Marinate time (optional): 10–15 minutes
  • Cook time: 12–18 minutes (varies by protein)
  • Yield: 4 servings
  • Skill level: Beginner

Ingredients

For the Cherry Salsa

  • 1 jar Traverse Bay Farms Cherry Salsa (about 16 oz)
  • 1 tablespoon fresh lime juice
  • 2 tablespoons finely diced red onion (optional)
  • 3 tablespoons sliced fresh cherries (optional)
  • 2 tablespoons chopped cilantro or parsley (optional)
  • 1 small jalapeño, minced (optional, for heat)

For Grilled Salmon

  • 4 salmon fillets (5–6 oz each), skin on or off
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika (optional)
  • Lime wedges for serving

For Grilled Chicken

  • 4 boneless, skinless chicken breasts (or thighs)
  • 2 tablespoons olive oil
  • 1 tablespoon lime juice
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground cumin (optional)

Instructions

1

Make the cherry salsa topping: In a bowl, stir together Traverse Bay Farms Cherry Salsa, lime juice, red onion (if using), fresh cherries (if using), and cilantro or parsley (if using). Taste and adjust with a little more lime if you want it brighter. Set aside.

2

Preheat the grill to medium-high heat (about 400–450°F). Clean and lightly oil the grates.

3

Season the salmon: Pat fillets dry, rub with olive oil, and season with salt, pepper, garlic powder, and smoked paprika if using.

4

Grill the salmon skin-side down first if using skin-on fillets. Grill 4–6 minutes per side depending on thickness, until it flakes easily and reaches 125–130°F for medium or 135°F for more done.

5

Season the chicken: Mix olive oil, lime juice, salt, pepper, garlic powder, and cumin if using. Coat chicken and let sit 10–15 minutes if you have time.

6

Grill the chicken 5–7 minutes per side (thickness dependent) until cooked through and the internal temperature reaches 165°F. Rest 5 minutes.

7

Serve: Place salmon or chicken on plates and spoon cherry salsa generously over the top. Add lime wedges and any extra herbs you like.

Chef's Tips

  • Let the cherry salsa sit for 10 minutes before serving so the flavors meld and the lime brightens the fruit.
  • Keep the grill at medium-high, but move protein to indirect heat if flare-ups happen, especially with chicken thighs.
  • For salmon, start skin-side down so the fillet holds together and releases more easily when it is ready to flip.
  • For chicken breasts, pound to an even thickness so they cook evenly and stay juicy.
  • Add cherry salsa after grilling, not during, so the fruit stays fresh and the sugars do not burn.
  • Traverse Bay Farms tip: Cherry salsa gives you sweet, tart, and savory flavor in one jar, so your grilled dinner tastes layered without extra prep.

Nutritional Highlights

  • Salmon provides a satisfying, protein-rich option that pairs well with bright fruit salsa.
  • Chicken is a lean, versatile base that takes on sweet and savory toppings easily.
  • Cherry salsa adds fruit-forward flavor that helps balance smoky grilled notes.

Behind the Recipe

This is the kind of Northern Michigan dinner that feels perfect when the grill is going and you want something fresh but still filling. Cherry salsa brings that orchard-style sweet-tart note that pairs surprisingly well with savory grilled foods, especially salmon and chicken.

It works because grilled protein brings smoky depth and a little char, while the cherry salsa adds brightness, acidity, and gentle sweetness. The result tastes balanced and lively, and it is easy enough to make on a weeknight without feeling basic.

How to Serve

  • Serve with grilled corn, rice, or quinoa to catch extra salsa.
  • Add a simple green salad or roasted vegetables for a complete plate.
  • Turn leftovers into tacos with shredded lettuce and extra cherry salsa.
  • Serve with tortilla chips on the side for scooping extra salsa.

How to Store and Make Ahead

You can prep the salsa and seasonings ahead, which makes grilling day fast and low-stress.

  • Make ahead: Mix the cherry salsa topping up to 24 hours ahead and refrigerate. Stir before serving.
  • Refrigerator: Store cooked salmon or chicken in a sealed container for up to 3 days. Store salsa separately.
  • Reheat: Warm protein gently, then spoon cold or room-temperature salsa on top right before serving.

FAQ

What does cherry salsa taste like on grilled salmon or chicken?

Cherry salsa tastes sweet-tart and fresh, with a savory seasoning that pairs well with smoky grilled flavors. On salmon, it adds brightness that balances richness. On chicken, it acts like a quick fruit relish that makes the meat taste more lively without needing a heavy sauce.

Can I use store-bought cherry salsa for this recipe?

Yes, and it is one of the reasons this recipe is so easy. A jar of Traverse Bay Farms Cherry Salsa gives you fruit flavor, seasoning, and texture in one step. Add a squeeze of lime and optional herbs to make it taste even fresher and more customized.

How do I keep grilled chicken juicy with cherry salsa?

Pound chicken breasts to an even thickness so they cook evenly, and use a thermometer to avoid overcooking. Remove chicken at 165°F and let it rest for a few minutes before topping. Spoon cherry salsa on after grilling so the chicken stays juicy and the salsa stays fresh.

What temperature should grilled salmon be cooked to?

Many people prefer salmon around 125–130°F for a tender, flaky texture, while 135°F is more fully cooked. Thickness and personal preference matter, so use a thermometer if possible. Let the salmon rest briefly, then add cherry salsa right before serving for the best contrast.

What sides go best with cherry salsa and grilled protein?

Simple sides work best, like rice, quinoa, grilled vegetables, or a crisp green salad. The cherry salsa is flavorful, so you do not need complicated sides. Tortilla chips are also a fun addition if you want to scoop extra salsa, especially for casual outdoor meals.

The Traverse Bay Farms Promise

  • 38+ National Food Awards for Flavor and Quality
  • Proudly Family-Owned and Operated in Northern Michigan
  • Crafted with as Much Michigan-Grown Fruit as Possible
  • Made in the USA with Trusted Ingredients

Customer Testimonials

"We tried this on salmon and it was amazing. The cherry salsa made it taste fresh and special."

— Erin J., Portland, OR

"I used chicken thighs and the sweet-tart salsa was perfect with the grill flavor. Easy weeknight win."

— Marcus L., Raleigh, NC

"Leftovers became tacos the next day with extra salsa. Everyone in my house loved it."

— Nicole S., Tucson, AZ

Ready to Make This Recipe?

Pick up Traverse Bay Farms Cherry Salsa — award-winning, made with Michigan-grown fruit, and shipped nationwide.

Shop Cherry Salsa

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