Cherry Chipotle Not Ketchup, with its perfectly balanced combination of sweet, salty, tangy, and slightly spicy, pairs perfectly with rich, buttery salmon fillets. Cook the salmon under the broiler as directed, or feel free to put it on the grill. The secret to a perfect glaze is keeping it just far enough from the heat source; too close and the sauce will burn and turn bitter.



  4 4-ounce salmon fillets

  Salt and freshly ground pepper

  1 cup Cherry Chipotle Not Ketchup

  *15 minutes | 4 servings




  1. Preheat the broiler until very hot, with the oven rack about 4 inches below the heat.
  2. Line a sheet pan with foil and spray with nonstick cooking spray. Place the salmon fillets on the baking sheet and sprinkle with salt and pepper.
  3. Using a basting brush or the back of a spoon, spread each fillet generously on all sides with ⅓ of the Cherry Chipotle Not Ketchup. Broil the salmon 2-3 minutes, until the Not Ketchup coating starts to brown and sizzle.
  4. Remove the baking pan from the oven. Slather the salmon with another layer of Cherry Chipotle Not Ketchup. Return the baking sheet to the oven for another 3-4 minutes, watching carefully to make sure the salmon doesn’t burn. The salmon is done when the outside is browned and bubbling and the inside is cooked through.
  5. Drizzle the remaining Cherry Chipotle Not Ketchup over the top of the salmon fillets and serve immediately.