Salmon with Spiced Marsala Plum Sauce

Cinnamon allspice and cloves are the secret to this excellent sauce

Authored by: Joyce Goldstein courtesy of the California Dried Plum Board

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  • Cooking Time: 30 minutes one hour
  • Serves: 8
  • Suitable Diets: Dairy Free, Wheat Free


  • 2 1/2 cups pitted dried plums
  • 2 cups water
  • 1/2 cup Marsala or dry red wine
  • 1/4 cup lemon juice
  • 3 tablespoons vegetable oil
  • 2 tablespoons grated lemon peel
  • 1 tablespoon sugar
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground all spice
  • 1/8 teaspoon ground cloves
  • no stick cooking spray
  • 8 salmon steaks, about 6 ounces each


In small saucepan, bring dried plums and water to a boil. Reduce heat cover and simmer 20 minutes. Using slotted spoon, transfer dried plums to food processor, reserving cooking liquid. Add 1 cup of the cooking liquid adding addl water, if necessary, wine, lemon juice, oil, lemon peel, sugar, pepper, salt,, cinnamon, allspice and cloves to food processor process until smooth. Return to saucepan simmer over mediumlow heat 10 minutes. Set aside. Meanwhile, grill salmon over mediumhot coals or broil on rack or broiler pan 34 inches from heat 711 minutes or until fish is cooked to desired doneness, turning once. Serve with sauce. Tip Salmon fillets with skin may be substituted for salmon steaks. Place salmon, skin sides down, on rack or broiler pan. Broil 34 inches from heat 68 minutes or until fish is cooked to desired doneness, without tuning. Proceed as above.