Cranberry Glazed Salmon Fillets (Printable)
Tender oven-baked salmon glazed with a tangy-sweet cranberry sauce and hints of orange zest.
# What You'll Need:
→ Salmon
01 - 4 salmon fillets, 6 oz each, skin-on or skinless
02 - 1 tablespoon olive oil
03 - Salt, to taste
04 - Freshly ground black pepper, to taste
→ Cranberry Glaze
05 - 1 cup fresh or frozen cranberries
06 - 5 tablespoons pure maple syrup or honey
07 - 2 tablespoons balsamic vinegar
08 - 1 teaspoon Dijon mustard
09 - 2 teaspoons orange zest
10 - 4 tablespoons fresh orange juice
11 - 1/4 teaspoon ground black pepper
12 - Pinch of salt
→ Garnish (Optional)
13 - 2 tablespoons chopped fresh parsley
14 - Orange slices
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Arrange salmon fillets on the baking sheet. Brush each with olive oil and season with salt and black pepper.
03 - In a small saucepan over medium heat, combine cranberries, maple syrup, balsamic vinegar, Dijon mustard, orange zest, orange juice, black pepper, and salt.
04 - Bring mixture to a simmer and cook for 8 to 10 minutes, stirring occasionally, until cranberries burst and sauce thickens. Mash cranberries lightly for a smoother consistency, then remove from heat.
05 - Reserve 2 to 3 tablespoons of glaze for serving. Brush remaining glaze generously over salmon fillets.
06 - Bake salmon for 12 to 14 minutes until just cooked through and flaky.
07 - Remove from oven, drizzle reserved glaze on top, and garnish with chopped parsley and orange slices if desired. Serve immediately.
# Expert Advice:
01 -
- It feels like a secret when you tell your friends a sauce made from fresh cranberries can elevate salmon so beautifully
- The balance of sweet maple syrup and tangy balsamic vinegar quickly became my go-to for weeknights or special dinners
02 -
- Don't rush the glaze simmering step; it’s where the flavors truly meld and balance into that magical tangy-sweet punch
- I discovered that reserving a bit of the glaze before baking ensures you get that fresh burst of flavor on the plate after cooking
03 -
- Use a pastry brush to apply glaze evenly – it’s the difference between good and restaurant-quality look
- A quick broil at the end gives the glaze a gorgeous caramelized touch but watch carefully to avoid burning