Cranberry Orange Glazed Salmon (Printable)
Salmon fillets baked and coated with a zesty cranberry orange sauce, ideal for festive or weeknight meals.
# What You'll Need:
→ Salmon
01 - 4 salmon fillets, about 6 oz each, skin-on or skinless
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
→ Cranberry Orange Glaze
05 - 1 cup fresh or frozen cranberries
06 - 1/2 cup freshly squeezed orange juice (about 1 large orange)
07 - Zest of 1 orange
08 - 1/4 cup honey or pure maple syrup
09 - 2 tablespoons brown sugar
10 - 1 tablespoon Dijon mustard
11 - 1/4 teaspoon ground cinnamon
12 - Pinch of salt
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly oil it.
02 - Pat salmon fillets dry, rub with olive oil, and season with salt and black pepper. Place skin-side down on the prepared baking sheet.
03 - In a small saucepan, combine cranberries, orange juice, orange zest, honey or maple syrup, brown sugar, Dijon mustard, cinnamon, and salt. Bring to a simmer over medium heat.
04 - Cook the mixture, stirring frequently, until cranberries burst and the glaze thickens to a syrupy consistency, about 8 to 10 minutes. Remove from heat and either lightly mash for a chunky texture or blend for a smooth consistency.
05 - Brush half of the glaze evenly over each salmon fillet.
06 - Bake for 12 to 15 minutes, or until salmon flakes easily with a fork and internal temperature reaches 145°F.
07 - Remove from oven, brush with remaining glaze, and serve immediately. Garnish with extra orange zest or fresh herbs if desired.
# Expert Advice:
01 -
- This glaze tastes like a festive hug you can enjoy any night of the week
- The balance of tangy cranberries and sweet orange zest makes every bite feel special
02 -
- Don't rush the glaze cooking—it needs time for those cranberries to burst and thicken to the perfect syrupy texture
- Mashing or blending the glaze changes the experience; chunky vs smooth is your personal call and will both impress
03 -
- Try marinating the salmon briefly with a bit of olive oil and salt before cooking for even better flavor penetration
- The balance of sweet and tart in the glaze is the secret that lifts this dish above ordinary salmon recipes