Cranberry Salmon Recipe

Why You’ll Love Cranberry Salmon Recipe

I enjoy this recipe because it balances sweet, savory, and citrusy flavors beautifully. I like how the cranberry sauce complements the richness of the salmon without overpowering it. I also appreciate that it comes together quickly while still feeling special enough to serve to guests.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

4 salmon fillets (6 ounces each)
Salt and pepper, to taste
1 tablespoon olive oil
1 cup fresh or frozen cranberries
1/2 cup orange juice
1/4 cup honey or maple syrup
1 teaspoon Dijon mustard
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 tablespoon fresh rosemary or thyme, chopped (optional)
Lemon wedges, for serving

Directions

I start by making the cranberry sauce. In a saucepan, I combine the cranberries, orange juice, honey or maple syrup, Dijon mustard, cinnamon, and ginger. I let it simmer until the cranberries burst and the sauce thickens, then set it aside.

I preheat the oven and pat the salmon fillets dry before seasoning them with salt and pepper. I heat olive oil in an oven-safe skillet and sear the salmon skin-side down until the skin is crisp. I spoon some of the cranberry sauce over the salmon, then transfer the skillet to the oven and bake until the salmon flakes easily. I finish by spooning more sauce on top and serving with lemon wedges.

Servings and Timing

I make this recipe to serve 4 people. I spend about 10 minutes on prep and 20 minutes cooking, bringing the total time to around 30 minutes.

Variations

I sometimes add a pinch of chili flakes to the cranberry sauce for heat. When I want extra citrus flavor, I stir a little orange zest into the sauce. I also enjoy using thyme instead of rosemary depending on what I have available.

Storage/Reheating

I store leftover salmon in an airtight container in the refrigerator for up to two days. When reheating, I warm it gently in the oven or skillet so the salmon stays moist.

FAQs

Can I use frozen salmon?

I use frozen salmon often, making sure it is fully thawed and patted dry first.

Is the cranberry sauce very sweet?

I find it nicely balanced, with more tang than sweetness.

Can I make the sauce ahead of time?

I often prepare the cranberry sauce a day in advance and reheat it gently.

What if I don’t have Dijon mustard?

I skip it or use a mild mustard with good results.

How do I know when the salmon is done?

I check that it flakes easily with a fork and looks opaque.

Can I grill the salmon instead?

I grill it separately and spoon the warm cranberry sauce on top before serving.

What sides pair well with this dish?

I like serving it with rice, roasted vegetables, or mashed potatoes.

Can I use dried cranberries?

I prefer fresh or frozen, but dried can work if rehydrated first.

Does the skin need to be removed?

I keep it on because it adds flavor and helps protect the fish while cooking.

Can I double the sauce?

I often do, since it tastes great on leftovers or side dishes.

Conclusion

I keep this cranberry salmon recipe in my rotation because it is quick, flavorful, and visually beautiful. I love how it transforms simple ingredients into a dish that feels fresh, comforting, and worthy of sharing.