Description
Tender baked salmon topped with a sweet-tart cranberry salsa and crunchy toasted pecans. This dish is easy to make, visually appealing, and perfect for weeknight dinners or special occasions.
Introduction
Baked Salmon with Cranberry Salsa and Pecans combines juicy, flavorful salmon with the brightness of fresh cranberries, the sweetness of honey and orange, and the satisfying crunch of toasted pecans. This dish is not only delicious but also packed with nutrients, making it a wholesome and elegant choice for any meal.
Why You’ll Love This Recipe
Quick and easy to prepare
Bright, fresh, and balanced flavors
Healthy, protein-rich, and full of omega-3s
Versatile for casual dinners or festive gatherings
Minimal cleanup and no complicated techniques
Ingredients
4 salmon fillets
2 tablespoons olive oil
Salt and pepper, to taste
1/2 cup fresh cranberries, chopped
1/4 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
1 tablespoon honey
1 tablespoon balsamic vinegar
1 tablespoon orange juice
Zest of 1 orange
1/4 cup pecans, chopped
Instructions
Step 1 Preheat Oven
Preheat your oven to 375°F (190°C).
Step 2 Prepare Salmon
Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Bake for 15–20 minutes, or until the salmon flakes easily with a fork.
Step 3 Make the Cranberry Salsa
While the salmon bakes, combine chopped cranberries, red onion, cilantro, honey, balsamic vinegar, orange juice, and orange zest in a bowl. Mix well and set aside.
Step 4 Toast the Pecans
In a dry skillet over medium heat, toast the chopped pecans for 2–3 minutes, until fragrant. Set aside.
Step 5 Assemble and Serve
Remove the salmon from the oven. Top each fillet with cranberry salsa and sprinkle with toasted pecans. Garnish with extra cilantro or orange slices if desired. Serve immediately.
Variations
Spicy Twist: Add a pinch of red pepper flakes to the cranberry salsa.
Nut Swap: Replace pecans with toasted almonds or walnuts.
Citrus Variation: Use lime juice and zest instead of orange for a different citrus flavor.
Gluten-Free Glaze: Drizzle a little maple syrup or agave in place of honey if desired.
Tips for the Best Results
Use fresh, high-quality salmon for the best texture and flavor.
Do not overbake the salmon; it should flake easily but remain moist.
Toast the pecans just before serving to maintain their crunch.
Adjust the sweetness of the salsa with honey according to your taste.
Storage Tips
Refrigerate leftovers in an airtight container for up to 2 days.
Reheat gently in the oven at 300°F (150°C) for 5–7 minutes to prevent drying out the salmon.
Serving Suggestions
Serve with steamed rice, quinoa, or roasted vegetables for a complete meal.
Pair with a light salad or sautéed greens for added freshness.
Garnish with extra fresh herbs or citrus slices for presentation.
FAQs
Can I use frozen salmon?
Yes, but thaw completely before baking to ensure even cooking.
Can I make the cranberry salsa ahead of time?
Yes, prepare it a few hours in advance and store in the refrigerator. Add pecans just before serving for maximum crunch.
Can this recipe be doubled?
Absolutely. Use two baking sheets or cook in batches to avoid overcrowding.
Conclusion
Baked Salmon with Cranberry Salsa and Pecans is an easy, flavorful, and elegant dish that impresses with minimal effort. The combination of tender salmon, bright cranberry salsa, and crunchy nuts creates a balance of textures and flavors that is both satisfying and wholesome. Perfect for weeknights or special occasions, this recipe will quickly become a favorite in your repertoire.