Cranberry Salmon
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This tender and moist cranberry salmon recipe features a homemade ginger mustard cranberry sauce that is spread on the cooked salmon filets and briefly broiled. The sauce can be made well in advance, making this an extremely quick dish to prepare. It’s perfect for busy weeknights when you’re in search for a quick but wholesome and delicious meal!
A while back I had found an incredible deal on fresh cranberries at a roadside produce stand: 2-pound bags for $2. Our family are all avid smoothie drinkers and being the berry-maniacs we are, I grabbed 15 bags. I brought them home and loaded them in the chest freezer.
With 30 pounds of cranberries I got to work creating some cranberry-themed dishes and making my own cranberry sauces and relishes for canning. Here’s one example, a dish I made for dinner and you’re going to love how fantastically easy and yummy it is!
Cranberry Salmon Recipe
This cranberry salmon is prepared by cooking the salmon, topping it with my homemade Ginger Cranberry Sauce, and then broiling it briefly in the oven. The salmon can be cooked whichever method you prefer: pan-frying, grilling, baking, or sous vide. In the pics below I’m making sous vide salmon, something I was experimenting with at the time to create an ultra moist and delicate salmon. In the recipe card below I provide instructions for different methods of preparing the salmon.
Whichever cooking method you use, place the cooked salmon filets on a lightly greased cookie sheet.
Set the oven to broil.
We’re going to use this delicious Ginger Cranberry Sauce which can be made several days in advance, making this an ultra quick meal to throw together.
Generously spoon some of the ginger cranberry sauce over each salmon filet.
Broil the filets in a preheated oven for about a minute. Don’t over-broil it or it will dry out salmon.
Your beautifully moist and tender cranberry salmon is done.
Serve the cranberry salmon with steamed jasmine, basmati or wild rice and your choice of vegetables.
Enjoy!
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Cranberry Salmon
Ingredients
- 1 1/2 pounds salmon , cut into four 6 ounce filets
- 1 batch Ginger Cranberry Sauce (click for recipe)
Instructions
- Cook the salmon filets. You can choose any method you prefer:Baked: Preheat the oven to 450 degrees F. Place salmon in a baking dish and baked until cooked through, 12-15 minutes. Top with the cranberry sauce and broil for about a minute and serve immediately.Pan-Fried: Bring the salmon to room temperature before cooking. Heat 2 tablespoons of oil in a large non-stick skillet over medium-high heat. Place the salmon skin-side up in the skillet and fry for 4 minutes. Turn the salmon over and fry for another 3 minutes, depending on the thickness of the salmon. Cook until the salmon is firm to the touch. Top with the cranberry sauce and broil in the oven for about a minute and serve immediately.Grilled: Preheat the grill for medium heat. Lightly oil grill grate and place the salmon on the grates skin-side up. Grill for about 4 minutes, turn the salmon over and grill for another 4-6 minutes or until just cooked through. During the last couple of minutes of grilling, top the salmon with the cranberry sauce. Serve immediately.Sous Vide: Place the salmon filets in heat-safe ziplock resealable bags, pressing as much air out of the bags as you can and seal them tightly shut. Bring the water in your sous vide cooker to 122 degrees F, place the salmon in it and cook for 30 minutes. Remove the salmon from the bags, place the filets on a lightly greased baking sheet, top with some of the ginger cranberry sauce, and broil for a minute.
- Serve the salmon with steamed jasmine, basmati or wild rice and your choice of vegetables.
Nutrition
Originally published on The Daring Gourmet November 16, 2016
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
I love how big this is! You can make anything in it!
I have read many articles on sous vide cooking and I would love to experiment with this combination cooker. Steak first.
I would use the sous vide machine for the salmon recipe for starters. Steak would be next. Cool machine : )
I love love love the flavor profile here! I’ve been trying to get more fish onto my family’s plate, so I’ll have to try this! (Oh, and I’m so totally jealous of those cheap cranberries — I think I would have bought at least 15 bags, too! ;) )
I’ve “Two” (2) Disabled Veterans at home; each requiring different nutrition for kidney disease & neurological damage. The Hamilton Beach sous vide/slow cooker would be such a great aid for them (& me). By the way,All of us are devoted Cranberry users; we made your Cranberry Ginger Mustard Sauce today, serving it with a chicken breast & although hesitant both practically “licked their plates!”
Thank You & Hamilton Beach ever so much for a chance at winning.
I have been DYING to try sous vide cooking method! I’ve been so fascinated by the whole process! This salmon sounds right up my ally with those cranberries!! I’d also love to try different cuts of beef in a sous vide
I plan on trying out new vegetarian casserole recipes in this wonderful slow cooker!
I don’t have a clue, but the recipe you posted is a good start. I need to add more as they are saying I have already wrote this, which I have not. I’ll make chicken.