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 would make steaks and actually this recipe i would make. I LOVE salmon.
I love salmon and I really like cranberries. But to get the most out of the delicate flavour of this fish I would only use olive oil and lemon.to me, cranberries are overpowering and take away from the taste of fresh, locally caught salmon. I know, I know but I live in West Vancouver BC where we came catch or buy our salmon.
Lemon and olive oil really bring out the natural flavours
Cheers
What an awesome way to cook salmon, and it’s so festive!
That looks so tasty! The sous vide cooker looks fantastic, too!
I would try sous vide eggs
I would use this appliance for many meals. I especially love that it also broils. it would be great to make my Taco Pie in and broil the top to brown the cheese.
ooo I just entered to win! I’ve always wanted to try a sous vide cooker! That salmon is perfect!
My husband likes to joke that cranberries are his love language. He would love this recipe. As for myself, I would love to try the sous vide method to make a delicious steak dinner.
I’m looking forward to trying the salmon (with the cranberries) recipe first and then on to other foods. This appears to be a good addition for those of us doing AIP or Paleo batch cooking. Thanks for the ‘how-to’.
I would gift it to my aunt.
I would first try that salmon recipe in my new Hamilton Beach Sous Vide slow cooker!
This HB Pro sous vide machine is going to take my kitchen to the next level, and open up a whole world of more deeply flavored and more precisely prepared recipes. Cannot wait to get started!
I’m interested in seeing how it does with poultry!
I would use the sous vide cooker for perfectly cooked fish and beef fillet, The slow cooker for soups and stews.
never have seen one–would like to try and see how it cooks