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!
Wow! This would help immensely…I’m recovering from surgery and still have long road of treatment ahead. Anything to assist with cooking is a bonus ;)
I love the versatility of the Hamilton Beach Sous Vide and Slow Cooker. If I win this machine, it’ll be nice for once to get home, whether at 9 pm or 11 pm, and have something hot and fresh to eat – like the tender, moist salmon above!
This is an incredible machine and I would love to add it to my many other culinary wonders; I would probably use it for a swordfish dish.
I love slow cookers, and a favorite recipe showcases mushrooms. But sous vide cooking sounds tres delicious, and I would love to experience this technique.
I’d love to give this a try.
I was going to use it to keep separate items warm; but scrolling down I saw the word curry.
This looks like the easiest entry to sous vide cooking. Some of the “cheffier” equipment seems ridiculously priced for the home cook. Plus, I could say sous vide frequently and raise my left eyebrow!
This looks real tasty and juicy. LOVE salmon!
I wonder how it would work for a simple Oriental veggie dish over thin rice pasta – an all in one dish?
Thank you, Kimberly.
With the exception of a boil-in-bag frozen dinner that I tried in the 1980’s I’ve never attempted sous vide so that will be an exciting new food experience. I know the slow cooker would get lots of use. Two of my fav recipes are beef chilli and Mexican pulled pork.
I would use it at least 3 times a week for things like soups and roast and fish this is the coolest I have ever seen in my life to be able to do both in one!
I would make curry chicken and anything else I could think of!
nice!
I’d use the sous vide process to cook fish and chicken breasts. I think it would keep them nice and moist.
I plan to use my Sous Vide and Slow Cooker to make lemon chicken.
I would try beef stroganoff first.