Ingredients
Scale
- 6 (6-ounce) salmon fillets, skin on or off
- 1 cup fresh or frozen cranberries
- 1/2 cup orange juice
- 1/4 cup honey
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon orange zest
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- Fresh rosemary sprigs, for garnish
- Orange slices, for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a saucepan, combine cranberries, orange juice, honey, olive oil, Dijon mustard, rosemary, orange zest, and garlic powder. Bring to a simmer over medium heat, stirring occasionally.
- Cook the cranberry mixture for about 10-12 minutes, or until the cranberries have burst and the sauce has thickened slightly. Season with salt and pepper to taste.
- Place the salmon fillets on the prepared baking sheet. Season with salt and pepper.
- Brush the cranberry glaze generously over the salmon fillets.
- Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. Cooking time may vary depending on the thickness of the fillets.
- Garnish with fresh rosemary sprigs and orange slices. Serve immediately.
Notes
For best results, use fresh, high-quality salmon. If using frozen cranberries, thaw them before cooking. You can adjust the sweetness of the glaze by adding more or less honey. Store leftover cooked salmon in an airtight container in the refrigerator for up to 3 days. Serve with roasted vegetables, rice, or quinoa for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 salmon fillet
- Calories: 380
- Sugar: 25g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg