This cranberry glazed salmon combines tender baked fish with a flavorful sweet and savory sauce. The dish looks elegant but comes together in about 30 minutes, making it a great choice for a weeknight meal.
Jump to:
The recipe is straightforward: the salmon gets a quick marinade before baking, and the reserved marinade is simmered with fresh cranberries to create a simple, delicious pan sauce. It’s a festive dish that works well for holidays but is easy enough for any time of year.
Why You'll Love This Recipe
- A quick marinade imparts flavor fast
- Just 15 minutes is enough for the salmon to absorb the savory-sweet notes of the soy and honey mixture
- The reserved marinade becomes the sauce
- Simmering it with fresh cranberries concentrates the flavors into a thick, tangy glaze to spoon over the cooked fish
- Baking is a hands-off method
- Cooking the salmon on a sheet pan is an easy way to cook it evenly without requiring much attention
Essential Ingredients
- Salmon: Either skin-on or skinless fillets work for this recipe. If using skin-on, place them skin-side down on the baking sheet.
- Cranberry Juice: Be sure to use 100% cranberry juice, not a cranberry juice cocktail, which contains added sugars and will make the glaze too sweet.
- Soy Sauce: For a gluten-free dish, you can substitute tamari or coconut aminos for the low-sodium soy sauce.
- Honey: Maple syrup is a good alternative to honey if you prefer its flavor profile.
- Fresh Cranberries: If you can’t find fresh cranberries, frozen ones work just as well. You can add them directly to the saucepan from frozen.
- Bourbon: This is an optional ingredient that adds a bit of warmth and complexity, but the glaze is still very good without it.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prepare the Marinade and Sauce Base: First, whisk together the honey, soy sauce, cranberry juice, bourbon (if using), garlic, and smoked paprika in a small bowl. This mixture will serve as both the marinade and the base for your glaze, so pour half of it into a separate container and set it aside for later.
Marinate and Bake the Salmon: Place your salmon fillets in a shallow dish and pour the first portion of the sauce over them. Let them marinate in the fridge for about 15 minutes. Once marinated, place the salmon on a parchment-lined baking sheet and bake at 400°F (200°C) for 12-15 minutes, until cooked through.
Simmer the Glaze and Serve: While the salmon is in the oven, make the glaze. Pour the reserved, unused sauce into a small saucepan with the fresh cranberries. Simmer over medium heat for 5-8 minutes until the sauce thickens and the cranberries burst. To serve, spoon the warm glaze over the baked salmon.
You Must Know
- Fish Safety: The USDA recommends cooking fish to an internal temperature of 145°F (63°C), which should be measured at the thickest part of the fillet
- The fish will appear opaque and flake easily when done
- Marinating Time: Avoid marinating the salmon for more than a couple of hours
- The ingredients in the marinade can change the texture of the fish, making it soft
- Glaze Consistency: The glaze will continue to thicken as it cools
- If it becomes too thick, you can stir in a teaspoon of water or cranberry juice to reach your desired consistency
- Salmon Fillets: This recipe works well with fillets of similar thickness to ensure they cook evenly
- You can use skin-on or skinless salmon
Serving Ideas
Serve this salmon with roasted asparagus, fluffy rice, or a simple green salad to complete the meal.
Storing & Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. You can also freeze the cooked salmon for up to 2 months. Reheat gently in a low oven or microwave until just warmed through to avoid drying it out.
FAQ
Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon. Make sure to thaw it completely in the refrigerator overnight before patting it dry and proceeding with the marinade.
Do I have to use the bourbon?
No, the bourbon is completely optional. It adds a little depth to the glaze, but the recipe is just as delicious without it.
How do I know when the salmon is cooked?
The best way to check is with an instant-read thermometer; it should register 145°F (63°C) at the thickest point. You can also check visually: the flesh should be opaque and flake easily when pressed with a fork.
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Print
Cranberry Glazed Salmon
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Tender baked salmon with a sweet and savory glaze made from cranberry juice, honey, and soy sauce.
Ingredients
- 1/3 cup (80 ml) honey
- 1/3 cup (80 ml) low-sodium soy sauce
- 1/4 cup (60 ml) 100% cranberry juice
- 2 tbsp (30 ml) bourbon (optional)
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 4 salmon fillets (about 6 oz / 170 g each)
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup (50 g) fresh cranberries
- Fresh dill, for garnish (optional)
Instructions
- In a small bowl, whisk together the honey, soy sauce, cranberry juice, bourbon (if using), paprika, and minced garlic. Pour half of this mixture into a separate bowl and set it aside for the glaze.
- Place the salmon fillets in a shallow dish and pour the first half of the sauce over them, turning to coat. Let the salmon marinate in the refrigerator for at least 15 minutes, but no more than 30 minutes.
- Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper to prevent sticking.
- Remove the salmon from the marinade, allowing any excess to drip off. Discard the used marinade. Arrange the fillets on the prepared baking sheet, skin-side down if applicable. Season lightly with salt and pepper.
- Bake for 12 to 15 minutes. The salmon is done when it flakes easily with a fork and the internal temperature reaches 145°F (63°C) on an instant-read thermometer.
- While the salmon bakes, pour the reserved, unused sauce into a small saucepan. Add the fresh cranberries and place over medium heat.
- Bring the sauce to a simmer and cook for 5 to 8 minutes, stirring occasionally. The sauce will thicken into a glaze and the cranberries will soften and burst.
- Remove the salmon from the oven. Transfer the fillets to serving plates and spoon the warm cranberry glaze over the top. Garnish with fresh dill if you like.
Notes
- Fish Safety: The USDA recommends cooking fish to an internal temperature of 145°F (63°C), which should be measured at the thickest part of the fillet. The fish will appear opaque and flake easily when done.
- Marinating Time: Avoid marinating the salmon for more than a couple of hours. The ingredients in the marinade can change the texture of the fish, making it soft.
- Glaze Consistency: The glaze will continue to thicken as it cools. If it becomes too thick, you can stir in a teaspoon of water or cranberry juice to reach your desired consistency.
- Salmon Fillets: This recipe works well with fillets of similar thickness to ensure they cook evenly. You can use skin-on or skinless salmon.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
