Description
Tender baked salmon with a sweet and savory glaze made from cranberry juice, honey, and soy sauce.
Ingredients
Scale
- 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