This Cranberry Honey Glazed Salmon is simple yet impressive, and tastes absolutely divine!! It’s zesty, sweet, savory, and flaky. It comes together in about 30 minutes. The recipe includes step-by-step photos and lots of tips.
hide
Cranberry Honey Glazed Salmon Recipe Highlights
If you are looking for a dish that impresses and is totally delicious, this Cranberry Honey Glazed Salmon recipe is for you! Easy and quick to make, and most importantly, full of flavor in every bite.
We eat plenty of salmon around here, it’s not only super easy to prepare, but it’s also healthy and flavorful. This particular glaze is our favorite. The bourbon and cranberry juice provide a delicious tang that balances out the sweetness of honey. A touch of paprika amps up the flavor profile, adding an irresistible smoky touch.
This Cranberry Honey Glazed Salmon comes together in about 30 minutes; it’s zesty, sweet, savory, and flaky.
This Cranberry Honey Glazed Salmon is simple yet impressive, and tastes absolutely divine!! It would make a phenomenal, NO-FUSS, meal for the holidays, dinner parties, or at-home date night.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Honey: You can substitute for maple syrup.
- Soy Sauce: Use light or all-purpose soy sauce, preferably low sodium.
- Cranberry juice: The tang of the cranberry juice pairs beautifully with the salmon! I like to use no-sugar-added cranberry juice.
- Bourbon: This is optional, but I love to add it because it balances out the sweetness of honey and the fatty taste of the salmon.
- Smoked Paprika: For a delicious smoky flavor!
- Garlic: Fresh garlic is always best, in my opinion. If fresh is not an option, you can substitute 1/2 to 1 teaspoon of garlic powder.
- Salmon: I prefer to use fresh, skinless wild salmon, but you can use any variety you like. If using frozen, make sure to thaw before.
- Kosher salt and black pepper: For seasoning! I prefer kosher or sea salt for the best flavor.
- Fresh Cranberries: The fresh cranberries will add an extra tang and texture to the reduced sauce.
- Dill: To garnish – this is optional.
The Best Salmon to Buy
I personally prefer fresh salmon, but frozen salmon will work fine. Keep in mind that frozen salmon is good for up to four months and needs to be properly defrosted overnight in the refrigerator. If possible, choose wild salmon over farmed.
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Prepare the marinade/sauce.
- Marinate the salmon fillets with half of the sauce
- Bake the salmon.
- Reduce the other half of the sauce over the stove while the salmon is in the oven.
- Smother the cooked salmon with the reduced sauce, garnish and serve immediately.
Recipe Tips
Do not overcook the salmon. Dry salmon is not fun! The baking time will depend on the size and thickness of your salmon, so make sure to adjust as necessary. Cook until the flesh turns from translucent pink to opaque white all the way up the sides and starts to creep onto the top. You can also use a meat thermometer; the internal temperature of cooked salmon should be between Medium-rare: 125º F (51º C) and Medium: 140º F (60º C).
Double the Marinade. The reduced cranberry sauce is to die for, so I usually double the quantities to have more than enough to smother the salmon with.
Marinating Time. I recommend 30 minutes. However, you can go as short as 15 minutes or up to 2 hours. Do not marinate the fish for more than 2 hours because the fish will start to break down, cook, and become mushy.
Reduce the Sauce. While the salmon is in the oven, reduce the reserved marinade/sauce until it looks like a glaze and the cranberries are soft and have burst out.
Storing & Reheating Instructions
Store: Keep any leftovers stored in an airtight container in the refrigerator for up to 3 days.
Reheat: Cover the fish loosely with foil. Put the covered fish on a rimmed baking sheet and warm it in a 300°F oven for about 15 minutes, or until it is warmed through. I do not recommend reheating fish in the microwave because it will dry out.
Frequently Asked Questions
Salmon does not require a long cooking time. Aim for 4-6 minutes per half-inch of thickness. So, since most fillets are about 1-inch thick, start checking for doneness in around eight minutes. When the fish starts to flake easily with a fork and looks opaque, it’s ready! You can also check the internal temperature; when it reaches 140°F, which should be measured at the thickest part of the fillet, the salmon is ready.
I love to serve salmon with mashed potatoes and steamed vegetables. Plain white rice and quinoa are also great options. Of course, a chilled glass of white wine would be a perfect fit for this amazing salmon dish.
Yes, you can substitute salmon for any fillets of firm-fleshed white fish you like, such as halibut, cod, Mahi Mahi, or pollack.
The major difference between farm-raised and wild-caught salmon is in flavor. Wild salmon has more intense and savorier than farm-raised.
More Salmon Recipes You’ll Love!
Recipe Card 📖
Cranberry Honey Glazed Salmon
This Cranberry Honey Glazed Salmon is simple yet impressive, and tastes absolutely divine!! It’s zesty, sweet, savory, and flaky. It comes together in about 30 minutes.
Ingredients
Cranberry Honey Marinade/Sauce:
Instructions
-
In a small bowl whisk together the honey, soy sauce, cranberry juice, bourbon (if using), paprika, and garlic.
-
Place the salmon fillets in a large zipped-top bag. Pour half of this sauce over the salmon fillets, coating them thoroughly. Refrigerate for 15 minutes or up to 2 hours. Note: Marinating Time. I recommend 30 minutes. However, you can go as short as 15 minutes or up to 2 hours. Do not marinate the fish for more than 2 hours because it will start to break down, cook, and become mushy.
-
Preheat oven to 400º F (200º C). Line a baking sheet with parchment paper. Set aside.
-
Remove salmon fillets from the marinade and place them on the prepared baking sheet. Season lightly with salt and pepper. Discard the marinade.
-
Bake for 10 – 15 minutes, or until completely cooked to your liking. Note: The baking time will depend on the size and thickness of your salmon, so make sure to adjust as necessary. Cook until the flesh turns from translucent pink to opaque white all the way up the sides and starts to creep onto the top. You can also use a meat thermometer; the internal temperature of cooked salmon should be between Medium-rare: 125º F (51º C) and Medium: 140º F (60º C).
-
Meanwhile, prepare the sauce: Place the remaining marinade/sauce and fresh cranberries (if using) into a small saucepan over medium heat. Bring to a boil, then reduce heat to low-medium and allow to simmer for 5 – 8 minutes, or until the sauce has reduced into a glaze and the cranberries are soft and have burst out.
-
When the salmon is ready, remove it from the oven. Transfer to a serving plate and drizzle the reduced sauce over the salmon.
-
Garnish with dill and serve.
Store: Keep any leftovers stored in an airtight container in the refrigerator for up to 3 days.
Reheat: Cover the fish loosely with foil. Put the covered fish on a rimmed baking sheet and warm it in a 300°F oven for about 15 minutes, or until it is warmed through. I do not recommend reheating fish in the microwave because it will dry out.
Salmon: I personally prefer fresh salmon, but frozen salmon will work fine. Keep in mind that frozen salmon is good for up to four months and needs to be properly defrosted overnight in the refrigerator. If possible, choose wild salmon over farmed.
Recipe Tips:
- Do not overcook the salmon. Dry salmon is not fun! The baking time will depend on the size and thickness of your salmon, so make sure to adjust as necessary. Cook until the flesh turns from translucent pink to opaque white all the way up the sides and starts to creep onto the top. You can also use a meat thermometer; the internal temperature of cooked salmon should be between Medium-rare: 125º F (51º C) and Medium: 140º F (60º C).
- Double the Marinade. The reduced cranberry sauce is to die for, so I usually double the quantities to have more than enough to smother the salmon with.
- Marinating Time. I recommend 30 minutes. However, you can go as short as 15 minutes or up to 2 hours. Do not marinate the fish for more than 2 hours because it will start to break down, cook, and become mushy.
- Reduce the Sauce. While the salmon is in the oven, reduce the reserved marinade/sauce until it looks like a glaze and the cranberries are soft and have burst out.
If you’re making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos.
★ Did you make this recipe? Don’t forget to give it a star rating below!
Please note that nutritional information is a rough estimate, and it can vary depending on the products used.
Nutrition
Calories: 373kcalCarbohydrates: 29gProtein: 35gFat: 11gSaturated Fat: 2gCholesterol: 94mgSodium: 785mgPotassium: 921mgFiber: 1gSugar: 26gVitamin A: 314IUVitamin C: 4mgCalcium: 27mgIron: 2mg
This post was sponsored by Peapod.
This recipe was originally published on December 2016. The recipe remains the same, but more notes, tips, photos, and information have been added to the post in October 2022 to make it as helpful as possible!
Sign up with your email address to
receive egg-free recipes.
Oriana Romero
Source link
:max_bytes(150000):strip_icc()/20230109-Malloreddus-alla-Campidanese-Lorena-Masso-26-4d3d14cd996145569c6f4ec32dc1fb2b.JPG)
