Cranberry Glazed Salmon Recipes

CRANBERRY HONEY GLAZED SALMON

Steps:

• 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.
• Preheat oven to 400° F. 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.
• 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.
• Remove salmon from the oven and drizzle the sauce over the salmon.
• Garnish with dill and serve.

BAKED SALMON WITH CRANBERRY-THYME CRUST

Steps:

• Preheat oven to 375°F. Oil baking sheet. Sprinkle salmon with salt and pepper. Place skin side down on sheet. Combine panko, cranberries, onion, 2 tablespoons melted butter, thyme, and lemon peel in medium bowl; blend well. Season with salt and pepper. Spoon onto salmon, dividing equally. Press to adhere. Drizzle with remaining melted butter. Bake until topping is golden and salmon is just opaque in center, about 20 minutes.

ROASTED SALMON FILLETS WITH LINGONBERRY GLAZE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Mix melted butter and Dijon in a small bowl until well blended.
• Place salmon fillets on a baking sheet and brush the tops and sides with Dijon mixture. Sprinkle with salt and pepper.
• Bake in the preheated oven until fish flakes easily with a fork, about 15 minutes.
• While the salmon is baking, melt butter for glaze in a skillet over medium heat. Add green onions and saute until lightly browned, about 5 minutes. Add jam and vinaigrette, then season with salt and pepper. Cook and stir until thickened, about 3 minutes.
• Plate the salmon and divide the glaze between the two fillets.

CRANBERRY-GLAZED SALMON

Steps:

• In medium bowl, combine all ingredients except salmon until thoroughly blended. Place salmon in lightly greased baking pan. Spoon cranberry mixture evenly over fillets. Bake at 350°F for about 10 minutes or until salmon is cooked through and just flakes when tested with a fork.

CRANBERRY-GLAZED SALMON

Steps:

• In medium bowl, combine all ingredients except salmon until thoroughly blended. Place salmon in lightly greased baking pan. Spoon cranberry mixture evenly over fillets. Bake at 350°F for about 10 minutes or until salmon is cooked through and just flakes when tested with a fork.

CRANBERRY GINGER SALMON

Steps:

• Preheat oven to 350 degrees F.
• Combine all ingredients except salmon in a small bowl.
• Spray or oil a baking pan and place fillets on the pan in a single layer.
• Pour sauce mixture evenly over the fillets.
• Bake for 15 minutes or until cooked through.

ROASTED SALMON WITH CRANBERRY-MUSTARD SAUCE

Steps:

• Preheat oven to 450°F. Spray small baking sheet with nonstick spray. Whisk oil and mustard in medium bowl to blend. Sprinkle salmon with salt and pepper. Place on prepared baking sheet, skin side down. Brush top of salmon with 2 tablespoons mustard-oil mixture. Roast salmon until fish is cooked through, about 13 minutes.
• Preheat broiler. Whisk cranberry relish, shallots, and vinegar into remaining mustard-oil mixture. Season sauce with salt and pepper. Broil salmon until top is browning in spots, about 30 seconds. Transfer to plates. Spoon sauce over; serve.