Ingredients
• 4 salmon fillets (6 ounces each)
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1 cup fresh or frozen cranberries
• 1/2 cup orange juice
• 1/4 cup honey or maple syrup
• 1 teaspoon Dijon mustard
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1 tablespoon fresh rosemary or thyme, chopped (optional)
• Lemon wedges, for serving
Instructions
Step 1: Prepare the Cranberry Sauce
• In a medium saucepan, combine the cranberries, orange juice, honey (or maple syrup), Dijon mustard, cinnamon, and ginger. Bring to a simmer over medium heat.
• Cook for about 10 minutes, stirring occasionally, until the cranberries burst and the sauce thickens. Remove from heat and set aside.
Step 2: Cook the Salmon
• Preheat your oven to 400°F (200°C).
• Pat the salmon fillets dry with paper towels. Season both sides with salt and pepper.
• In an oven-safe skillet, heat olive oil over medium-high heat. Add the salmon fillets, skin-side down, and sear for about 3–4 minutes until the skin is crispy.
• Carefully spoon some of the cranberry sauce over the salmon fillets.
Step 3: Bake the Salmon
• Transfer the skillet to the preheated oven and bake for an additional 8–10 minutes, or until the salmon is cooked through and flakes easily with a fork.
Step 4: Serve
• Remove the salmon from the oven and drizzle with any remaining cranberry sauce. Garnish with fresh rosemary or thyme if desired. Serve with lemon wedges on the side.
- Prep Time: 10
- Cook Time: 20