If you’re looking for a dish that feels both elegant and comforting, the Baked Salmon with Cranberry Salsa and Pecans Recipe is a winner every time. This marvelous meal combines tender, flaky salmon baked to perfection with a vibrant, tangy cranberry salsa bursting with fresh herbs and sweet honey, all topped with crunchy pecans for that irresistible contrast. It’s a delightful harmony of flavors and textures that turns a simple dinner into a special occasion, without any fuss. Whether you’re cooking for family or impressing guests, this recipe will quickly become one of your favorites to reach for.
Ingredients You’ll Need
Gathering the right ingredients for this recipe is refreshingly simple, yet each component plays a crucial role in crafting the perfect balance of savory, sweet, and crunchy. Every item contributes to making this dish a vibrant feast for the eyes and palate.
- 4 salmon fillets (6 oz each): Choose fresh, firm fillets for the best texture and flavor.
- 1 tablespoon olive oil: Adds moisture and helps the salmon develop a beautiful crust while baking.
- Salt and pepper, to taste: Essential for seasoning and bringing out the natural flavors.
- 1 tablespoon fresh lemon juice: Brightens and balances the richness of the salmon.
- 1 teaspoon garlic powder: Offers a subtle savory depth without overpowering the fish.
- 1 teaspoon dried thyme (or fresh thyme): Adds earthy, herbal notes that complement the salmon perfectly.
- 1/2 cup fresh cranberries or cranberry sauce: Provides a pop of tartness and color that’s fundamental to the salsa.
- 1/4 cup finely chopped red onion: Brings a gentle bite and crunch to the salsa.
- 1/4 cup fresh cilantro, chopped: Infuses a fresh, citrusy herbal lift to the salsa.
- 1 tablespoon honey (or maple syrup): Balances the tart cranberries with a natural sweetness, perfect for all palates.
- 1 tablespoon fresh lime juice: Adds a zesty punch that brightens the salsa beautifully.
- 1/2 cup pecans, chopped: Introduces a rich, buttery crunch that contrasts the soft salmon.
- 1 tablespoon olive oil (for the salsa): Helps marry all the flavors and adds a silky finish.
How to Make Baked Salmon with Cranberry Salsa and Pecans Recipe
Step 1: Preheat and Prepare the Salmon
Start by preheating your oven to 375°F (190°C), which is just the right temperature to gently cook the salmon without drying it out. Line a baking sheet with parchment paper or foil to make cleanup a breeze. Lay the salmon fillets on the sheet, then drizzle each one with olive oil. Season generously with salt, pepper, garlic powder, and thyme — these simple spices will enhance the natural flavor of the fish. Finish by adding a splash of fresh lemon juice to brighten each fillet.
Step 2: Make the Cranberry Salsa
In a medium bowl, combine fresh cranberries (or cranberry sauce), finely chopped red onion, fresh cilantro, honey, and lime juice. Using the back of a spoon, gently mash the cranberries just enough to release some juices while keeping some berry texture intact — this makes the salsa both juicy and pleasantly chunky. Stir in the chopped pecans and a drizzle of olive oil to bring it all together. Taste your salsa and adjust seasoning if you want a little more sweetness or tang.
Step 3: Bake the Salmon
Place your beautifully seasoned salmon fillets into the warm oven and bake for about 15 to 20 minutes. You’ll know they’re ready when the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C). This timing keeps the center moist and tender while allowing the edges to develop a lovely texture.
Step 4: Assemble Your Dish
Once the salmon is perfectly cooked, transfer each fillet to a serving plate. Generously spoon the vibrant cranberry salsa on top and sprinkle with some extra chopped pecans to add that irresistible finishing crunch. It’s a dish that looks as inviting as it tastes.
How to Serve Baked Salmon with Cranberry Salsa and Pecans Recipe
Garnishes
A little extra freshness really elevates this dish. Sprinkle chopped fresh cilantro or thyme leaves over the top just before serving to enhance the herbal scents. A thin wedge of lemon or lime on the side adds a bright burst for anyone who loves a little extra citrus zing with their salmon.
Side Dishes
This baked salmon pairs wonderfully with earthy roasted root vegetables like carrots and parsnips, or a light, fluffy quinoa salad to keep things bright and nutritious. Alternatively, a crisp green salad with a lemon vinaigrette balances the richness of the fish perfectly.
Creative Ways to Present
Try layering your salmon atop a bed of wild rice or couscous for an elegant plating presentation. For gatherings, serve the salmon fillets family-style on a large platter with the cranberry salsa spooned over, inviting guests to dive in. For an extra touch, scatter some pomegranate seeds or edible flowers on top for a festive look.
Make Ahead and Storage
Storing Leftovers
Any leftover Baked Salmon with Cranberry Salsa and Pecans Recipe can be stored in an airtight container in the refrigerator for up to 2 days. Be sure to keep the salsa separate if possible to preserve its fresh texture and flavor.
Freezing
Freezing cooked salmon is possible, but the cranberry salsa doesn’t freeze well due to its fresh ingredients. Freeze the salmon fillets wrapped tightly in plastic wrap and foil to prevent freezer burn for up to 1 month. Thaw overnight in the fridge before reheating.
Reheating
To reheat, gently warm the salmon in a low oven (around 300°F/150°C) until heated through to preserve its moisture. Add fresh cranberry salsa after reheating to keep that bright contrast that makes this recipe shine.
FAQs
Can I use frozen salmon for this recipe?
Absolutely! Just make sure to thaw the salmon completely before seasoning and baking to ensure even cooking and the best texture.
Is there a vegan alternative for this recipe?
While the star is salmon, you can try using thick slices of roasted butternut squash or portobello mushrooms topped with the cranberry salsa and pecans for a similar flavor profile with plant-based goodness.
Can I prepare the cranberry salsa ahead of time?
Yes, you can prepare the salsa a few hours ahead and refrigerate it. Just stir it again before serving to redistribute the flavors. Avoid making it too far in advance so it stays fresh and vibrant.
What can I substitute if I don’t have fresh cranberries?
If fresh cranberries aren’t available, use good-quality cranberry sauce, ideally with low sugar, to keep that tangy-sweet balance in your salsa.
How can I tell when the salmon is perfectly cooked?
Look for salmon that flakes easily with a fork and is opaque all the way through. Using a food thermometer, it should reach 145°F (63°C) internally for safe and delicious results.
Final Thoughts
There’s something incredibly satisfying about the Baked Salmon with Cranberry Salsa and Pecans Recipe that keeps me coming back to it time and again. It’s a dish that feels special yet is so easy to prepare, making it perfect for any night of the week or a festive occasion. The exciting burst of cranberry salsa paired with crunchy pecans elevates the salmon in ways you might not expect, and I can’t recommend it highly enough. Give it a try and watch it become your new go-to dinner favorite!
Print
Baked Salmon with Cranberry Salsa and Pecans Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
A vibrant and festive baked salmon recipe topped with a fresh cranberry salsa made with cranberries, red onion, cilantro, honey, lime juice, and crunchy pecans. This delightful dish balances tender, flaky salmon seasoned with lemon, garlic, and thyme, with a tangy-sweet salsa that adds texture and brightness. Perfect for a healthy and colorful meal, ready in just 30 minutes.
Ingredients
Salmon
- 4 salmon fillets (6 oz each)
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 tablespoon fresh lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme (or fresh thyme)
Cranberry Salsa
- 1/2 cup fresh cranberries (or 1/2 cup cranberry sauce if using pre-made)
- 1/4 cup finely chopped red onion
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon honey (or maple syrup for a vegan option)
- 1 tablespoon fresh lime juice
- 1/2 cup pecans, chopped
- 1 tablespoon olive oil (for the salsa)
Instructions
- Preheat the oven and prepare the salmon: Preheat your oven to 375°F (190°C). Place the salmon fillets on a baking sheet lined with parchment paper or foil.
- Season the salmon: Drizzle the salmon fillets with 1 tablespoon of olive oil, then season evenly with salt, pepper, garlic powder, and thyme. Drizzle with fresh lemon juice and set aside.
- Make the cranberry salsa: In a medium bowl, combine the fresh cranberries, finely chopped red onion, chopped cilantro, honey, and lime juice. Using the back of a spoon, gently mash some of the cranberries to release their juices while leaving others whole for texture.
- Add pecans and olive oil: Stir in the chopped pecans and drizzle with 1 tablespoon olive oil. Mix everything well to combine. Taste the salsa and adjust seasoning with additional salt, pepper, or honey as desired.
- Bake the salmon: Place the prepared salmon fillets in the preheated oven and bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork. Ensure the internal temperature reaches 145°F (63°C).
- Assemble the dish: Remove the salmon from the oven and transfer each fillet to serving plates. Spoon a generous amount of the cranberry salsa over the top of each fillet. For extra crunch and visual appeal, sprinkle additional chopped pecans on top.
- Serve: Serve immediately paired with your favorite sides such as roasted vegetables, quinoa, or a fresh salad. Enjoy this colorful and flavorful meal!
Notes
- You can substitute fresh cranberries with pre-made cranberry sauce if fresh cranberries are not available.
- For a vegan option, replace honey with maple syrup and use a plant-based salmon alternative or tofu.
- Ensure not to over-bake the salmon to keep it moist and tender.
- Adjust the sweetness and acidity of the salsa according to your taste preference by adding more honey or lime juice.
- Leftover cranberry salsa can be stored in an airtight container in the refrigerator for up to 2 days.
