If you’re searching for a truly show-stopping main course, let me introduce you to Baked Salmon with Cranberry Salsa and Pecans. Imagine tender, flaky salmon fillets, roasted to perfection, crowned with a glistening jewel-toned salsa of tart cranberries, sweet orange, and crunchy toasted pecans. This dish is fresh, festive, and beyond delicious, making it equally at home on your cozy Sunday table or as the star of a holiday feast. The vivid colors, bold flavors, and unexpected textures are sure to win over everyone at the table—and it all comes together in under 30 minutes!
Ingredients You’ll Need
Every component in Baked Salmon with Cranberry Salsa and Pecans is chosen not just for flavor, but also to make the dish feel vibrant, celebratory, and so simple to put together. Here’s why you need each ingredient and some small tips to ensure your meal is a hit.
- Salmon fillets: Look for center-cut, 6-ounce pieces if possible—they cook evenly and give a gorgeous presentation.
- Olive oil: Brushing the fillets ensures moist, luscious salmon with perfectly crisped edges.
- Salt and pepper: Don’t skimp—the right seasoning brings out that wonderful salmon flavor.
- Fresh cranberries: The heart of the salsa gives pops of color and tartness, balancing the rich fish.
- Red onion: Finely chopped for a gentle bite and a subtle hit of sharpness.
- Jalapeño: Adds a playful touch of heat; you can adjust the amount for your preferred spice level.
- Orange juice: Brightens the salsa and brings all the flavors together with citrusy freshness.
- Orange zest: Just a teaspoon lends amazing fragrance and complexity—don’t skip!
- Honey or maple syrup: Just a touch mellows the tanginess of the cranberries and amps up the holiday vibes.
- Pecans (toasted): These add buttery crunch and a subtle richness that makes every bite more interesting.
- Fresh cilantro or parsley: For a final note of color and herbal brightness in the salsa.
How to Make Baked Salmon with Cranberry Salsa and Pecans
Step 1: Prepare Your Salmon Fillets
Start by preheating your oven to 400°F and lining a baking sheet with parchment paper—this keeps cleanup easy and the salmon from sticking. Place the fillets skin-side down, then drizzle with olive oil and sprinkle generously with salt and pepper. This simple prep keeps the flavors clean and really lets the salmon shine.
Step 2: Bake the Salmon
Slide your tray into the oven and bake for 12 to 15 minutes. Your goal: salmon that flakes easily at the touch of a fork and glistens beautifully. Keeping a close eye on the cook time here is key, as over-baked salmon loses its tender magic.
Step 3: Make the Cranberry Salsa
While your salmon bakes, it’s salsa time! In a food processor, pulse together the cranberries, red onion, jalapeño, orange juice, orange zest, and honey (or maple syrup). You want everything finely chopped, but not blended into a puree; a little chunkiness adds the dreamiest texture. Pour into a bowl, then stir in the toasted pecans and your chosen herbs. Taste and tweak—with a little more salt, citrus, or sweetness as needed—until it’s bright and balanced.
Step 4: Assemble and Garnish
When the salmon is ready, use a spatula to gently transfer each fillet to a plate or platter. Spoon the cranberry salsa in generous heaps over the top, letting some spill onto the plate for a beautiful look. Sprinkle with extra chopped pecans or herbs if you want to dial up the festive feeling even more!
How to Serve Baked Salmon with Cranberry Salsa and Pecans
Garnishes
A shower of fresh chopped parsley or cilantro instantly freshens up your Baked Salmon with Cranberry Salsa and Pecans. For extra crunch and color, a few extra toasted pecans or a hint more orange zest add a lovely finishing touch that looks (and tastes) irresistible.
Side Dishes
Pair this dish with wild rice, roasted sweet potatoes, or a lightly dressed arugula salad for a perfectly balanced meal. The lively cranberry salsa craves something hearty and subtle on the side—think nutty grains or mellow-roasted veggies to soak up all the wonderful flavors.
Creative Ways to Present
For a show-stopper dinner party, slice the cooked salmon into bite-sized pieces and serve on a platter with toothpicks, topped with dollops of salsa—a creative appetizer twist! Or, serve each fillet over a bed of wild rice pilaf with an extra scattering of herbs for a restaurant-worthy presentation of Baked Salmon with Cranberry Salsa and Pecans.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store the salmon and cranberry salsa separately in airtight containers in the fridge for up to 2 days. This helps keep the fish moist and the salsa vibrant—no soggy surprises.
Freezing
Salmon fillets can be frozen after baking: wrap individually in plastic wrap, then store together in a freezer bag for up to one month. The cranberry salsa is best enjoyed fresh, though; freezing will dull the bright, crisp texture you worked so hard to create.
Reheating
For best results, gently reheat the salmon on a baking sheet in a 325°F oven until warmed through, about 8–10 minutes. Spoon on the cranberry salsa just before serving, so every bite of Baked Salmon with Cranberry Salsa and Pecans stays flavorful and fresh.
FAQs
Can I use frozen salmon fillets?
Absolutely! Just make sure to thaw them overnight in the refrigerator and pat them very dry before seasoning and baking. This helps ensure your Baked Salmon with Cranberry Salsa and Pecans cooks evenly and achieves the best texture.
Is it possible to make the salsa in advance?
Yes, you can prepare the cranberry salsa up to 12 hours in advance. Cover and refrigerate—this actually lets the flavors mingle and become even more delicious, making last-minute prep a breeze.
What can I substitute for pecans?
If pecans aren’t your thing, try using toasted walnuts or slivered almonds for a similar crunch. Even pumpkin seeds can work for a nut-free variation that keeps your Baked Salmon with Cranberry Salsa and Pecans delightfully textured.
How do I know when the salmon is done?
You’ll know the salmon is perfectly baked when it flakes easily with a fork and is just opaque throughout. You can also check for an internal temperature of 145°F in the thickest part to make sure it’s cooked safely but not overdone.
Can I make this recipe spicy or mild?
Definitely! For more heat, leave the seeds in the jalapeño or add a dash of crushed red pepper. For a gentler version, simply reduce or omit the jalapeño in the salsa—the dish will still be deliciously zingy and full of flavor.
Final Thoughts
If you’re ready to bring something dazzling, fresh, and wonderfully flavorful to your table, give Baked Salmon with Cranberry Salsa and Pecans a try. It’s colorful, quick, and so inviting—perfect for impressing your family, your friends, or just treating yourself to a meal that feels truly special.
Print
Baked Salmon with Cranberry Salsa and Pecans Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
This delightful recipe combines tender baked salmon with a vibrant cranberry salsa and crunchy toasted pecans for a perfect balance of flavors and textures. The sweet and tangy salsa adds a festive touch to the dish, making it an excellent choice for holiday gatherings or special occasions.
Ingredients
For the Baked Salmon:
- 4 salmon fillets (6 oz each)
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Cranberry Salsa:
- 1 cup fresh cranberries
- 1/4 cup red onion (finely chopped)
- 1/2 jalapeño (seeded and minced)
- 2 tablespoons orange juice
- 1 teaspoon orange zest
- 1 tablespoon honey or maple syrup
- 1/4 cup chopped pecans (toasted)
- 2 tablespoons fresh cilantro or parsley (chopped)
Instructions
- Preheat the oven: Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Prepare the salmon: Place the salmon fillets skin-side down on the sheet. Drizzle with olive oil and season with salt and pepper. Bake for 12–15 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Make the cranberry salsa: In a food processor, pulse the cranberries, red onion, jalapeño, orange juice, orange zest, and honey until finely chopped but still chunky. Transfer to a bowl and stir in the chopped pecans and cilantro. Taste and adjust seasoning if needed.
- Serve: Once the salmon is ready, spoon the cranberry salsa generously over each fillet. Serve warm, garnished with extra pecans or herbs if desired.
Notes
- This dish pairs beautifully with wild rice or roasted sweet potatoes.
- You can make the cranberry salsa a few hours ahead and chill to let the flavors develop.
- For a milder version, use less jalapeño or omit entirely.
Nutrition
- Serving Size: 1 fillet with salsa
- Calories: 390
- Sugar: 6g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 85mg
