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.
Servings 4 servings
Calories 373kcal
Ingredients
- 4 salmon fillets (about 1.5 lb - 680 g | 6 oz - 180 g each fillets)
- Kosher salt and black pepper to taste
- ½ cup fresh cranberries (optional)
- Dill to garnish (optional)
Cranberry Honey Marinade/Sauce:
- 1/3 cup (80 ml) honey
- 1/3 cup (80 ml) low sodium soy sauce
- 1/4 cup (60 ml) cranberry juice
- 2 tablespoons (30 ml) bourbon (optional)
- 1 teaspoon smoked Paprika
- 2 garlic cloves, minced
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.
Notes
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.
Nutrition
Calories: 373kcal | Carbohydrates: 29g | Protein: 35g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 94mg | Sodium: 785mg | Potassium: 921mg | Fiber: 1g | Sugar: 26g | Vitamin A: 314IU | Vitamin C: 4mg | Calcium: 27mg | Iron: 2mg