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Cranberry Honey Glazed Salmon | Mommy's Home Cooking

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. 
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 373kcal


  • 4 salmon fillets (about 1.5 lb | 6 oz 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 honey
  • 1/3 cup low sodium soy sauce
  • 1/4 cup cranberry juice
  • 2 tablespoons bourbon (optional)
  • 1 teaspoon smoked Paprika
  • 2 garlic cloves, minced


  • 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.


Store cooled salmon in an airtight container for up to 3 days in the refrigerator. It can be gently reheated in the microwave.
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.
Salmon does not require a long cooking time. Aim for 4-6 minutes per half-inch of thickness. So, since most fillets are about 1-inch thick start checking for doneness around eight minutes. When the fish starts to flake easily with a fork and looks opaque, it’s ready! You can also check the internal temperature, when it reaches 145°F, which should be measured at the thickest part of the fillet, the salmon is ready.
Looking for more salmon recipes?
Easy Teriyaki Salmon
Easy Eggless Salmon Patties
Skinny Glazed Salmon
Salmon with Roasted Tomatoes and Corn
Sheet Pan Mustard Salmon Dinner
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Please note that nutritional information is a rough estimate and it can vary depending on the products used.


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