24-Baked Salmon with Cranberry Salsa and Pecans

This baked salmon with cranberry salsa and toasted pecans is the perfect balance of savory and sweet. The richness of the salmon pairs beautifully with the tartness of cranberries, the heat from jalapeño, and the crunch of pecans. It’s an elegant dish that comes together quickly, making it ideal for both weeknight dinners and special occasions.

The salmon is simply seasoned and baked to perfection, while the cranberry salsa adds a refreshing contrast with its tangy-sweet flavors. Toasted pecans provide a nutty crunch, making this dish not only delicious but also full of texture.

Ingredients

For the Salmon

• 4 salmon fillets (about 6 ounces each)

• 1 tablespoon olive oil

• ½ teaspoon salt

• ¼ teaspoon freshly ground black pepper

For the Cranberry Salsa

• 1 cup fresh or frozen cranberries (thawed if frozen), roughly chopped

• ¼ cup finely chopped red onion (or shallot)

• 1 jalapeño or serrano pepper, seeded and minced (optional for heat)

• 2 tablespoons honey or maple syrup (adjust to taste)

• 1 tablespoon fresh lime juice (or lemon juice)

• 2 tablespoons chopped fresh cilantro (or parsley)

• Pinch of salt and pepper, to taste

For the Topping

• ¼ cup pecans, toasted and roughly chopped

Instructions

Step 1: Prepare the Salmon

1. Preheat the oven to 400°F and line a baking sheet with parchment paper or foil.

2. Place the salmon fillets on the baking sheet and drizzle with olive oil.

3. Sprinkle with salt and black pepper, ensuring an even coating.

Step 2: Bake the Salmon

4. Bake for 12-15 minutes, or until the salmon flakes easily with a fork. The internal temperature should reach 125-130°F for medium doneness.

5. Remove from the oven and let it rest for a few minutes.

Step 3: Make the Cranberry Salsa

6. While the salmon is baking, combine the chopped cranberries, red onion, jalapeño (if using), honey or maple syrup, lime juice, cilantro, salt, and pepper in a bowl.

7. Mix well and let the flavors meld for about 10 minutes.

Step 4: Toast the Pecans

8. In a dry skillet over medium heat, toast the pecans for 3-4 minutes, stirring frequently, until fragrant and slightly darkened. Remove from heat.

Step 5: Assemble and Serve

9. Spoon the cranberry salsa over the baked salmon fillets.

10. Sprinkle with toasted pecans and serve immediately.

Tips for the Best Salmon

1. Pat the salmon dry before seasoning to help the seasoning stick.

2. Use wild-caught salmon for the best flavor and nutrition.

3. Let the salmon rest for 5 minutes after baking to retain its juices.

4. If using frozen salmon, thaw completely and pat dry before baking.

5. Add a squeeze of fresh lemon or lime juice before serving for extra brightness.

6. For extra crispy edges, broil the salmon for 1-2 minutes at the end of baking.

7. Use an instant-read thermometer to check for doneness—130°F is ideal for medium.

8. Toasting the pecans enhances their flavor and adds crunch.

9. Let the cranberry salsa sit for at least 10 minutes to allow the flavors to meld.

10. If you prefer a milder salsa, substitute the red onion with shallots.

11. Swap out honey for maple syrup for a more earthy sweetness.

12. Make extra cranberry salsa—it pairs well with grilled chicken or turkey.

13. Add a pinch of cinnamon or nutmeg to the salsa for a holiday-inspired twist.

14. For a smoky flavor, grill the salmon instead of baking.

15. Store leftovers in an airtight container for up to 2 days.

16. Reheat salmon gently in a low-temperature oven to prevent drying out.

17. If you like a creamier texture, mix in some mashed avocado with the salsa.

18. Serve with a side of roasted vegetables or quinoa for a complete meal.

19. Use parchment paper for easy cleanup and to prevent sticking.

20. Garnish with extra fresh herbs for a visually appealing presentation.

Variations to Try

1. Citrus-Glazed – Brush the salmon with an orange-honey glaze before baking.

2. Spicy Version – Add more jalapeño or a dash of cayenne to the salsa.

3. Herb Butter Salmon – Top with garlic herb butter instead of olive oil.

4. Maple Pecan Crust – Coat the salmon with crushed pecans and maple syrup before baking.

5. Asian-Inspired – Use soy sauce and sesame oil instead of olive oil.

6. Mediterranean Twist – Replace cranberries with sun-dried tomatoes and add feta.

7. Smoky BBQ – Brush with barbecue sauce and add a smoky paprika rub.

8. Tropical Flavor – Replace cranberries with mango or pineapple.

9. Lemon Garlic Butter – Drizzle with melted garlic butter before serving.

10. Coconut-Crusted – Coat with shredded coconut for a tropical flair.

11. Balsamic Reduction – Drizzle with balsamic glaze for extra depth.

12. Pomegranate Salsa – Use pomegranate arils instead of cranberries.

13. Honey Dijon Glaze – Brush with a honey mustard mixture before baking.

14. Pistachio Crusted – Use crushed pistachios instead of pecans.

15. Cranberry Chutney – Cook the cranberries into a warm chutney.

16. Stuffed Salmon – Fill with cream cheese and spinach before baking.

17. Parmesan Crusted – Add a layer of Parmesan and breadcrumbs.

18. Garlic Herb Crust – Coat with garlic, parsley, and Parmesan.

19. Almond-Crusted – Swap pecans for sliced almonds.

20. Cranberry Apple Salsa – Add diced apples for extra sweetness.

Frequently Asked Questions

1. Can I use frozen salmon? Yes, just thaw completely before cooking.

2. How do I know when salmon is done? It should flake easily with a fork and have an internal temperature of 130°F.

3. Can I make this ahead of time? Yes, but add the salsa right before serving.

4. What’s the best way to toast pecans? In a dry pan over medium heat for 3-4 minutes.

5. Can I grill the salmon instead? Yes, grill over medium-high heat for about 4 minutes per side.

6. What can I serve with this? Roasted vegetables, rice, or a fresh salad.

7. Can I use canned cranberries? Fresh or frozen is best, but canned (drained) can work.

8. How do I store leftovers? In an airtight container in the fridge for up to 2 days.

9. How do I reheat salmon? In a low-temperature oven (275°F) for 10-12 minutes.

10. Can I use a different nut? Yes, walnuts, almonds, or pistachios work well.

11. What if I don’t like spicy food? Skip the jalapeño in the salsa.

12. Can I air fry the salmon? Yes, at 375°F for 10-12 minutes.

13. Do I have to use lime juice? Lemon juice is a great alternative.

14. Can I make this dairy-free? Yes, it’s naturally dairy-free.

15. Can I use steelhead trout instead of salmon? Yes, it has a similar texture.

16. How do I make this gluten-free? The recipe is already gluten-free.

17. Can I add extra seasoning to the salmon? Absolutely—garlic powder, paprika, or thyme work well.

18. How can I make the salsa sweeter? Add more honey or a touch of orange juice.

19. What’s a good wine pairing? A crisp white wine like Sauvignon Blanc or Chardonnay.

20. Can I use dried cranberries? It won’t be as fresh, but you can rehydrate them in warm water first.