If you’re looking for a dish that feels both festive and refreshingly vibrant, then let me introduce you to the Baked Salmon with Cranberry Salsa and Pecans Recipe. This delightful meal perfectly balances the rich, buttery texture of tender baked salmon with a zingy, colorful cranberry salsa bursting with hints of orange and a touch of heat. Toasted pecans add a satisfying crunch, creating a dish that’s as beautiful on the plate as it is irresistible on the palate. Whether it’s a special family dinner or an elegant weeknight treat, this recipe brings layers of flavor and texture together in the most joyful way.
Ingredients You’ll Need
This Baked Salmon with Cranberry Salsa and Pecans Recipe calls for a handful of fresh, straightforward ingredients that work in harmony to deliver incredible taste and texture. Each one is essential—from the juicy cranberries bringing tart brightness to the hearty pecans providing a toasty crunch, every element shines in this dish.
- Salmon fillets (4, 6 oz each): Opt for fresh or thawed salmon with skin on for moist, flavorful results.
- Olive oil (1 tablespoon): A drizzle to keep the salmon juicy and add a subtle richness.
- Salt and pepper: Simple seasoning to enhance the natural flavors of the fish.
- Fresh cranberries (1 cup): Tart and vibrant, these are the star of the salsa’s bright punch.
- Red onion (1/4 cup, finely chopped): Adds a mild sweetness and crunchy texture to the salsa.
- Jalapeño (1/2, seeded and minced): Just enough heat to wake up the dish—adjust to your liking.
- Orange juice (2 tablespoons): Provides a citrusy sweetness that balances the tart cranberries.
- Orange zest (1 teaspoon): Adds a fragrant, fresh burst of flavor to the salsa.
- Honey or maple syrup (1 tablespoon): A gentle sweetener that softens the tartness and rounds out the salsa.
- Chopped pecans (1/4 cup, toasted): Crunchy and nutty, these elevate the texture and flavor complexity.
- Fresh cilantro or parsley (2 tablespoons, chopped): Herbs to brighten and tie all the flavors together.
How to Make Baked Salmon with Cranberry Salsa and Pecans Recipe
Step 1: Prepare and Bake the Salmon
Start by warming your oven to 400°F and lining a baking sheet with parchment paper for easy cleanup. Lay your salmon fillets skin-side down on the sheet, drizzle them lightly with olive oil, then sprinkle salt and pepper evenly over each one. Pop the tray into the oven and bake for 12 to 15 minutes until the salmon is beautifully cooked through and flakes apart with a fork effortlessly. This straightforward technique lets the fish’s natural flavor shine, forming a tender, moist foundation for the vibrant salsa to come.
Step 2: Make the Cranberry Salsa
While your salmon is baking, it’s time to whip up that dazzling cranberry salsa that makes this recipe truly special. Grab a food processor and pulse together fresh cranberries, finely chopped red onion, minced jalapeño, orange juice, orange zest, and your chosen sweetener—honey or maple syrup. Be careful to pulse just until the mixture is finely chopped but still chunky, preserving a playful texture. Once blended, stir in toasted pecans and fresh chopped cilantro or parsley for an herbaceous finish. Taste and tweak the seasoning if needed to make it perfectly vibrant and balanced.
Step 3: Combine and Serve
As soon as your salmon fillets come out of the oven, spoon a generous helping of that gorgeous cranberry salsa over each piece. The warm salmon meeting the cool, zesty salsa creates an irresistible contrast that will have everyone reaching for seconds. Feel free to garnish with extra pecans or fresh herbs to add an inviting pop of color and extra crunch right at the table.
How to Serve Baked Salmon with Cranberry Salsa and Pecans Recipe
Garnishes
Adding a sprinkle of toasted pecans or a few fresh cilantro leaves on top not only enhances this dish’s presentation but also amps up the texture and flavor. A wedge of fresh orange alongside the salmon can add a lovely visual appeal and a splash of bright, citrus aroma that pairs beautifully with the salsa.
Side Dishes
This Baked Salmon with Cranberry Salsa and Pecans Recipe pairs perfectly with earthy wild rice or sweet roasted sweet potatoes, which complement the tart and vibrant flavors of the salsa. You might also enjoy it with a crisp green salad or steamed asparagus to keep the meal fresh and light.
Creative Ways to Present
For a stunning presentation, serve the baked salmon fillets on a bed of wild rice pilaf with the cranberry salsa artfully draped over the top. Alternatively, you can plate the salmon alongside roasted vegetables and garnish with a sprinkle of chopped pecans and fresh herbs. For entertaining, consider portioning the cranberry salsa into small cups as an appetizer dip, accompanied by crisp crackers or crostini.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers of this Baked Salmon with Cranberry Salsa and Pecans Recipe, store them in an airtight container in the refrigerator. The salmon will stay moist and flavorful for up to two days, making it perfect for next-day lunches or quick dinners.
Freezing
While you can freeze leftover baked salmon, the texture of the cranberry salsa does not freeze well because of its fresh fruit and herbs. If you plan to freeze, separate the salsa beforehand and freeze the cooked salmon fillets wrapped tightly to preserve their flavor and moisture for up to one month.
Reheating
When it’s time to enjoy your leftovers, gently reheat the salmon in the oven or microwave until just warm; overcooking can dry it out. Serve with fresh cranberry salsa if the original was frozen or kept chilled. This helps revive the brightness and texture of the dish.
FAQs
Can I use frozen cranberries for the salsa?
Absolutely! Frozen cranberries work well and are often more convenient outside of the cranberry season. Just thaw them slightly and drain any excess moisture before using to avoid a watery salsa.
Is it possible to make this recipe spicier?
Yes! You can increase the amount of jalapeño or even add a pinch of cayenne powder to the salsa for an extra kick of heat. Just adjust carefully to suit your heat tolerance.
Can I substitute pecans with other nuts?
Definitely. Walnuts, almonds, or even pistachios can add a wonderful crunch and their own unique flavor to the salsa, so feel free to experiment based on your preferences or what you have on hand.
What can I serve instead of wild rice or sweet potatoes?
Quinoa, couscous, or roasted baby potatoes are fantastic alternatives that complement the bold flavors in this recipe. Even a simple green vegetable like sautéed spinach or green beans can balance the meal beautifully.
Is this recipe gluten-free?
Yes, this Baked Salmon with Cranberry Salsa and Pecans Recipe is naturally gluten-free, making it a great option for those with gluten sensitivities or anyone seeking a wholesome, safe meal.
Final Thoughts
This Baked Salmon with Cranberry Salsa and Pecans Recipe truly feels like a celebration on a plate, combining juicy salmon with a lively, textured salsa that’s bright with citrus and the perfect hint of sweetness and heat. It’s simple enough to prepare on a busy weeknight but elegant enough for special occasions. I hope you enjoy making and sharing this dish as much as I do because it’s a surefire way to impress and satisfy everyone at your table.
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: Gluten Free
Description
This Baked Salmon with Cranberry Salsa and Pecans is a vibrant and healthy main course that combines tender, flaky salmon fillets baked to perfection with a tangy and slightly sweet cranberry salsa topped with crunchy toasted pecans. The freshness of cranberries paired with citrus and subtle heat from jalapeño makes it a perfect dish for holiday gatherings or a nutritious weeknight dinner.
Ingredients
Salmon
- 4 salmon fillets (6 oz each)
- 1 tablespoon olive oil
- Salt and pepper to taste
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 and prepare salmon: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Place the salmon fillets skin-side down on the prepared sheet. Drizzle each fillet with olive oil and season generously with salt and pepper to enhance natural flavors.
- Bake the salmon: Transfer the baking sheet to the oven and bake the salmon for 12 to 15 minutes until it is cooked through and flakes easily when tested with a fork. Cooking times may vary slightly depending on fillet thickness.
- Prepare the cranberry salsa: While the salmon is baking, assemble the salsa. In a food processor, pulse fresh cranberries, finely chopped red onion, minced jalapeño, orange juice, orange zest, and honey until the mixture is finely chopped yet retains some texture and chunkiness.
- Mix salsa ingredients: Transfer the chopped cranberry mixture into a bowl. Stir in the toasted chopped pecans and freshly chopped cilantro or parsley. Taste the salsa and adjust the seasoning or sweetness as needed to balance flavors.
- Serve: Once the salmon is out of the oven and still warm, spoon the prepared cranberry salsa generously over each fillet. Optionally garnish with extra pecans or herbs. Serve immediately with your choice of sides.
Notes
- This dish pairs beautifully with wild rice or roasted sweet potatoes for a complete meal.
- You can prepare the cranberry salsa a few hours ahead and refrigerate it to allow the flavors to meld.
- For a milder salsa, reduce or omit the jalapeño to suit your heat preference.
