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

Scale

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

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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.