If you’re craving a dish that bursts with vibrant flavors, textures, and colors, you have to try this Baked Salmon with Cranberry Salsa and Pecans Recipe. It perfectly balances the rich, buttery salmon with a tangy, slightly sweet cranberry salsa and the satisfying crunch of toasted pecans. Whether you’re cooking for a special occasion or simply want to elevate your weeknight dinner, this recipe charms the palate in every bite and brings a festive, fresh twist to classic baked salmon.
Ingredients You’ll Need
The magic behind this Baked Salmon with Cranberry Salsa and Pecans Recipe lies in its simple yet thoughtful ingredients. Each one plays a crucial role, offering brightness, texture, or depth of flavor, making this dish an absolute joy to prepare and savor.
- 4 salmon fillets (6 oz each): Choose fresh, wild or farmed, skin-on for crispiness and moisture retention while baking.
- 1 tablespoon olive oil: Adds a silky finish and helps the salmon develop a golden crust in the oven.
- Salt and pepper to taste: Essential for enhancing the natural flavors of the salmon.
- 1 cup fresh cranberries: Bring tartness and vibrant color to the salsa, balancing the salmon beautifully.
- 1/4 cup red onion (finely chopped): Offers a mild sharpness and crunch to the salsa.
- 1/2 jalapeño (seeded and minced): Adds a subtle warmth without overpowering the other flavors.
- 2 tablespoons orange juice: Provides a citrusy sweetness that ties the salsa together.
- 1 teaspoon orange zest: Intensifies the orange flavor and brightens the dish.
- 1 tablespoon honey or maple syrup: Balances the tart cranberries with a gentle sweetness.
- 1/4 cup chopped pecans (toasted): Gives a delightful crunch and nutty depth, elevating every mouthful.
- 2 tablespoons fresh cilantro or parsley (chopped): Adds fresh herbal brightness to finish the salsa perfectly.
How to Make Baked Salmon with Cranberry Salsa and Pecans Recipe
Step 1: Prepare and Bake the Salmon
Start by preheating your oven to 400°F and lining a baking sheet with parchment paper to prevent sticking and ease cleanup. Arrange the salmon fillets skin-side down on the sheet, drizzle each with olive oil, and season generously with salt and pepper. Pop them into the oven and bake for 12 to 15 minutes, until the salmon flakes easily and is opaque. This hands-off step ensures perfectly tender fish every time.
Step 2: Make the Cranberry Salsa
While the salmon bakes, it’s salsa time. Toss fresh cranberries, finely chopped red onion, minced jalapeño, orange juice, orange zest, and your choice of honey or maple syrup into a food processor. Pulse just until the mixture is finely chopped but still holds some chunkiness—that texture contrast is key! Transfer to a bowl and stir in the toasted pecans and chopped herbs. This vibrant salsa brings a perfect balance of tart, sweet, spicy, and nutty flavors that make the salmon sing.
Step 3: Assemble and Serve
Once your salmon emerges from the oven, spoon the cranberry salsa generously over each fillet. The warmth of the fish slightly softens the salsa while keeping its fresh zing intact. If you want to take it up a notch, sprinkle extra pecans or fresh herbs on top for added color and crunch. Your Baked Salmon with Cranberry Salsa and Pecans Recipe is now ready to dazzle your taste buds.
How to Serve Baked Salmon with Cranberry Salsa and Pecans Recipe
Garnishes
For an eye-catching presentation, consider adding a few pecan halves on top or a sprig of fresh cilantro or parsley. A thin orange slice or zest curls can also add a pop of color and hint at the flavors inside the dish. These little touches make your plate look as enticing as it tastes.
Side Dishes
This salmon pairs beautifully with hearty wild rice, which soaks up the salsa juices and adds nuttiness. Roasted sweet potatoes are another excellent choice, bringing natural sweetness to complement the tart cranberries. For a lighter option, steamed green beans or sautéed asparagus work perfectly to balance the richness of the salmon.
Creative Ways to Present
Switch things up by serving the salmon fillets over a bed of quinoa or mixed greens for a fresh, healthful twist. Alternatively, plate the salmon family-style on a large platter, topped with a generous mound of cranberry salsa and pecans, perfect for sharing at gatherings. Wrapping the fillets in large lettuce leaves with salsa on top creates a fun low-carb wrap option that’s great for casual meals.
Make Ahead and Storage
Storing Leftovers
You can store any leftover baked salmon and cranberry salsa separately in airtight containers in the refrigerator for up to 2 days. Keeping them separate preserves the texture of the salsa and prevents the salmon from becoming soggy.
Freezing
While the baked salmon can be frozen, it’s best to freeze the fillets without the cranberry salsa to maintain freshness. Wrap them tightly in plastic wrap and foil, then place in a freezer bag. Freeze for up to 1 month. Thaw in the refrigerator overnight before reheating gently.
Reheating
To reheat, warm the salmon fillets in a low oven (about 275°F) for 10-15 minutes or until heated through, to avoid drying out. Spoon the cranberry salsa on top just before serving to keep its fresh texture and flavor intact.
FAQs
Can I use frozen cranberries for the salsa?
Absolutely! Frozen cranberries work well if fresh aren’t available. Just thaw them slightly and drain any excess liquid before adding to your salsa to avoid it becoming too watery.
Is this recipe spicy?
The spice level is mild and comes from the jalapeño. You can easily adjust the heat by using less jalapeño or omitting it entirely, especially if you prefer a gentler flavor.
Can I substitute pecans with other nuts?
Yes, toasted walnuts or almonds can be delicious alternatives if you’re out of pecans or want a different crunch. Each nut will give a slightly different flavor profile but still add the essential texture contrast.
What is the best way to tell if the salmon is done?
Look for the salmon to be opaque and flake easily with a fork. The internal temperature should reach 145°F for safe eating, but baking times can vary with thickness, so keep an eye on it.
Can I make the cranberry salsa ahead of time?
Definitely! Making the salsa a few hours in advance is a great idea as it allows the flavors to marry nicely. Just keep it refrigerated until ready to serve.
Final Thoughts
This Baked Salmon with Cranberry Salsa and Pecans Recipe is one of those dishes that feels special yet comes together with ease. The lively combination of flavors and textures invites you to savor every bite, making it a perfect centerpiece for any meal. I promise once you try it, it’ll become one of your favorite go-to recipes whenever you want something that’s both healthy and exciting. So, grab those fresh ingredients and get ready to impress your taste buds!
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 vibrant Baked Salmon with Cranberry Salsa and Pecans recipe offers a perfect blend of savory and tart flavors. Juicy salmon fillets are oven-baked to tender perfection, then topped with a fresh, chunky cranberry salsa featuring red onion, jalapeño, and toasted pecans for a delightful crunch. A touch of orange juice and zest adds brightness, making this dish an ideal healthy main course for any occasion, especially festive gatherings.
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 with salt and pepper to taste.
- Bake the Salmon: Bake in the preheated oven for 12 to 15 minutes, or until the salmon is opaque throughout and flakes easily with a fork. The cooking time may vary slightly based on thickness, so keep an eye on it to avoid overcooking.
- Make Cranberry Salsa: While the salmon is baking, combine the fresh cranberries, finely chopped red onion, minced jalapeño, orange juice, orange zest, and honey (or maple syrup) in a food processor. Pulse until the mixture is finely chopped but still retains some chunkiness for texture.
- Mix Salsa Ingredients: Transfer the cranberry mixture to a bowl. Stir in the toasted chopped pecans and freshly chopped cilantro or parsley. Taste the salsa and adjust seasoning if necessary, adding more honey or jalapeño to fit your flavor preference.
- Serve: Once the salmon is cooked, spoon the cranberry salsa generously over each fillet. Garnish with extra pecans or herbs if desired and serve warm, accompanied by your choice of sides like wild rice or roasted sweet potatoes.
Notes
- This dish pairs beautifully with wild rice, quinoa, or roasted sweet potatoes for a complete meal.
- You can prepare the cranberry salsa a few hours ahead and chill it to allow the flavors to meld beautifully.
- For a milder salsa, reduce or omit the jalapeño according to your spice preference.
- To keep the salmon moist, avoid overbaking and monitor the cooking time closely based on fillet thickness.
- To toast pecans, simply heat them in a dry skillet over medium heat for 3–5 minutes, stirring frequently, until fragrant.
