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

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 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.