If you’re looking for a show-stopping, vibrant, and incredibly delicious main course, this Baked Salmon with Cranberry Salsa and Pecans will absolutely win you over from the very first bite. The gorgeous color of the fresh cranberry salsa, the crunch of toasted pecans, and the rich, flaky salmon come together in one unforgettable meal that’s equal parts impressive and surprisingly easy to make. Whether it’s a festive holiday dinner or a special weeknight treat, this unique dish will brighten your table and dazzle your taste buds.
Ingredients You’ll Need
Gathering the right ingredients is the first key to creating Baked Salmon with Cranberry Salsa and Pecans. Each item is essential, bringing its own texture, bright flavor, or beautiful color to the dish, so you’ll want to pick the freshest you can find for best results.
- Salmon fillets: Choose fresh, center-cut fillets for the juiciest and most flavorful base.
- Olive oil: A light drizzle adds moisture and a subtle richness that lets the salmon shine.
- Salt and black pepper: These seasonings are classic for drawing out the salmon’s natural flavors.
- Fresh cranberries: These are the star of the salsa, giving it a tangy burst of color and zing.
- Red onion: A touch of sharpness and crunch balances out the salsa’s sweetness and tartness.
- Jalapeño: For a gentle kick—seed it if you like less heat or leave a few seeds for extra spice.
- Honey: This natural sweetener mellows the cranberries and adds a rich, floral note.
- Lime juice: Provides a zesty lift that brightens every bite of the salsa.
- Fresh cilantro: Adds freshness and color; chop it just before using for the best flavor.
- Toasted pecans: Their deep nuttiness and crunch offer a wonderful contrast to the soft salmon and vibrant salsa.
How to Make Baked Salmon with Cranberry Salsa and Pecans
Step 1: Prepare the Salmon
Start by preheating your oven to 400°F (200°C) and getting your baking sheet ready—either line it with parchment paper or lightly grease it, so the salmon lifts off effortlessly after baking. Place the salmon fillets skin-side down and give them a quick drizzle of olive oil. Don’t forget a generous sprinkle of salt and cracked black pepper; this simple step sets a delicious stage for all the bold flavors to come.
Step 2: Bake the Salmon to Perfection
Slide your seasoned salmon fillets into the oven and bake for 12 to 15 minutes. Keep an eye on them during the last few minutes—when the flesh flakes easily with a fork, they’re ready. Overcooking is the enemy of great salmon, so err on the side of under and check early if your fillets are thin.
Step 3: Make the Cranberry Salsa
While the salmon cooks, it’s salsa time! In a food processor, pulse the fresh cranberries just a few times until they’re coarsely chopped. Don’t go too far—you want texture, not a purée. Dump the cranberries into a bowl and fold in the finely chopped red onion, jalapeño, honey, lime juice, and a shower of fresh cilantro. Mix thoroughly and let the salsa rest for 10 minutes so the flavors can meld into a sweet-tart, spicy, and herby symphony.
Step 4: Assemble the Dish
Once the salmon emerges from the oven, transfer the fillets to plates or a serving platter. Spoon a generous mound of cranberry salsa over each piece, letting the colors cascade. Finish with a sprinkle of toasted pecans right before serving to lock in their crunch and toasty aroma. That’s it—Baked Salmon with Cranberry Salsa and Pecans is ready to wow!
How to Serve Baked Salmon with Cranberry Salsa and Pecans
Garnishes
For a dazzling finish, top the salmon with a few extra leaves of fresh cilantro and a twist of lime. Adding a few extra chopped pecans just before you bring the plate to the table keeps every bite vibrant and crunchy. If you want an extra pop of color, a scatter of pomegranate seeds works beautifully too.
Side Dishes
Baked Salmon with Cranberry Salsa and Pecans pairs wonderfully with earthy sides like wild rice, garlicky roasted vegetables, or a simple green salad with a citrusy vinaigrette. The salsa flavors also complement creamy mashed potatoes or even a hearty quinoa salad for a filling and festive meal.
Creative Ways to Present
Try plating the salmon over a bed of baby spinach or arugula and surrounding it with spoonfuls of the salsa for a striking, restaurant-style look. For a holiday party, consider serving the salmon cut into bite-sized pieces as colorful appetizers, each topped with salsa and a pecan chip. However you present it, Baked Salmon with Cranberry Salsa and Pecans always brings a festive flair.
Make Ahead and Storage
Storing Leftovers
If you end up with extras, let the salmon and salsa cool to room temperature before storing. Place the salmon fillets in an airtight container and refrigerate for up to 2 days. Store the cranberry salsa and toasted pecans separately to keep everything fresh and crisp until you’re ready to enjoy again.
Freezing
While the salmon itself freezes quite well (up to 2 months if wrapped tightly), the fresh cranberry salsa doesn’t withstand freezing—it tends to get watery and lose its texture when thawed. For best results, freeze only the salmon, and make a fresh batch of salsa when you’re ready for a repeat performance.
Reheating
Gently reheat the salmon, covered, in a 300°F oven for 10 minutes or until warmed through. Avoid the microwave if you can, as it may dry out the fillets. Add the salsa and toasted pecans after reheating so you preserve their vibrant flavors and textures in your Baked Salmon with Cranberry Salsa and Pecans.
FAQs
Can I use frozen cranberries for the salsa?
Yes, you can substitute frozen cranberries if fresh aren’t available—just thaw and drain them well before pulsing in the food processor. The flavor and color will be just as bright and lively in the salsa.
What’s a good substitute for pecans?
If you’re not a fan of pecans or need a nut-free option, try using toasted pumpkin seeds for crunch, or swap in walnuts or slivered almonds for a slightly different nutty note.
Can I make the salsa ahead of time?
Absolutely! The cranberry salsa can be made up to a day ahead and stored in the fridge. In fact, a little time helps the flavors intensify and meld even more.
Is this dish gluten-free?
Yes, Baked Salmon with Cranberry Salsa and Pecans is naturally gluten-free, making it a perfect main course for guests with dietary restrictions.
Can I use a different type Main Course
Definitely. Try this same technique with Arctic char or steelhead trout—just keep an eye on the cook time since thickness varies.
Final Thoughts
Baked Salmon with Cranberry Salsa and Pecans is not just a celebration of flavor and color, but a true joy to make and share with those you love. Give it a try—you’ll find it’s as much a feast for the eyes as it is for the palate, and there’s no better way to brighten any meal.
Print
Baked Salmon with Cranberry Salsa and Pecans Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in a delightful culinary experience with this Baked Salmon featuring a zesty Cranberry Salsa topped with crunchy Pecans. A perfect blend of flavors for a memorable meal!
Ingredients
Salmon:
- 4 salmon fillets (about 6 ounces each)
- 1 tablespoon olive oil
- Salt and black pepper to taste
Cranberry Salsa:
- 1 cup fresh cranberries
- 1/4 cup red onion (finely chopped)
- 1 small jalapeño (seeded and finely chopped)
- 2 tablespoons honey
- 1 tablespoon lime juice
- 2 tablespoons chopped fresh cilantro
Toppings:
- 1/4 cup chopped toasted pecans
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C) and prepare a baking sheet with parchment paper or grease.
- Bake the Salmon: Place salmon fillets on the sheet, drizzle with olive oil, season with salt and pepper, and bake for 12–15 minutes until flaky.
- Prepare the Cranberry Salsa: Pulse cranberries in a food processor, mix with red onion, jalapeño, honey, lime juice, and cilantro. Let sit for 10 minutes.
- Assemble: Top salmon with cranberry salsa, pecans, and serve hot.
Notes
- This dish pairs well with wild rice, roasted veggies, or a green salad.
- For a smoother salsa, briefly pulse all ingredients together.
- Maple syrup can be used instead of honey.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 salmon fillet with salsa
- Calories: 420
- Sugar: 9g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 85mg
