If you’re looking for a vibrant, fresh, and utterly satisfying dish, the Baked Salmon with Cranberry Salsa and Pecans Recipe hits every mark beautifully. This recipe brings together flaky, tender salmon baked to perfection and topped with a zesty, tangy cranberry salsa that bursts with flavor. The crunchy pecans add a wonderful texture contrast, balancing the bright and savory notes. It’s a festive yet approachable dinner that impresses without fuss, perfect for weeknights or special occasions alike.
Ingredients You’ll Need
Every ingredient in this dish plays an important role, creating layers of flavor and texture that are simple but spectacular. From the fresh cranberries bringing tartness, to the toasted pecans adding crunch and warmth, each component elevates the salmon without overpowering it.
- 4 salmon fillets: Pick fresh, sustainably sourced fillets for the best texture and flavor.
- 2 tbsp olive oil: This keeps the salmon moist and helps develop a light, golden finish.
- Salt and pepper, to taste: Simple seasoning that enhances all the natural flavors.
- 1/2 cup fresh cranberries, chopped: Adds vibrant color and a tart punch to the salsa.
- 1/4 cup red onion, finely chopped: Provides a subtle bite and sweetness that balances the tartness.
- 1/4 cup fresh cilantro, chopped: Brings a fresh, herbal brightness that lifts the entire dish.
- 1 tbsp honey: Adds a touch of natural sweetness to round out the flavors.
- 1 tbsp balsamic vinegar: Introduces a mellow acidity that deepens the salsa.
- 1 tbsp orange juice: Infuses the salsa with citrusy tang and freshness.
- Zest of 1 orange: Intensifies the orange flavor and offers aromatic oils.
- 1/4 cup pecans, chopped: Adds satisfying crunch and a buttery note when toasted.
How to Make Baked Salmon with Cranberry Salsa and Pecans Recipe
Step 1: Prepare and Bake the Salmon
Start by preheating your oven to 375°F (190°C) to ensure even cooking. Place your salmon fillets on a baking sheet lined with parchment paper—this prevents sticking and makes cleanup easy. Drizzle each fillet with olive oil and season generously with salt and pepper. Baking for 15 to 20 minutes lets the salmon cook through gently, so it flakes perfectly when tested with a fork.
Step 2: Make the Cranberry Salsa
While the salmon is baking, gather the fresh cranberries, red onion, cilantro, honey, balsamic vinegar, orange juice, and orange zest. Toss them together in a bowl to create a salsa that is lively and full of complementary flavors. This salsa is the heart of the recipe, giving it that distinctive bright, tangy taste that balances the richness of the fish.
Step 3: Toast the Pecans
To bring out the warm, nutty aroma of the pecans, toast them briefly in a dry skillet over medium heat for 2 to 3 minutes. Keep an eye on them to avoid burning—once fragrant and slightly browned, they’re ready to add a satisfying crunch that contrasts beautifully with the tender salmon and fresh salsa.
Step 4: Assemble the Dish
Once the salmon is out of the oven, spoon a generous amount of the cranberry salsa on top of each fillet. Sprinkle toasted pecans over the salsa for that irresistible texture and nutty flavor boost. If you like, garnish with extra cilantro or fresh orange slices to brighten the presentation and add an extra pop of freshness.
How to Serve Baked Salmon with Cranberry Salsa and Pecans Recipe
Garnishes
Garnishing with freshly chopped cilantro or thin orange slices not only adds a pop of cheerful color but also enhances the flavor profile, bringing herbal and citrus notes that complement the tangy salsa and rich salmon perfectly.
Side Dishes
This dish pairs wonderfully with simple, fresh sides like steamed asparagus, garlic roasted potatoes, or a light quinoa salad. These options keep the meal balanced, offering mild flavors that let the main attraction shine while adding some wholesome bulk to your plate.
Creative Ways to Present
For a beautiful presentation, serve the salmon fillets on a bed of mixed greens or wild rice. You can also use a long platter and arrange the fillets side by side, topped with cranberry salsa and pecans, then drizzle a little extra olive oil or a light vinaigrette around the edges for a professional touch.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, place the salmon with salsa and pecans in an airtight container and refrigerate. They’ll stay fresh for up to 2 days, though the salsa’s texture may soften slightly over time.
Freezing
Freezing baked salmon with cranberry salsa and pecans is possible but not ideal because the salsa and pecans may lose their fresh texture after thawing. It’s best to freeze the salmon alone if necessary and prepare the salsa and pecans fresh on the day you plan to serve.
Reheating
When reheating, do so gently to avoid drying out the salmon. Use a low oven setting or microwave at medium power in short bursts. Add the salsa fresh after warming to preserve its bright, fresh flavors and satisfying crunch.
FAQs
Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon fillets; just make sure to thaw them completely and pat dry before baking to avoid excess moisture and ensure even cooking.
Is the cranberry salsa very tart?
The cranberry salsa has a refreshing tartness balanced by the honey and orange juice, making it tangy but pleasantly harmonious with the salmon.
Can I substitute pecans with other nuts?
Absolutely! Walnuts or almonds work well too and will provide a similar crunchy texture and nutty flavor, though pecans have a unique buttery sweetness that pairs especially well.
How do I know when the salmon is done?
Salmon is perfectly cooked when it flakes easily with a fork and the flesh appears opaque throughout. Be careful not to overcook to keep it moist and tender.
Can I prepare the salsa in advance?
Yes, making the cranberry salsa a few hours ahead allows the flavors to meld beautifully, but add the pecans fresh just before serving to maintain their crunch.
Final Thoughts
This Baked Salmon with Cranberry Salsa and Pecans Recipe is a true celebration of fresh ingredients and simple techniques coming together effortlessly. Whether you’re cooking for family or impressing guests, it’s a delightful dish that’s bursting with flavor, texture, and color. Give it a try—you’re going to love how easy it is to create a meal that feels both special and wholesome at the same time.
Print
Baked Salmon with Cranberry Salsa and Pecans Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This Baked Salmon with Cranberry Salsa and Pecans offers a delightful blend of tender, flaky salmon topped with a zesty and sweet cranberry salsa, complemented by the crunch of toasted pecans. Perfect for a healthy and flavorful weeknight dinner, this recipe combines fresh ingredients and simple baking techniques for an elegant meal.
Ingredients
Salmon
- 4 salmon fillets
- 2 tbsp olive oil
- Salt and pepper, to taste
Cranberry Salsa
- 1/2 cup fresh cranberries, chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 tbsp honey
- 1 tbsp balsamic vinegar
- 1 tbsp orange juice
- Zest of 1 orange
Topping
- 1/4 cup pecans, chopped
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the salmon.
- Prepare Salmon: Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle olive oil evenly over the fillets and season with salt and pepper to taste.
- Bake Salmon: Bake the salmon in the preheated oven for 15–20 minutes until the fish flakes easily with a fork, indicating it is fully cooked.
- Prepare Cranberry Salsa: While the salmon bakes, combine the chopped fresh cranberries, finely chopped red onion, chopped cilantro, honey, balsamic vinegar, orange juice, and orange zest in a bowl. Mix thoroughly and set aside to allow the flavors to meld.
- Toast Pecans: In a dry skillet over medium heat, toast the chopped pecans for 2–3 minutes, stirring frequently, until they become fragrant. Remove from heat and set aside.
- Assemble and Serve: Remove the baked salmon from the oven and top each fillet with a generous spoonful of the cranberry salsa and toasted pecans. Garnish with extra cilantro leaves or fresh orange slices if desired. Serve immediately and enjoy your flavorful meal!
Notes
- Ensure you do not overcook the salmon to keep it moist and tender.
- The cranberry salsa can be made ahead of time and kept refrigerated for up to one day.
- For a spicier kick, add a pinch of chili flakes to the salsa.
- Use fresh cranberries for the best tangy flavor—frozen cranberries may alter texture.
- Toast pecans carefully as they can burn quickly; remove from heat as soon as fragrant.
- This dish pairs well with steamed vegetables or a light quinoa salad.
