Ingredients
Equipment
Method
Prepare Your Salmon
- Start by preparing your salmon. If you're baking, pan-frying, or broiling, I recommend bringing the salmon to room temperature for about 15-20 minutes before cooking. This helps ensure more even cooking.
Cook the Salmon
Baked Salmon
- Preheat your oven to 450°F (230°C). Arrange the salmon filets in a baking dish. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily. For the final touch, spoon the cranberry sauce over the salmon and broil for about a minute until the glaze is slightly caramelized. Serve immediately.
Pan-Fried Salmon
- Heat 2 tablespoons of oil in a large non-stick skillet over medium-high heat. Place the salmon skin-side up in the hot skillet and sear for 4 minutes. Flip the salmon and cook for another 3 minutes, or until the salmon is firm to the touch and cooked through. Top with the cranberry sauce and broil in the oven for about a minute. Serve immediately.
Grilled Salmon
- Preheat your grill to medium heat. Lightly oil the grill grates. Place the salmon skin-side up on the grill. Grill for about 4 minutes, then flip and grill for another 4-6 minutes, or until just cooked through. During the last couple of minutes of grilling, top the salmon with the cranberry sauce. Serve immediately.
Sous Vide Salmon
- Place the salmon filets in heat-safe ziplock resealable bags, removing as much air as possible before sealing them tightly. Set your sous vide cooker to 122°F (50°C) and cook the salmon for 30 minutes. Once done, remove the salmon from the bags, place the filets on a lightly greased baking sheet, top with some of the ginger cranberry sauce, and broil for one minute. Serve immediately.
The Ginger Cranberry Sauce
- While the recipe focuses on the salmon preparation, the key to this dish is the Ginger Cranberry Sauce. This homemade sauce provides a perfect sweet and tart counterpoint to the rich fish, with a subtle warmth from the ginger that makes it especially festive for holidays.
Nutrition
Notes
Serve this delightful baked salmon immediately after cooking, while it’s warm and the glaze is glistening. It pairs wonderfully with steamed jasmine, basmati, or wild rice, and your favorite roasted or steamed vegetables. For storage, cover any leftovers tightly and refrigerate for up to 2 days. Reheat gently in a low oven or microwave.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.