Baked Salmon with Cranberry Salsa and Pecans is the kind of dish that makes any dinner feel like a celebration. Tender, flaky salmon fillets are baked to perfection, then topped with a jewel-bright cranberry salsa bursting with tangy, sweet, and spicy flavors. Toasted pecans add the perfect crunchy finish. This beautiful and nourishing main course is not only showstopping enough for holidays or entertaining, but it’s also quick enough for a weeknight meal. If you’re looking to wow your family or dinner guests, this unforgettable dish always earns rave reviews.
Ingredients You’ll Need
The magic of Baked Salmon with Cranberry Salsa and Pecans comes from a handful of vibrant, fresh ingredients. Each one plays its own unique role, from the mild richness of salmon to the bold brightness of citrus, ensuring every bite is balanced and memorable.
- Salmon fillets (4, 6 oz each): The star of the show – opt for fresh, high-quality salmon for the best texture and flavor.
- Olive oil (1 tablespoon): Adds moisture and enhances the salmon’s natural richness while helping the fillets bake to a tender finish.
- Salt (1/2 teaspoon): Brings out the depth and subtle sweetness of the salmon and amplifies the other flavors.
- Black pepper (1/4 teaspoon): Lends just enough gentle heat to balance the dish.
- Fresh cranberries (1 cup): Provide a tart pop of color and flavor, perfect for the festive salsa.
- Red onion (1/2 small, finely chopped): Adds crunch and a savory note to the salsa – use red for color and mildness.
- Jalapeño (1, seeded and finely chopped): Brings a gentle kick without overwhelming heat – adjust for your spice preference.
- Honey (1 tablespoon): Softens the cranberries’ natural tartness and gives the salsa a delicate sweetness.
- Orange juice (juice of 1 orange): Infuses the salsa with vibrant citrusy brightness.
- Lime juice (1 tablespoon): Provides a zesty contrast to the sweet and savory salsa flavors.
- Fresh cilantro (1/4 cup, chopped): Adds herbal freshness and beautiful green flecks throughout the salsa.
- Toasted pecans (1/3 cup, chopped): Finish the dish with a buttery crunch and nutty aroma—don’t skip toasting for extra flavor!
How to Make Baked Salmon with Cranberry Salsa and Pecans
Step 1: Prep Your Oven and Salmon
Start by preheating your oven to 400°F and lining a baking sheet with parchment paper—this simple step keeps cleanup easy and ensures the salmon doesn’t stick. Place your salmon fillets skin-side down on the sheet, drizzle with olive oil, and season with salt and pepper. Evenly coating the fillets ensures the salmon bakes up moist, with just the right hint of seasoning in every bite.
Step 2: Bake the Salmon
Transfer the seasoned salmon to the oven and let it bake for 12 to 15 minutes. The fish is ready when it flakes easily with a fork and glistens with natural juices. Keep an eye on it—salmon can overcook quickly, and you want it perfectly tender for the finished dish.
Step 3: Prepare the Cranberry Salsa
While the salmon bakes, whip up your show-stopping salsa. Finely chop the fresh cranberries, either by hand for a more rustic texture or in a food processor for convenience. Move the cranberries to a bowl and stir in the finely chopped red onion, jalapeño, honey, orange juice, lime juice, and cilantro. The combination of sweet, tart, spicy, and herbal flavors makes the topping absolutely irresistible. Let the salsa rest for about 10 minutes—this helps the cranberries soften and allows the flavors to meld beautifully.
Step 4: Add Toasted Pecans
Right before serving, gently fold in the chopped toasted pecans. Doing this at the end keeps the pecans super crunchy and fresh—the perfect counterpoint to the salsa’s brightness and the salmon’s melt-in-your-mouth texture. This little touch makes Baked Salmon with Cranberry Salsa and Pecans truly special.
Step 5: Top and Serve
Once the salmon is out of the oven and still warm, top each fillet with a generous spoonful of the cranberry salsa. The contrast of hot salmon and cool, zesty salsa is what makes this recipe so memorable. Serve immediately, letting everyone enjoy that irresistible combination of flavors and textures unique to Baked Salmon with Cranberry Salsa and Pecans.
How to Serve Baked Salmon with Cranberry Salsa and Pecans
Garnishes
For an extra-pop, sprinkle a handful of additional toasted pecans and a little freshly grated orange zest over the finished dish. These bright, aromatic touches make the plate as visually appealing as it is delicious, turning Baked Salmon with Cranberry Salsa and Pecans into an eye-catching centerpiece for any meal.
Side Dishes
This dish pairs beautifully with a fluffy rice pilaf, nutty quinoa, or a medley of roasted vegetables. The light, tangy salsa loves something hearty and simple on the side. You might even add a crisp green salad with citrus vinaigrette for contrast. Let the salmon be the star, and keep your sides wholesome and uncomplicated.
Creative Ways to Present
If you’re serving a crowd or want to impress, try slicing the baked salmon fillets into elegant strips and laying them out on a platter, topped with heaping spoonfuls of cranberry salsa and a shower of toasted pecans. Or, for a fun twist, flake the salmon and pile it onto toasted baguette slices as festive appetizers. However you choose, Baked Salmon with Cranberry Salsa and Pecans always turns heads.
Make Ahead and Storage
Storing Leftovers
Store any leftover salmon and salsa separately in airtight containers. The salmon will keep well in the refrigerator for up to two days, while the cranberry salsa (without the pecans stirred in) stays fresh and lively for up to three days. Add the pecans just before serving leftovers to preserve their crunch.
Freezing
While the cranberry salsa’s fresh flavors don’t freeze well, the baked salmon itself can be frozen for up to two months. Wrap the fillets tightly in plastic wrap and place in a freezer-safe bag. Thaw overnight in the fridge and prepare a fresh batch of salsa when you’re ready to enjoy Baked Salmon with Cranberry Salsa and Pecans again.
Reheating
To reheat the salmon, cover loosely with foil and warm in a 300°F oven until just heated through—about 10 minutes does the trick. Avoid microwaving, which can dry out the fish. Add the cranberry salsa and pecans just before serving to keep all the flavor and freshness intact.
FAQs
Can I use frozen cranberries for the salsa?
Absolutely! Just make sure to thaw them first and pat them dry to remove excess moisture. Frozen cranberries work beautifully in the salsa and still provide that signature bright tang.
What type Main Course
Both wild-caught and farmed salmon fillets are delicious in Baked Salmon with Cranberry Salsa and Pecans. Choose whatever looks freshest at your market—just ensure each fillet is about the same thickness so they cook evenly.
Is this dish very spicy?
Not at all! The seeded jalapeño adds a mild kick, but you can easily adjust the heat to your preference by adding more or omitting it altogether. The salsa’s sweet and tangy notes keep any spice in wonderful balance.
Can I make the salsa ahead of time?
Yes, you can certainly prep the cranberry salsa a few hours in advance (just leave out the pecans until it’s time to serve). This even allows the flavors to meld nicely, making it even more delicious.
What can I substitute for pecans?
If you don’t have pecans or prefer a different nut, try toasted walnuts or almonds for that much-loved crunch. Or, for a nut-free version, simply omit them—the salsa will still be colorful and flavorful atop your baked salmon.
Final Thoughts
If you’re searching for a dish that feels both festive and fuss-free, Baked Salmon with Cranberry Salsa and Pecans will quickly become a go-to favorite. It’s vibrant, healthful, and bound to impress. Try it soon and discover how easy it is to make your dinner table sparkle with this crowd-pleasing, flavor-packed recipe!
Print
Baked Salmon with Cranberry Salsa and Pecans Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Baked Salmon with Cranberry Salsa and Pecans recipe is a delightful combination of tender salmon topped with a tangy cranberry salsa and crunchy pecans. Perfect for a special occasion or a festive dinner!
Ingredients
Salmon:
- 4 salmon fillets (6 oz each)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cranberry Salsa:
- 1 cup fresh cranberries
- 1/2 small red onion, finely chopped
- 1 jalapeño, seeded and finely chopped
- 1 tablespoon honey
- juice of 1 orange
- 1 tablespoon fresh lime juice
- 1/4 cup chopped fresh cilantro
- 1/3 cup chopped toasted pecans
Instructions
- Preheat the oven: Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Prepare the salmon: Place the salmon fillets skin-side down on the sheet. Drizzle with olive oil, season with salt and pepper, and bake for 12–15 minutes until salmon flakes easily with a fork.
- Make the cranberry salsa: Finely chop cranberries, mix with red onion, jalapeño, honey, orange juice, lime juice, and cilantro. Let sit for 10 minutes, then stir in toasted pecans.
- Serve: Top each salmon fillet with cranberry salsa and enjoy!
Notes
- This dish pairs well with rice pilaf, quinoa, or roasted vegetables.
- For a festive touch, garnish with extra pecans and fresh orange zest.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 fillet with salsa
- Calories: 410
- Sugar: 7 g
- Sodium: 340 mg
- Fat: 24 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 85 mg
