Preheat and prep. Heat your oven to 400°F (200°C). Pat the salmon dry with paper towels and season both sides with a light sprinkle of salt and pepper. Dry fish sears better and helps the glaze cling.

Make the glaze base. In a small bowl, whisk together cranberry sauce, maple syrup, orange juice, orange zest, and Dijon. If using fresh cranberries instead of sauce, pulse them in a blender with the maple and orange juice first to break them down.

Sauté the aromatics. Warm 1 tablespoon olive oil in an oven-safe skillet over medium heat. Add the shallot and cook 2 minutes until soft. Stir in the garlic for 30 seconds until fragrant, then pour in the cranberry-maple mixture. Simmer 2–3 minutes to slightly thicken. Stir in red pepper flakes and herbs if using. Taste and adjust salt.

Sear the salmon. Push the glaze to the outer edge of the pan or transfer it to a bowl. Wipe the skillet lightly if needed, add a thin film of oil, and place salmon skin-side down. Sear 2–3 minutes until the skin is crisp and releases easily.

Glaze generously. Spoon the cranberry maple mixture over the salmon, coating the tops and sides. Don’t drown it—aim for a glossy layer with a little pooling around the fish.

Finish in the oven. Transfer the skillet to the oven. Bake 6–9 minutes, depending on thickness, until the salmon is just opaque and flakes easily. For medium, pull it at an internal temperature of about 125–130°F (52–54°C); it will carryover cook slightly.

Rest and serve. Let the salmon rest 3 minutes. Spoon any pan sauce over the top. Serve with lemon wedges for a bright finish.