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Cranberry Orange Glazed Salmon - Bright, Zesty, and Weeknight Friendly

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 salmon fillets (about 6 ounces each), skin-on or skinless
  • Salt and black pepper, to taste
  • 1 tablespoon olive oil (for searing)
  • 1 cup fresh or frozen cranberries (no need to thaw)
  • 1/2 cup orange juice (fresh is best)
  • 1 tablespoon orange zest (from 1 large orange)
  • 3 tablespoons honey or pure maple syrup
  • 1 tablespoon soy sauce (or tamari)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon fresh grated ginger (or 1/4 teaspoon ground ginger)
  • 1 small garlic clove, minced
  • 1 tablespoon butter (optional, for extra gloss)
  • Chopped fresh parsley or chives, for garnish (optional)
  • Orange slices, for serving (optional)

Method
 

  1. Prep the salmon: Pat salmon dry with paper towels. Season both sides with salt and pepper. Preheat the oven to 400°F (200°C).
  2. Make the glaze base: In a small saucepan, combine cranberries, orange juice, orange zest, honey, soy sauce, Dijon, ginger, and garlic. Bring to a simmer over medium heat, stirring occasionally.
  3. Reduce the sauce: Simmer 6–8 minutes, until cranberries burst and the mixture thickens slightly. If you prefer it smoother, mash with a spoon or blend briefly. Stir in butter for extra shine, if using. Taste and adjust sweetness or salt.
  4. Sear the salmon: Heat olive oil in an oven-safe skillet over medium-high. Add salmon, presentation side down. Sear 2–3 minutes until lightly golden. Flip carefully.
  5. Glaze and roast: Spoon about half the glaze over the salmon. Transfer the skillet to the oven and roast 6–8 minutes, depending on thickness, until the salmon flakes easily and reaches 125–130°F for medium.
  6. Finish and serve: Warm the remaining glaze on low, if needed. Plate the salmon, spoon on extra glaze, and garnish with herbs and orange slices. Serve immediately.