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If you’re looking for a dish that bursts with bright flavors and cozy textures, the Baked Salmon with Cranberry Salsa and Pecans Recipe is exactly what you need on your table. This dish unites tender, flaky salmon with a tangy-sweet cranberry salsa loaded with crunchy pecans, creating a beautiful harmony that’s both refreshing and comforting. Perfect for a weeknight dinner or a special occasion, this recipe brings together simple, wholesome ingredients to make a colorful, festive plate that impresses without any fuss.
Ingredients You’ll Need
Every single ingredient here plays an essential role in creating a delightful balance of flavor, texture, and visual appeal. From the richness of the salmon to the sharp zing of lime juice in the salsa, these components work in perfect harmony.
- Salmon fillets (4, 6 oz each): Choose fresh, firm fillets for the best flaky texture after baking.
- Olive oil (2 tablespoons total): Adds subtle richness and helps crisp the salmon while bringing silkiness to the salsa.
- Salt and pepper: Simple seasoning that enhances the natural flavors of the fish and salsa.
- Fresh lemon juice (1 tablespoon): Adds brightness that cuts through the richness of the salmon.
- Garlic powder (1 teaspoon): Provides a warm, savory undertone that pairs beautifully with seafood.
- Dried thyme (1 teaspoon): Offers an earthy, fragrant note that complements the fish perfectly.
- Fresh cranberries (1/2 cup) or cranberry sauce: Brings a fresh, tart pop to the salsa — feel free to mash lightly for a rustic feel.
- Red onion (1/4 cup, finely chopped): Adds a crisp bite and subtle sweetness balancing the tart cranberries.
- Fresh cilantro (1/4 cup, chopped): Brings herbal brightness that lifts the whole salsa.
- Honey (1 tablespoon) or maple syrup: Perfect touch of natural sweetness to mellow tartness in the salsa.
- Fresh lime juice (1 tablespoon): Offers a zesty acidity to round out the flavors.
- Pecans (1/2 cup, chopped): Crunch factor that adds warmth and a lovely nutty dimension.
How to Make Baked Salmon with Cranberry Salsa and Pecans Recipe
Step 1: Preheat and Prepare the Salmon
Begin by heating your oven to a steady 375°F (190°C) to ensure the salmon bakes evenly. Lay the salmon fillets out on a baking sheet lined with parchment paper or foil for easy cleanup. Drizzle each fillet with olive oil and sprinkle generously with salt, pepper, garlic powder, and thyme. Finish with a squeeze of fresh lemon juice, which brightens the fish while it bakes.
Step 2: Mix the Cranberry Salsa
In a medium bowl, combine fresh cranberries, finely chopped red onion, and chopped cilantro. Drizzle with honey and lime juice for sweetness and zesty tang. Lightly mash the cranberries with the back of a spoon, releasing some juice but leaving plenty of texture. Stir in the chopped pecans and a tablespoon of olive oil to bring everything together with a silky finish. Taste and adjust seasoning with salt, pepper, or more honey if you prefer it sweeter.
Step 3: Bake the Salmon
Place the seasoned salmon fillets into the preheated oven and let them bake for 15–20 minutes. You’ll know they’re perfectly done when the flesh flakes easily with a fork and the internal temperature hits 145°F (63°C). This step is where that tender, juicy texture really comes alive.
Step 4: Assemble and Serve
Once out of the oven, transfer the salmon fillets to plates and generously spoon the vibrant cranberry salsa over the top. Sprinkle with some extra chopped pecans to add a final delightful crunch that’s irresistibly good.
How to Serve Baked Salmon with Cranberry Salsa and Pecans Recipe
Garnishes
Brighten up your plate with a few fresh cilantro sprigs or thin lemon slices. A light dusting of finely chopped green onions can also add a fresh pop of color and subtle onion flavor that enhances the salsa beautifully.
Side Dishes
This dish pairs wonderfully with roasted root vegetables, fluffy quinoa, or a fresh leafy salad. The warm, toasted pecan crunch and zesty cranberry salsa complement simple, clean-sided dishes, letting the salmon shine front and center.
Creative Ways to Present
For a festive touch, serve the salmon fillets atop a bed of wild rice or couscous, allowing the salsa to mingle with the grains. Alternatively, try stacking the fillet on a colorful plate, flanked by crispy kale chips or roasted asparagus to elevate the visual appeal.
Make Ahead and Storage
Storing Leftovers
Place any leftover salmon and cranberry salsa in airtight containers and refrigerate promptly. They will keep well for up to 2 days, though the salmon is best enjoyed fresh for optimal texture and flavor.
Freezing
Because of the delicate nature of baked salmon and fresh salsa, it’s not ideal to freeze leftovers. The texture of the fish may become mushy, and the salsa ingredients can lose their freshness after thawing.
Reheating
Reheat leftover salmon gently in a low oven (around 275°F/135°C) covered loosely with foil to prevent drying out. Avoid microwaving if possible to preserve the flaky texture. Add the cranberry salsa fresh after warming the salmon to maintain its vibrant taste and crunch.
FAQs
Can I use frozen salmon for this recipe?
Absolutely! Just be sure to thaw it thoroughly in the fridge overnight before baking for even cooking and the best texture.
Is this recipe suitable for a dairy-free or vegan diet?
The salmon itself is pescatarian, and the recipe is naturally dairy-free. For a vegan twist, substitute the salmon with a hearty plant-based alternative and use maple syrup instead of honey in the salsa.
How do I know when the salmon is perfectly cooked?
The fish is ready when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). It should be opaque but still moist inside.
Can I prepare the cranberry salsa in advance?
Yes! The salsa can be made a few hours ahead and refrigerated. Just toss the pecans in right before serving to keep them crunchy.
What if I don’t have fresh cranberries?
Use good-quality cranberry sauce or frozen cranberries thawed and lightly mashed. Just adjust the sweetness to taste since pre-made sauce can be sweeter.
Final Thoughts
Whether you’re welcoming a handful of guests or enjoying a cozy dinner for yourself, the Baked Salmon with Cranberry Salsa and Pecans Recipe is a fantastic way to bring festive flavor to your plate with ease. With its perfect balance of juicy salmon, tangy salsa, and crunchy pecans, it quickly becomes a weekday favorite or special occasion star. I can’t wait for you to try this recipe and experience all the vibrant flavors that make it so irresistibly good!
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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
Description
This vibrant and festive Baked Salmon with Cranberry Salsa and Pecans combines tender, flaky salmon fillets baked to perfection with a tangy, sweet, and crunchy cranberry salsa topping. Enhanced with fresh herbs, citrus, and crunchy pecans, this dish is perfect for a healthy and elegant meal, ready in just 30 minutes.
Ingredients
For the Salmon
- 4 salmon fillets (6 oz each)
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 tablespoon fresh lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme (or fresh thyme)
For the Cranberry Salsa
- 1/2 cup fresh cranberries (or 1/2 cup cranberry sauce if using pre-made)
- 1/4 cup finely chopped red onion
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon honey (or maple syrup for a vegan option)
- 1 tablespoon fresh lime juice
- 1/2 cup pecans, chopped
- 1 tablespoon olive oil (for the salsa)
Instructions
- Preheat the oven and prepare the salmon: Preheat your oven to 375°F (190°C). Place the salmon fillets on a baking sheet lined with parchment paper or foil. Drizzle the salmon with 1 tablespoon olive oil, then season with salt, pepper, garlic powder, and thyme. Drizzle with fresh lemon juice and set aside.
- Prepare the cranberry salsa: In a medium bowl, combine the cranberries, red onion, cilantro, honey, and lime juice. Use the back of a spoon to lightly mash the cranberries, releasing some of their juices while leaving some whole for texture.
- Mix in pecans and olive oil: Stir in the chopped pecans and drizzle with 1 tablespoon olive oil. Mix until well combined. Taste and adjust seasoning with additional salt, pepper, or honey, if desired.
- Bake the salmon: Place the prepared salmon fillets in the oven and bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
- Assemble the dish: Once the salmon is cooked, remove it from the oven and place each fillet on serving plates. Spoon a generous amount of cranberry salsa over the top of each salmon fillet and sprinkle with additional chopped pecans for added crunch.
- Serve: Serve immediately with your favorite side dishes, such as roasted vegetables, quinoa, or a fresh salad. Enjoy this vibrant and festive meal!
Notes
- You can substitute fresh cranberries with cranberry sauce if preferred for a smoother salsa texture.
- Maple syrup can be used instead of honey to make the recipe vegan.
- Ensure salmon reaches an internal temperature of 145°F (63°C) for safe consumption.
- Leftover cranberry salsa can be stored in an airtight container in the refrigerator for up to 3 days.
- Feel free to add a pinch of cayenne pepper to the salsa for a slight kick.
