Glazed Salmon With Cranberry Balsamic Compote Recipe:- This Salmon with a Cranberry Honey Glaze is not only easy to make but also impressive, and it tastes simply incredible! It has a light, sweet, savoury, and flaky texture. In approximately half an hour, it is ready to be used. A lot of helpful hints and images that show each step are included in the recipe.
Glazed Salmon With Cranberry Balsamic Compote Recipe
Cranberry Honey Glazed Salmon Recipe Highlights
This Cranberry Honey Glazed Salmon recipe is perfect for you if you are seeking for a dish that will not only exceed your expectations but will also be absolutely mouthwatering. This dish is not only simple and quick to prepare, but it is also packed with flavour in each and every bite.
Not only is salmon really simple to prepare, but it is also exceptionally delectable and nutritious. As a result, we consume a lot of it around here. This glaze in particular is our favourite of the bunch. The tanginess that is provided by the bourbon and cranberry juice is a wonderful complement to the sweetness that is provided by the honey.
The flavour profile is enhanced by the addition of a bit of paprika, which also adds an appealing smokey touch.
Approximately thirty minutes is all that is required to prepare this Cranberry Honey Glazed Salmon dish, which is tangy, sweet, savoury, and flaky.
This Salmon with a Cranberry Honey Glaze is not only easy to make but also impressive, and it tastes simply incredible! An fantastic, fuss-free supper that would be perfect for the holidays, dinner parties, or a date night at home would be made with this dish.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Honey:Â You can substitute for maple syrup.
- Soy Sauce:Â Use light or all-purpose soy sauce, preferably low sodium.
- Cranberry juice: The tang of the cranberry juice pairs beautifully with the salmon! I like to use no-sugar-added cranberry juice.
- Bourbon: This is optional, but I love to add it because it balances out the sweetness of honey and the fatty taste of the salmon.
- Smoked Paprika: For a delicious smoky flavor!
- Garlic: Fresh garlic is always best, in my opinion. If fresh is not an option, you can substitute 1/2 to 1 teaspoon of garlic powder.
- Salmon:Â I prefer to use fresh, skinless wild salmon, but you can use any variety you like. If using frozen, make sure to thaw before.
- Kosher salt and black pepper:Â For seasoning! I prefer kosher or sea salt for the best flavor.
- Fresh Cranberries:Â The fresh cranberries will add an extra tang and texture to the reduced sauce.
- Dill: To garnish – this is optional
The Best Salmon To Buy
My personal preference is for fresh salmon, but you can get by with frozen salmon just fine. Remember that salmon that has been frozen can be stored for up to four months, but it must be fully defrosted in the refrigerator for a full night before it can be consumed. Choose wild salmon over farmed salmon wherever it is possible.
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Prepare the marinade/sauce.
- Marinate the salmon fillets with half of the sauce
- Bake the salmon.
- Reduce the other half of the sauce over the stove while the salmon is in the oven.
- Smother the cooked salmon with the reduced sauce, garnish and serve immediately.
Storing & Reheating Instructions
Store:Â Keep any leftovers stored in an airtight container in the refrigerator for up to 3 days.
Reheat: Cover the fish loosely with foil. Put the covered fish on a rimmed baking sheet and warm it in a 300°F oven for about 15 minutes, or until it is warmed through. I do not recommend reheating fish in the microwave because it will dry out.
INGREDIENTS
- 4 salmon fillets (about 1.5 lb – 680 g | 6 oz – 180 g each fillets)
- Kosher salt and black pepper to taste
- ½ cup fresh cranberries (optional)
- Dill to garnish (optional)
Cranberry Honey Marinade/Sauce:
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- 1/3 cup (80 ml) honey
- 1/3 cup (80 ml) low sodium soy sauce
- 1/4 cup (60 ml) cranberry juice
- 2 tablespoons (30 ml) bourbon (optional)
- 1 teaspoon smoked Paprika
- 2 garlic cloves, minced
INSTRUCTIONS
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In a small bowl whisk together the honey, soy sauce, cranberry juice, bourbon (if using), paprika, and garlic.
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Place the salmon fillets in a large zipped-top bag. Pour half of this sauce over the salmon fillets, coating them thoroughly. Refrigerate for 15 minutes or up to 2 hours. Note: Marinating Time. I recommend 30 minutes. However, you can go as short as 15 minutes or up to 2 hours. Do not marinate the fish for more than 2 hours because it will start to break down, cook, and become mushy.
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Preheat oven to 400º F (200º C). Line a baking sheet with parchment paper. Set aside.
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Remove salmon fillets from the marinade and place them on the prepared baking sheet. Season lightly with salt and pepper. Discard the marinade.
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Bake for 10 – 15 minutes, or until completely cooked to your liking. Note: The baking time will depend on the size and thickness of your salmon, so make sure to adjust as necessary. Cook until the flesh turns from translucent pink to opaque white all the way up the sides and starts to creep onto the top. You can also use a meat thermometer; the internal temperature of cooked salmon should be between Medium-rare: 125º F (51º C) and Medium: 140º F (60º C).
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Meanwhile, prepare the sauce: Place the remaining marinade/sauce and fresh cranberries (if using) into a small saucepan over medium heat. Bring to a boil, then reduce heat to low-medium and allow to simmer for 5 – 8 minutes, or until the sauce has reduced into a glaze and the cranberries are soft and have burst out.
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When the salmon is ready, remove it from the oven. Transfer to a serving plate and drizzle the reduced sauce over the salmon.
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Garnish with dill and serve.
