If you are craving something fresh, festive, and packed with bright flavors, this Baked Salmon with Cranberry Salsa and Pecans Recipe is going to be your new weeknight favorite. Juicy, tender salmon pairs beautifully with the zing of a homemade cranberry salsa, where tart cranberries meet the gentle heat of jalapeño and the sweetness of honey. Toasted pecans add a delightful crunch, turning a simple meal into a feast that feels both comforting and sophisticated. Every element shines, making this dish as vibrant in color as it is in taste.
Ingredients You’ll Need
Gathering the right ingredients is the first step to creating a dish that’s simple yet bursting with flavor. Each item here plays an important role, whether it’s the richness of the salmon or the fresh tartness of the cranberries that gives the salsa its zing.
- Salmon fillets (4, about 6 oz each): Choose fresh salmon for the best texture and flavor, a fantastic source of protein and omega-3s.
- Olive oil (1 tablespoon): Helps the salmon develop a lovely sheen and keeps it moist during baking.
- Salt and black pepper: Essential for seasoning and enhancing the natural flavors of the fish.
- Fresh cranberries (1 cup): The star of the salsa, providing a tart, vibrant base that elevates the whole dish.
- Red onion (1/4 cup, finely diced): Adds a sharp, slightly sweet crunch that balances the salsa.
- Jalapeño (1 small, seeded and finely chopped): Brings a subtle heat that wakes up the palate without overpowering the other flavors.
- Fresh cilantro (2 tablespoons chopped): Offers a burst of herbaceous freshness that brightens the salsa.
- Lime juice (1 tablespoon): Adds acidity to lift and harmonize the salsa’s flavors perfectly.
- Honey or maple syrup (1 tablespoon): Sweetens just enough to counterbalance the tartness and heat.
- Pinch of salt: Enhances all the salsa ingredients, bringing the flavors together.
- Chopped toasted pecans (1/4 cup): Provide a crunchy texture and nutty depth that elevate the salmon topping.
- Extra cilantro or lime wedges for garnish: Optional but recommended to add a fresh finishing touch.
How to Make Baked Salmon with Cranberry Salsa and Pecans Recipe
Step 1: Prepare and Season the Salmon
Start by preheating your oven to 400°F (200°C). This temperature ensures the salmon cooks just right—flaky and juicy without drying out. Line a baking sheet with parchment paper or lightly grease it to prevent sticking. Arrange the salmon fillets on the sheet, then drizzle with olive oil. Season generously with salt and black pepper so every bite is flavorful and well-rounded.
Step 2: Bake the Salmon
Place the baking sheet in the oven and bake the fillets for about 12 to 15 minutes. You’ll know it’s done when the salmon flakes easily with a fork but still looks moist. This simple oven method lets the natural oils in the fish shine through while maintaining an inviting texture.
Step 3: Make the Cranberry Salsa
While the salmon cooks, blend your salsa ingredients. Toss the fresh or thawed cranberries into a food processor and pulse a few times until roughly chopped—you want texture, not a puree. Transfer to a mixing bowl, then stir in the finely diced red onion, jalapeño, chopped cilantro, lime juice, honey, and a pinch of salt. Taste and adjust the balance of sweet, sour, and spicy until it feels just right for you.
Step 4: Toast the Pecans
Toast the pecans lightly in a dry skillet over medium heat for a couple of minutes until fragrant and golden. This step brings out their natural oils and boosts their nuttiness, which is a perfect contrast to the tart cranberry salsa.
Step 5: Assemble and Serve
Once the salmon is out of the oven, spoon a generous amount of cranberry salsa over each fillet. Sprinkle with the toasted pecans and garnish with extra cilantro or lime wedges if you like. Serve immediately to enjoy the warm salmon combined with the fresh, zesty salsa and crunchy nuts.
How to Serve Baked Salmon with Cranberry Salsa and Pecans Recipe
Garnishes
Fresh cilantro sprigs and lime wedges are simple yet impactful garnishes that enhance the visual appeal and flavor. The citrus adds a final pop of brightness that ties the salmon and salsa together beautifully.
Side Dishes
This dish pairs incredibly well with earthy wild rice or roasted seasonal vegetables like Brussels sprouts or butternut squash. The sides complement the salmon’s richness and the salsa’s vibrant notes without overpowering them.
Creative Ways to Present
For a fun twist, try serving the salmon over a bed of mixed greens or alongside quinoa for extra texture. You can also plate the cranberry salsa separately in a small bowl for guests to spoon on to their taste, adding an interactive element to your meal.
Make Ahead and Storage
Storing Leftovers
Leftover salmon with cranberry salsa keeps well in an airtight container in the refrigerator for up to 2 days. Keep the salsa and salmon separated if possible to maintain the best texture.
Freezing
While fresh is best, you can freeze cooked salmon without salsa for up to 1 month. Thaw in the refrigerator overnight before reheating. Salsa is best made fresh but can be prepared a day ahead and refrigerated.
Reheating
Gently reheat salmon in a low oven at 275°F (135°C) for about 10 minutes to avoid drying it out. Add the cranberry salsa fresh after reheating to keep its bright, contrasting flavors intact.
FAQs
Can I use frozen salmon for this recipe?
Absolutely. Just be sure to thaw it completely and pat it dry before cooking to get the best texture and flavor.
Is this recipe spicy?
The jalapeño adds a mild heat, but you can adjust or omit it to suit your taste. The honey in the salsa helps balance any spice.
Can I substitute pecans with another nut?
Yes, walnuts or almonds work well if you want a different crunch or flavor profile.
How do I make the cranberry salsa less tart?
Adding a bit more honey or maple syrup will soften the tartness without losing the salsa’s fresh bite.
Is this recipe suitable for gluten-free diets?
Yes, this entire dish is naturally gluten-free, making it a great choice for anyone avoiding gluten.
Final Thoughts
Once you try this Baked Salmon with Cranberry Salsa and Pecans Recipe, it might just become your go-to when you want something impressive but easy. The mix of textures and flavors is truly something special, and it comes together in less than 30 minutes. Whether for a cozy dinner or entertaining friends, this dish brings warmth and excitement to your table every time. Give it a shot—you won’t regret it!
Print
Baked Salmon with Cranberry Salsa and Pecans Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Baked Salmon with Cranberry Salsa and Pecans is a vibrant and festive main course perfect for any occasion. Tender salmon fillets are oven-baked to perfection, then topped with a zesty and slightly sweet cranberry salsa, adding a fresh contrast. Toasted pecans add a delightful crunch, making this dish both flavorful and nutritious. Easy to prepare and ideal for holiday meals or weeknight dinners.
Ingredients
Salmon
- 4 salmon fillets (about 6 oz each)
- 1 tablespoon olive oil
- Salt and black pepper to taste
Cranberry Salsa
- 1 cup fresh cranberries (or thawed frozen)
- 1/4 cup red onion, finely diced
- 1 small jalapeño, seeded and finely chopped
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lime juice
- 1 tablespoon honey or maple syrup
- Pinch of salt
Topping
- 1/4 cup chopped toasted pecans
- Extra cilantro or lime wedges for garnish
Instructions
- Preheat and prepare salmon: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Season and bake salmon: Place the salmon fillets on the prepared baking sheet. Drizzle each fillet with olive oil and season generously with salt and black pepper. Bake in the preheated oven for 12 to 15 minutes, or until the salmon flakes easily when tested with a fork.
- Make cranberry salsa: While the salmon bakes, add the cranberries to a food processor and pulse several times until they are roughly chopped but not pureed. Transfer the chopped cranberries to a bowl. Stir in the finely diced red onion, chopped jalapeño, fresh cilantro, lime juice, honey or maple syrup, and a pinch of salt. Taste and adjust sweetness or lime juice as desired for balance.
- Assemble and garnish: Once the salmon is cooked, remove it from the oven and spoon a generous amount of the cranberry salsa over each fillet. Sprinkle the chopped toasted pecans on top for added crunch. Garnish with extra cilantro leaves or lime wedges if desired. Serve warm immediately.
Notes
- This dish pairs beautifully with wild rice or roasted vegetables for a well-rounded meal.
- For a milder salsa, reduce the amount of jalapeño or omit it entirely to suit your spice preference.
- Fresh cranberries can be substituted with thawed frozen cranberries if fresh are unavailable.
- Toast pecans in a dry skillet over medium heat for 3-5 minutes, stirring frequently to release their oils and enhance flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
