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Baked salmon fillet topped with cranberry salsa and pecans on a plate
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Baked Salmon with Cranberry Salsa & Pecans

A delightful dish combining tender salmon with a tangy yet sweet cranberry salsa and crunchy pecans, perfect for any dining occasion.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: Baked Salmon, Cranberry Salsa, easy recipe, Healthy Dinner, Quick Meal
Servings: 4 servings
Calories: 350kcal

Ingredients

For the salmon

  • 4 fillets Salmon Fillets (about 6 oz each) Rich source of omega-3 fatty acids
  • 2 tablespoons Olive Oil For drizzling over the salmon, adds flavor and healthy fats
  • to taste Salt and Black Pepper Enhances the dish’s flavor profile
  • 1 teaspoon Garlic Powder For an aromatic kick
  • 1 teaspoon Paprika For a subtle smokiness

For the salsa

  • 3/4 cup Cranberries Fresh or dried for tangy sweetness
  • 1/2 cup Mango or Apple (optional) Adds an extra layer of sweetness
  • 1/4 cup Red Onion Finely chopped for crunch and bite
  • 1/4 cup Fresh Cilantro Chopped for a fresh herbaceous note
  • 1 tablespoon Lime Juice For acidity and brightness
  • 1 tablespoon Honey or Maple Syrup Balances flavors

For garnish

  • 1/3 cup Toasted Pecans Chopped for crunch and nuttiness
  • Extra Cilantro For garnish, brightening up the presentation

Instructions

Preparation

  • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • Position the salmon fillets on the baking sheet. Drizzle olive oil over each fillet and season with salt, pepper, garlic powder, and paprika.

Cooking

  • Bake the salmon for 12-15 minutes, or until it flakes easily with a fork.

Prepare Salsa

  • In a medium bowl, combine cranberries, diced mango (or apple), red onion, cilantro, lime juice, and honey. Mix thoroughly and allow to sit for about 10 minutes.

Toast Pecans

  • In a dry skillet, toast the chopped pecans for 2-3 minutes until golden and aromatic.

Assembly

  • Remove the salmon from the oven, plate each fillet, and spoon the cranberry salsa over the top. Sprinkle with toasted pecans and extra cilantro for garnish.

Serving

  • Serve warm with sides like roasted vegetables, quinoa, or a salad.

Notes

Choose fresh, wild-caught salmon for the best flavor. Salsa can be made in advance and stored in the fridge. For a crispy salmon texture, broil in the oven during the last few minutes of cooking.