This festive oven baked salmon with cranberry orange relish requires very little prep, minimal ingredients and it delivers restaurant-worthy flavor in just 20 minutes.
This salmon recipe is easy to make and the orange and cranberry relish make it look impressive at the table. It is perfect for a festive holiday meal.
Ingredients
For this easy and festive salmon recipe I love to use a whole salmon fillet and serve it whole to share family style at the table.
- Salmon: I'm using a wild-caught Alaskan sockeye salmon fillet with the skin on. Buy the best quality you can find.
- Oranges: We will use 2 oranges for this recipe, they brighten up the cranberry relish for and make a delicious citrusy topping.
- Fresh Cranberries: To create the zesty relish, they add a nice balance of sweetness and acidity.
- Granulated sugar: they help balance the tartness in the cranberry relish.
- Rosemary: Adds aroma and flavor to the relish. Thyme would also be great in this recipe.
Cooking method
Bake the salmon
I like to prep the salmon by removing the pin bones with fish tweezers. You can also remove them after cooking but I prefer to tweeze them before.
Squeeze half an orange on top of the salmon flesh and let it sit at room temperature for 5 minutes.
Sprinkle the salmon generously with kosher salt and pepper.
Top the salmon with some orange slices and bake.
Prepare the cranberry relish
Using a food processor, combine the cranberries, salt, sugar and oranges.
Pulse on high for 5 seconds at a time until all the ingredients are incorporated evenly.
Place on a bowl and reserve.
When the salmon is done baking, top with the cranberry relish and garnish with rosemary. Serve with arugula salad or your favorite green salad and enjoy.
Useful tools
For this recipe it is nice to have a pair of fish tweezers to remove the pin bones from the salmon.
You will need some parchment paper to line the baking tray.
For the cranberry relish, a small food processor is the perfect tool to achieve a chunky consistency.
Serving suggestions
This salmon goes great with a fresh arugula and parmesan salad sprinkled with salt and pepper and tossed in olive oil.
This fish would also be great with some air fryer smashed potatoes and garlic lemon asparagus.
Reheating and storage
If planning to have leftovers, it is best to store the relish and salmon separately.
Store the fish in an airtight container in the fridge for up to 2 days.
The relish can be stored in a small jar with a lid for up to 3 days.
I like to reheat my salmon at low temperature in the air fryer (290-300F) in the air fryer for about 5 minutes or until heated through.
Oven Baked Salmon with Cranberry Orange Relish
Ingredients
- 1 lb salmon fillet
- 2 oranges
- 1 cup cranberries
- ¼ cup sugar
- 1 rosemary sprig garnish
- salt and pepper to taste
Instructions
- Preheat oven to 330F.
- Place the salmon in a parchment paper lined baking sheet, skin side down.1 lb salmon fillet
- Squeeze half an orange and sprinkle generously with salt and pepper.salt and pepper to taste
- Top with 3-4 orange slices and bake for 20 minutes.2 oranges
- Slice half and orange and combine it with the cranberries and sugar in a food processor. Pulse on high for 5 seconds, use a spatula to combine and pulse again for another 3-5 seconds until the relish is chunky and thick but no big pieces remain.1 cup cranberries, ¼ cup sugar
- Add the relish on top the salmon fillet or serve individual fillets and top as desired. Garnish with a rosemary sprig, serve and enjoy.1 rosemary sprig
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