Description
This Holiday Glazed Salmon with Cranberry Pineapple Relish is a festive and flavorful main course perfect for special occasions. Salmon fillets are baked to perfection with a sweet and tangy maple-Dijon glaze, then topped with a vibrant cranberry pineapple relish that adds a zesty contrast. The dish is simple to prepare and pairs wonderfully with wild rice or roasted vegetables, making it an elegant yet easy holiday meal.
Ingredients
Scale
For the Salmon:
- 4 salmon fillets (about 6 oz each)
- 2 tablespoons olive oil
- Salt and black pepper to taste
For the Glaze:
- 1/4 cup maple syrup or honey
- 2 tablespoons Dijon mustard
- 1 tablespoon soy sauce
- 1/2 teaspoon garlic powder
For the Cranberry Pineapple Relish:
- 1 cup fresh or frozen cranberries
- 1/2 cup crushed pineapple (drained)
- 2 tablespoons orange juice
- 1 tablespoon honey or maple syrup
- 1 tablespoon finely chopped red onion
- 1/2 teaspoon grated fresh ginger
- Pinch of salt
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or foil for easy cleanup.
- Make the relish: In a small saucepan, combine cranberries, crushed pineapple, orange juice, honey, finely chopped red onion, grated fresh ginger, and a pinch of salt. Bring the mixture to a simmer over medium heat and cook for 8 to 10 minutes until the cranberries burst and the relish thickens. Remove from heat and let it cool slightly.
- Prepare the glaze: In a small bowl, whisk together maple syrup (or honey), Dijon mustard, soy sauce, and garlic powder until well combined to create a flavorful glaze.
- Season and oil the salmon: Place salmon fillets on the prepared baking sheet. Drizzle each with olive oil and season both sides with salt and black pepper.
- Glaze the salmon: Generously brush the salmon fillets with the prepared glaze, ensuring an even coating for maximum flavor.
- Bake the salmon: Bake the glazed salmon in the preheated oven for 12 to 15 minutes, or until the salmon flakes easily with a fork, indicating it is cooked through.
- Serve: Plate the baked salmon fillets and top each with a spoonful of the cranberry pineapple relish. Garnish with fresh herbs if desired and serve immediately.
Notes
- The cranberry pineapple relish can be made a day in advance and chilled to allow flavors to meld.
- This festive salmon dish pairs beautifully with wild rice or roasted seasonal vegetables for a complete holiday meal.
- For a less sweet glaze, reduce the amount of maple syrup or honey in the recipe.
- If fresh cranberries are not available, frozen cranberries work just as well.
