Cranberry Dijon Baked Salmon with Pecan Herb Crust
A seasonal cranberry Dijon baked salmon recipe with clear preparation, food-safe doneness cues, and serving guidance.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 47 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 center-cut salmon fillet (2 to 2 1/2 pounds), skin on and pin bones removed
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/3 cup whole-berry cranberry sauce
- 2 tablespoons Dijon mustard
- 1 tablespoon pure maple syrup
- 1 teaspoon orange zest
- 1 tablespoon fresh orange juice
- 1/2 cup finely chopped pecans
- 1/3 cup panko breadcrumbs
- 2 tablespoons chopped fresh parsley
- 1 teaspoon fresh thyme leaves
- 2 tablespoons olive oil
- Orange wedges and parsley, for serving
Instructions
- Prepare: Heat the oven to 400°F (205°C). Line a rimmed sheet pan with parchment. Pat the salmon dry, place it skin-side down, and season with salt and pepper.
- Make the glaze: Stir together cranberry sauce, Dijon, maple syrup, orange zest, and orange juice. Spread two-thirds of the glaze evenly over the salmon.
- Mix the crust: Combine pecans, panko, parsley, thyme, and olive oil until evenly moistened. Press the mixture over the glazed salmon.
- Bake: Bake for 16 to 22 minutes, depending on thickness, until the center reaches 125°F to 130°F (52°C to 54°C) for moist salmon or 145°F (63°C) for fully cooked salmon.
- Rest: Rest for 5 minutes. Warm the reserved glaze briefly and spoon it around, rather than over, the crisp crust.
- Serve: Transfer to a platter and garnish with orange wedges and parsley. Portion with a thin spatula, leaving the skin behind if preferred.
Notes
For best results, verify doneness by the stated temperature and texture cues. Refrigerate perishable leftovers within 2 hours.