We eat salmon often at our house, and this colorful version feels special enough for the holidays yet easy enough for a weeknight. Best of all, it’s ready in about 45 minutes with easy cleanup.

Cranberry Orange Glazed Salmon FAQs

Got questions? We’ve got answers! These quick FAQs cover a few common questions about making cranberry orange salmon.

More Salmon Favorites

Salmon makes a regular appearance at our dinner table! Next, try Blackened Salmon Fillets, Creamy Tuscan Salmon, or a fresh and flavorful Teriyaki Salmon Bowl.

Cranberry Orange Glazed Salmon

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

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Cranberry Orange Glazed Salmon is an easy sheet-pan dinner featuring tender salmon, a sweet-tart cranberry citrus glaze, and roasted sweet potatoes, Brussels sprouts, and red onion.

Ingredients

For Salmon and Roasted Vegetables

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• 4 salmon fillets, about 6 ounces each
• 2 medium sweet potatoes, peeled and cut into 1-inch cubes
• 1 pound Brussels sprouts, trimmed and halved
• 1 small red onion, cut into wedges
• 2 tablespoons olive oil
• 1 teaspoon kosher salt, plus more for seasoning the salmon
• ½ teaspoon black pepper, plus more for seasoning the salmon
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika

For the Cranberry Orange Glaze

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• 1 cup fresh or frozen cranberries
• ½ cup orange juice
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• 1 tablespoon soy sauce
• 1 teaspoon orange zest
• 2 cloves garlic, minced

For Serving

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• Chopped fresh parsley
• Orange slices, optional

Instructions

1. Preheat oven to 425°F. Line a large rimmed baking sheet with foil or parchment paper. Toss the sweet potatoes, Brussels sprouts, and red onion with olive oil, salt, pepper, garlic powder, and smoked paprika. Spread the vegetables in a single layer on the prepared pan and roast for 20 minutes.

2. Meanwhile, combine the cranberries, orange juice, honey, Dijon mustard, soy sauce, orange zest, and garlic in a small saucepan. Cook over medium heat for 8–10 minutes, stirring frequently, until the cranberries burst and the glaze thickens. Gently mash some of the cranberries with the back of a spoon, if desired.

3. Pat the salmon dry and season lightly with salt and pepper. Stir the vegetables, move them toward the sides of the pan, and place the salmon in the center. Spoon the cranberry orange glaze generously over each fillet.

4. Return the pan to the oven and roast for 10–12 minutes, or until the vegetables are tender and the salmon is cooked through. The salmon should flake easily with a fork and reach an internal temperature of 145°F. Let rest for 2–3 minutes, then garnish with parsley and serve with any remaining glaze and orange slices, if desired.

Notes

Frozen cranberries can be added directly to the saucepan without thawing.

Cut the sweet potatoes into evenly sized pieces so they cook at the same rate.

Avoid overcrowding the baking sheet so the vegetables roast instead of steam.

The cranberry orange glaze can be made up to 3 days ahead and refrigerated in an airtight container.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 3893Total Fat: 231gSaturated Fat: 45gUnsaturated Fat: 186gCholesterol: 1154mgSodium: 1979mgCarbohydrates: 43gFiber: 8gSugar: 19gProtein: 403g

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used and are just estimates. We encourage, especially if these numbers are important to you, to calculate these on your own for most accurate results.

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The post Cranberry Orange Glazed Salmon appeared first on TidyMom®.

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