This festive Cranberry & Pecan Crusted Salmon pairs rich, flaky fish with a crunchy sweet‑tart topping. Fresh cranberries, toasted pecans, and a kiss of brown sugar create a gorgeous crust that feels special enough for holidays yet is simple enough for weeknights. Ready in just 30 minutes, it’s an effortless showstopper.
Ingredients
- 4 salmon fillets (about 5–6 oz / 140–170 g each)
- 1 cup fresh cranberries, chopped
- 1/2 cup pecans, finely chopped
- 1/4 cup breadcrumbs (panko or regular)
- 2 tablespoons brown sugar, lightly packed
- 2 tablespoons Dijon mustard
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
- In a mixing bowl, combine the chopped cranberries, pecans, breadcrumbs, brown sugar, and a pinch of salt and pepper. Stir until evenly mixed.
- Place the salmon fillets skin‑side down on the prepared baking sheet. Pat dry with paper towels and season the tops lightly with salt and pepper.
- Spread a thin, even layer of Dijon mustard over the top of each fillet; this helps the crust adhere and adds flavor.
- Spoon the cranberry and pecan mixture over the mustard‑coated salmon, dividing it evenly among the fillets. Gently press the mixture so it sticks and forms a compact crust.
- Drizzle the olive oil evenly over the tops of the crusted salmon to encourage browning and keep the topping moist.
- Bake in the preheated oven for 15–20 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 125–130°F (52–54°C) for medium, or to your preferred doneness.
- Remove from the oven and let rest for 2–3 minutes. Garnish with chopped fresh parsley and serve warm.
Variation
- Use skin‑on salmon fillets if you like a slightly richer flavor; the skin helps keep the fish especially moist.
- Swap in walnuts or almonds for the pecans, or use a mix of nuts for a different crunch and flavor profile.
- Make it gluten‑free by using certified gluten‑free breadcrumbs or finely crushed gluten‑free crackers in place of regular breadcrumbs.
Cooking Notes
- Aim to slightly undercook the salmon in the oven; it will continue to cook from residual heat while resting, keeping it juicy.
- If the topping is browning too quickly, tent the tray loosely with foil for the last few minutes of baking.
- For very thin tail pieces, fold the thin end under itself so all fillets cook more evenly.
Serving Suggestions
- Serve with creamy mashed potatoes or a wild rice pilaf to soak up the juices and balance the tangy cranberries.
- Pair with simple green sides like roasted Brussels sprouts, green beans, or a crisp mixed salad with citrus dressing.
- For a lighter meal, plate the salmon over a bed of mixed greens, adding extra fresh cranberries and toasted nuts on top.
Tips
- Chop the cranberries and pecans finely so the crust packs together and adheres well to the salmon.
- Pat the salmon very dry before seasoning; this helps the mustard and topping cling and promotes even cooking.
- Bring salmon closer to room temperature for 10–15 minutes before baking so it cooks more evenly throughout.
Prep Time
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutritional Information (Per Serving)
- Calories: 320 kcal (approx.)
- Protein: 27 g (approx.)
- Sodium: 260 mg (approx.)
Frequently Asked Questions
- Can I use frozen salmon fillets?
Yes, just thaw them completely in the refrigerator, pat very dry, and proceed with the recipe to ensure the crust stays crisp. - Can I use dried cranberries instead of fresh?
You can, but the topping will be sweeter and less tart. Chop them and reduce the brown sugar slightly if you prefer. - How do I know when the salmon is done?
The flesh should be opaque and flake easily with a fork, or register 125–130°F (52–54°C) in the thickest part for medium doneness. - Can I make this ahead?
You can mix the topping a few hours in advance and refrigerate it. Top the salmon just before baking so the crust stays crunchy.
Conclusion
Cranberry & Pecan Crusted Salmon is a beautifully festive main that delivers big flavor with minimal effort. The sweet‑tart cranberries and buttery pecans form a golden crust over tender baked salmon, making every bite feel special. Perfect for holidays or any cozy evening when you want something a little extra.
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Cranberry & Pecan Crusted Salmon
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten-optional, Pescatarian
Description
This festive Cranberry & Pecan Crusted Salmon pairs rich, flaky fish with a crunchy sweet‑tart topping. Fresh cranberries, toasted pecans, and a kiss of brown sugar create a gorgeous crust that feels special enough for holidays yet is simple enough for weeknights. Ready in just 30 minutes, it’s an effortless showstopper.
Ingredients
Scale
- 4 salmon fillets (about 5–6 oz / 140–170 g each)
- 1 cup fresh cranberries, chopped
- 1/2 cup pecans, finely chopped
- 1/4 cup breadcrumbs (panko or regular)
- 2 tablespoons brown sugar, lightly packed
- 2 tablespoons Dijon mustard
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
- In a mixing bowl, combine the chopped cranberries, pecans, breadcrumbs, brown sugar, and a pinch of salt and pepper. Stir until evenly mixed.
- Place the salmon fillets skin‑side down on the prepared baking sheet. Pat dry with paper towels and season the tops lightly with salt and pepper.
- Spread a thin, even layer of Dijon mustard over the top of each fillet; this helps the crust adhere and adds flavor.
- Spoon the cranberry and pecan mixture over the mustard‑coated salmon, dividing it evenly among the fillets. Gently press the mixture so it sticks and forms a compact crust.
- Drizzle the olive oil evenly over the tops of the crusted salmon to encourage browning and keep the topping moist.
- Bake in the preheated oven for 15–20 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 125–130°F (52–54°C) for medium, or to your preferred doneness.
- Remove from the oven and let rest for 2–3 minutes. Garnish with chopped fresh parsley and serve warm.
Notes
- For a crisper crust, use panko breadcrumbs and broil for the last 1–2 minutes, watching closely.
- If your cranberries are very tart, add an extra teaspoon of brown sugar to balance the flavor.
- Salmon thickness will affect cook time; thicker fillets may need the full 20 minutes, thinner ones closer to 15.
- Lightly toasting the pecans in a dry skillet before chopping intensifies their nutty flavor.
- If using skinless salmon, line the tray well so the fish doesn’t stick when serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 salmon fillet with topping
- Calories: 320 kcal
- Sugar: 8 g (approx.)
- Sodium: 260 mg (approx., will vary with salt and mustard)
- Fat: 18 g (approx.)
- Saturated Fat: 3 g (approx.)
- Unsaturated Fat: 14 g (approx.)
- Trans Fat: 0 g
- Carbohydrates: 13 g (approx.)
- Fiber: 2 g (approx.)
- Protein: 27 g (approx.)
- Cholesterol: 75 mg (approx.)
Keywords: cranberry pecan salmon, holiday salmon, baked salmon, crusted salmon, Christmas main course, easy festive dinner