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