Description
A delicious salmon fillet glazed with a sweet and tangy cranberry apple cider sauce, served over caramelized onions and topped with toasted almonds and orange zest.
Ingredients
Scale
- 1 pound salmon fillets
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 tablespoon fresh thyme, chopped
- 2 cups fresh cranberries
- 1/4 cup brown sugar
- 1 cup apple cider
- 1/2 teaspoon ground cinnamon
- 1 large yellow onion, thinly sliced
- 1 tablespoon butter
- 1 tablespoon olive oil
- Pinch of salt
- 3 tablespoons sliced almonds, toasted
- Zest of 1/2–1 orange
- Fresh orange segments
- Fresh thyme or parsley
- Mashed potatoes, wild rice, or creamy polenta, for serving
Instructions
- In a skillet, heat 1 tablespoon butter and 1 tablespoon olive oil over medium-low.
- Add sliced onion and a pinch of salt.
- Cook slowly for 20–25 minutes, stirring occasionally, until deep golden and sweet. Remove from the pan and set aside.
- Heat 2 tablespoons olive oil in a large skillet over medium heat.
- Pat the salmon dry and season generously with salt and pepper.
- Place the salmon skin-side down in the skillet and cook for about 4 minutes.
- Flip and cook another 3–4 minutes until the salmon flakes easily. Transfer to a plate while you prepare the glaze.
- In the same skillet, melt 2 tablespoons butter.
- Add the chopped thyme.
- Stir in the cranberries, brown sugar, apple cider, and cinnamon. Season lightly with salt and pepper.
- Let the mixture simmer uncovered for 10–15 minutes, stirring occasionally, until the cranberries burst and the sauce thickens to a jam-like consistency. Add a splash of cider if the mixture becomes too thick.
- Place sliced almonds in a dry skillet. Toast over medium heat for 2–3 minutes, stirring often, until lightly golden and fragrant. Remove immediately to prevent burning.
- Add the salmon (and any juices) back into the cranberry glaze. Spoon the warm sauce over the fillets to coat them.
- Add the caramelized onions onto each serving plate as a base. Place the glazed salmon on top.
- Sprinkle generously with toasted almonds. Finish with orange zest and fresh orange segments for brightness and freshness. Add fresh herbs if desired.
- Serve warm with extra cranberry-orange glaze spooned over the top.
Notes
- This dish pairs beautifully with wild rice, mashed potatoes, creamy polenta, and roasted vegetables.
- Serve warm for the best flavor experience.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 fillet
- Calories: 350
- Sugar: 12g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg