Thanksgiving Salmon
Elevate your holiday menu with this stunning Thanksgiving Salmon recipe, a flavorful twist on traditional dishes that combines the richness of perfectly seared salmon with the warm, festive notes of a maple-Dijon glaze. Infused with hints of rosemary, cinnamon, and nutmeg, the salmon is baked to tender perfection and topped with a vibrant cranberry-pecan relish made with fresh cranberries, orange zest, and a touch of citrusy sweetness. This easy yet elegant main course comes together in just 35 minutes, making it an ideal centerpiece for your holiday feast. Serve it alongside roasted sweet potatoes or a crisp autumn salad, and watch as it becomes the star of your Thanksgiving table. Perfect for those seeking a lighter, seafood-forward alternative to turkey, this dish balances seasonal flavors with a touch of gourmet elegance.
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Recipe Information
Ingredients
- 4 pieces salmon fillets (skin-on)
- 3 tablespoons maple syrup
- 2 tablespoons Dijon mustard
- 1 teaspoon fresh rosemary
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 0.5 cup fresh cranberries
- 0.25 cup orange juice
- 1 teaspoon zest of orange
- 0.25 cup chopped pecans
- 2 tablespoons fresh parsley (for garnish)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or aluminum foil for easy cleanup.
In a small bowl, whisk together the maple syrup, Dijon mustard, rosemary, cinnamon, nutmeg, salt, and black pepper to make the glaze for the salmon.
Brush the salmon fillets generously with the prepared glaze, ensuring both the top and sides are coated evenly.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Sear the salmon fillets for 2 minutes on each side, starting with the skin side down, to give them a golden-brown crust.
Transfer the seared fillets to the prepared baking sheet and bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
While the salmon bakes, prepare the cranberry-pecan relish. In a small saucepan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the cranberries, orange juice, orange zest, and a pinch of salt. Cook until the cranberries begin to burst, about 5 minutes.
Stir in the chopped pecans and cook for 1-2 more minutes until the mixture thickens slightly. Remove from heat and set aside.
Once the salmon is done, plate the fillets and spoon the cranberry-pecan relish over each piece.
Garnish with freshly chopped parsley and serve immediately. Pair with seasonal sides like roasted sweet potatoes or a fall salad for the perfect Thanksgiving meal.
Nutrition Facts
Calories |
1570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.0 g | 137% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 252 mg | 84% | |
| Sodium | 3294 mg | 143% | |
| Total Carbohydrate | 64.9 g | 24% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 50.3 g | ||
| Protein | 91.8 g | 184% | |
| Vitamin D | 52.6 mcg | 263% | |
| Calcium | 99 mg | 8% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1802 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
