This Cranberry Pecan Crusted Salmon makes a perfect post-Thanksgiving lunch or dinner! Snag some yummy leftover cranberry sauce to whip up this sweet and savory salmon!
Please tell me you have a little leftover cranberry sauce taking up real estate in your fridge. In the freezer even?
If not I’m going to go ahead and request you make a teensy bit more so you can whip up this delicious cranberry pecan salmon!
It’s the most delightful blend of flavors with a combination of sweetness and tartness from the cranberries, nuttiness from the pecans, and… ok I have literally no idea how to accurately describe the taste of salmon but it pairs oh-so-well that you might even win over a few salmon-skeptic friends or family members in the process!
Cranberry Pecan Crusted Salmon
The recipe below yields 2 tasty servings, but feel free to double or triple the recipe as needed to feed your crew!
Cranberry Pecan Crusted Salmon
Snag some yummy leftover cranberry sauce to whip up this sweet + savory salmon! This Cranberry Pecan Crusted Salmon makes a perfect post-Thanksgiving lunch or dinner!
Preheat oven to 400°F.
- Combine pecans, panko, salt, and parsley in a small bowl.
- Melt butter and pour over pecan mixture, tossing to coat.
- Pat salmon dry and spread with cranberry sauce, about 2 TBSP per filet, then top with pecan topping.
- Bake 10-15 minutes, until salmon is tender and flakes easily with a fork. The general rule of thumb is 10 minutes of cook time per inch of thickness, which should help you adjust times based on the cut used.
After removing the skin, plate the steamy salmon atop the fresh baby spinach as a salad, or gently wilt spinach in a skillet with a little butter and a pinch of salt. I typically go the salad route for salmon lunches and the wilted, cooked route with the spinach when serving salmon up for dinner. Choose your favorite method! Enjoy!
Use skin-on salmon for easy serving and simply remove just before plating by inserting a knife or a thin spatula between the salmon and the skin. This is my favorite method for keeping the fish from flaking into a mess and assuring easy transfer from oven to plate. You can use fresh from the market salmon or frozen salmon, defrosted in the refrigerator overnight.
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
Serving it up salad-style? Fabulous! Here’s a super simple and deeeeeelish dressing to drizzle over your baby spinach:
- 2 TBSP light olive oil, avocado oil, or grape seed oil
- 1 clove of garlic, smashed and minced (1/4 tsp)
- 1 TBSP fresh lime juice
- 1 TBSP orange juice
- a pinch of salt
- a dash of black pepper
To make the dressing, simply combine the above ingredients in a small mason jar, tightly secure with a lid, and shake well. Easy peasy!
Who says fish can’t be festive too?
Hope you love this snazzed up salmon as much as I do!
If you get a chance to try cranberry salmon recipe, let me know! Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation. I can’t wait to see what you whip up!