Herb-Crusted Salmon with Cranberry Relish
A lighter option for the holiday table that still feels festive. Bright cranberry relish turns salmon into a Thanksgiving-ready main dish.
Why You’ll Love It
- Ready in under 30 minutes.
- Cranberry ties it straight into Thanksgiving flavors.
- Elegant, colorful presentation.
Equipment You’ll Need
- Baking sheet
- Small saucepan
Serving Suggestions
Pair with roasted green beans or wild rice.
Make-Ahead & Storage Tips
Cranberry relish can be made 2 days ahead.
Ingredients
- 4 salmon fillets (6 oz each)
- 2 tbsp olive oil
- 1 tsp lemon zest
- 1 tsp garlic powder
- 1 tsp dried thyme
- ½ tsp salt
- ½ tsp black pepper
Cranberry Relish:
- 1 cup fresh cranberries
- ¼ cup orange juice
- ¼ cup sugar
- 1 tsp orange zest
Instructions
- Preheat oven to 400°F. Line baking sheet with parchment.
- Rub salmon with olive oil, lemon zest, garlic, thyme, salt, and pepper.
- Bake 12–15 min, until salmon flakes easily.
- For relish: simmer cranberries, orange juice, sugar, and zest until berries burst and sauce thickens.
- Serve salmon topped with cranberry relish.
Yield: 4 servings