Holiday Glazed Salmon with Cranberry-Pineapple Relish

Why You’ll Love This Recipe

  • Festive Flavors: The combination of cranberries, pineapple, and warm spices screams holiday cheer.
  • Easy to Make: With just a few simple steps, this recipe comes together quickly.
  • Healthy and Delicious: Packed with omega-3s and natural sweetness, it’s a guilt-free indulgence.
  • Versatile Pairing: Complements a wide range of side dishes like roasted veggies or grains.
  • Impressive Presentation: The vibrant colors and garnish make it look as good as it tastes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the salmon:

  • 4 salmon fillets
  • 2 tablespoons olive oil
  • 2 tablespoons maple syrup
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste

For the cranberry-pineapple relish:

  • 1 cup fresh or frozen cranberries
  • 1/2 cup pineapple, diced
  • 1/4 cup orange juice
  • 2 tablespoons honey
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • Fresh rosemary sprigs (for garnish)

Directions

  1. Prepare the salmon glaze:
    In a small bowl, mix maple syrup, Dijon mustard, olive oil, garlic powder, salt, and pepper. Brush the salmon fillets generously with the glaze.
  2. Cook the salmon:
    Heat a skillet over medium heat and sear the salmon for 3-4 minutes per side until golden and cooked through. Alternatively, bake at 375°F (190°C) for 15-20 minutes.
  3. Make the cranberry-pineapple relish:
    In a small saucepan, combine cranberries, pineapple, orange juice, honey, cinnamon, and ground ginger. Simmer over medium heat for 10-12 minutes, stirring occasionally, until the cranberries burst and the sauce thickens.
  4. Assemble:
    Plate the salmon and spoon the cranberry-pineapple relish over the top. Garnish with fresh rosemary sprigs for a festive touch.
  5. Serve:
    Pair with roasted vegetables or wild rice for a complete holiday meal.

Servings and Timing

  • Servings: 4
  • Prep Time: 10 minutes
  • Cooking Time: 20 minutes
  • Calories: 320 Kcal per serving

Variations

  • Vegetarian Option: Swap salmon for roasted sweet potatoes or butternut squash for a plant-based version.
  • Spicy Twist: Add a pinch of cayenne pepper to the glaze for a hint of heat.
  • Citrus Swap: Use lemon juice instead of orange juice for a brighter flavor profile.
  • Alternative Proteins: Try this recipe with chicken breasts or pork chops for a different take.
  • Herb Variations: Use thyme or parsley instead of rosemary for garnish.

Storage/Reheating

  • Storage: Store leftover salmon and relish separately in airtight containers in the refrigerator for up to 3 days.
  • Reheating: Gently reheat the salmon in a skillet over medium heat or in the oven at 300°F (150°C) until warmed through. Reheat the relish in a small saucepan over low heat, adding a splash of water if needed.

FAQs

1. Can I use frozen salmon fillets?

Yes, just thaw them completely before preparing the recipe.

2. Can I make the relish ahead of time?

Absolutely. Prepare the relish up to 2 days in advance and store it in the refrigerator.

3. What side dishes go best with this salmon?

Roasted vegetables, wild rice, mashed potatoes, or a crisp green salad pair beautifully.

4. Can I substitute the cranberries with another fruit?

Pomegranate seeds or diced cherries can be great substitutes for cranberries.

5. How do I know when the salmon is done?

The salmon is cooked when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).

6. Can I grill the salmon instead?

Yes, grill the salmon over medium heat for 4-5 minutes per side, brushing with the glaze as it cooks.

7. Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free.

8. Can I use canned pineapple instead of fresh?

Yes, canned pineapple works, but drain it well to avoid excess liquid.

9. How do I prevent the salmon from sticking to the skillet?

Ensure your skillet is hot and lightly oiled before adding the salmon.

10. Can I freeze the cooked salmon?

Yes, freeze cooked salmon in an airtight container for up to 3 months. Thaw and reheat gently before serving.

Conclusion

Holiday Glazed Salmon with Cranberry-Pineapple Relish is a delightful dish that brings elegance and flavor to your festive table. Whether you’re hosting a grand holiday feast or looking for a special dinner idea, this recipe is sure to impress. With its vibrant relish and perfectly cooked salmon, it’s a celebration of taste and tradition in every bite.

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