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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Add cranberries, water, and sugar to a saucepan.
Bring to a gentle boil, then lower heat and simmer for 10–12 minutes until berries burst and sauce thickens.
Stir in cinnamon and chopped pecans.
Let cool; the sauce will thicken as it sits.
Season salmon fillets with salt and pepper.
Spread homemade cranberry sauce on top of the salmon fillets.
Bake at 400°F for 12–15 minutes until flaky and tender.
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For a nuttier flavor, toast the pecans before adding them to the cranberry sauce.
Make the cranberry sauce ahead of time; it keeps well in the fridge for up to a week.
Use fresh salmon for the best texture and flavor.
Can I use frozen cranberries for the sauce?
Yes, frozen cranberries work well. No need to thaw them; just add them directly to the saucepan.
How do I know when the salmon is done?
The salmon is done when it flakes easily with a fork and has an opaque appearance.
Can I substitute sugar in the cranberry sauce?
You can use honey or maple syrup as a substitute, but the flavor and sweetness level may vary.
What can I serve alongside this dish?
Pair it with roasted vegetables, mashed potatoes, or a simple green salad for a complete meal.
Can I make this dish for a larger group?
Yes, simply scale up the ingredients based on the number of servings needed.
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