The Thanksgiving combo nobody talks about but everyone needs! Fresh cranberry sauce paired with flaky oven-baked salmon creates a simple, festive holiday dinner. The cranberry sauce is sweet, tangy, and cozy, taking under 15 minutes to prepare. The salmon, baked to tender perfection, complements the sauce beautifully. Save this recipe for a dreamy fall dinner that’s fresh and flavorful.
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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.
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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