The Holiday Glazed Salmon with Cranberry-Pineapple Relish is the showstopping centerpiece your festive table has been waiting for! This gorgeous main combines melt-in-your-mouth, oven-baked salmon with a glistening glaze that’s perfectly tangy, sweet, and aromatic. It’s then crowned with a jewel-toned relish of cranberries and pineapple that just bursts with holiday flavor in every bite. Quick to make and bursting with flavor, this dish is as beautiful as it is delicious—effortlessly turning any dinner into a celebratory feast.
Ingredients You’ll Need
You’ll be amazed at how a handful of bright, fresh ingredients come together to make the Holiday Glazed Salmon with Cranberry-Pineapple Relish sing! Each component plays a starring role—bringing depth, contrast, and vibrant color, so don’t skip a thing. Here’s exactly what you’ll need:
- Salmon Fillets: Choose four 6-ounce fillets for perfect portions and rich, buttery flavor.
- Olive Oil: Keeps the salmon moist while it bakes and adds a subtle fruity note.
- Salt and Pepper: Just a sprinkle brings out the natural flavors of the fish and glaze.
- Orange Juice: Adds citrusy brightness and ties both the glaze and relish together beautifully.
- Maple Syrup or Honey: Offers a gentle, natural sweetness to balance the tartness of cranberries.
- Dijon Mustard: Infuses the glaze with a tangy, savory backbone—it’s the secret to the complex flavor.
- Garlic Powder: Gives just the right touch of aromatics without overpowering the glaze.
- Ground Ginger: Adds subtle warmth and holiday spice to both glaze and fish.
- Fresh or Frozen Cranberries: Burst with tart, ruby-red juiciness in the relish.
- Crushed Pineapple (with juice): Lends tropical sweetness and a lovely golden color to your relish.
- Orange Juice (for relish): Enhances the fruitiness and moisture of the cranberry-pineapple medley.
- Maple Syrup or Sugar: Balances the tart cranberries—use your favorite for a touch of homey flavor.
- Ground Cinnamon: Just a pinch gives the relish that warm, holiday aroma.
- Pinch of Salt: Rounds out the sweetness and sharpness, making all the flavors pop.
- Chopped Fresh Parsley (optional): A sprinkle for color and freshness when serving.
How to Make Holiday Glazed Salmon with Cranberry-Pineapple Relish
Step 1: Prep the Salmon Fillets
Start by preheating your oven to 400°F. Line a baking sheet with foil and give it a quick spray or brush with a little olive oil—this not only makes cleanup a breeze, it keeps the salmon from sticking. Lay your salmon fillets nicely spaced on the sheet, drizzle with olive oil, and season liberally with salt and fresh-cracked black pepper. You’ll already notice the color start to pop!
Step 2: Whisk Up the Glaze
In a small bowl, whisk together orange juice, maple syrup (or honey), Dijon mustard, garlic powder, and ground ginger. This is where the magic happens—the orange juice provides zesty brightness, while the maple syrup adds glossy sweetness and the mustard gives just enough tang to cut through the richness of the fish.
Step 3: Glaze and Bake the Salmon
Brush half of your aromatic glaze over the salmon fillets, making sure to coat them evenly for a gorgeous sheen. Slide the tray into your preheated oven and bake for 10–12 minutes. At the halfway point, pause to brush the remaining glaze on top—this layering creates a beautifully caramelized finish without overcooking the fish.
Step 4: Make the Cranberry-Pineapple Relish
While your salmon bakes, it’s time to whip up the crown jewel of this dish: the cranberry-pineapple relish. In a small saucepan, combine cranberries, crushed pineapple with juice, orange juice, maple syrup (or sugar), ground cinnamon, and a pinch of salt. Bring the mixture to a gentle simmer over medium heat. Stir occasionally and let the cranberries burst and the mixture reduce—this takes around 8–10 minutes.
Step 5: Assemble the Dish
Once your salmon is cooked through and flaky (it should practically glisten and yield to a fork), transfer the fillets to plates or a serving platter. Spoon the cranberry-pineapple relish generously over each portion, letting that vibrant color spill over the glaze. Sprinkle with freshly chopped parsley if you want an extra touch of green and lift!
How to Serve Holiday Glazed Salmon with Cranberry-Pineapple Relish
Garnishes
The finishing touch is all about amplifying that festive spirit. A small handful of chopped fresh parsley adds not just vibrant color but a hint of garden-fresh flavor. For special occasions, you could even zest a little orange or scatter a few pomegranate arils on top—more sparkle, more joy!
Side Dishes
This Holiday Glazed Salmon with Cranberry-Pineapple Relish loves company! Serve it with a scoop of nutty wild rice for contrast, roasted Brussels sprouts for earthiness, or smooth garlic mashed potatoes to soak up the bright relish. The key is choosing sides that can handle all the bold, lively flavors on your plate.
Creative Ways to Present
For a dinner party, try arranging the salmon fillets on a long platter, layering the cranberry-pineapple relish in a striking line down the center. Individual plates get extra attention with a little sauce swoosh and carefully scattered garnish. Or, for a family-style feast, serve the relish on the side and let everyone top their salmon just the way they like.
Make Ahead and Storage
Storing Leftovers
Have some leftover Holiday Glazed Salmon with Cranberry-Pineapple Relish? Lucky you! Simply store cooled salmon and relish separately in airtight containers in the refrigerator for up to 3 days. This keeps everything tasting bright and fresh, ready for quick lunches or dinners.
Freezing
While the relish is best enjoyed fresh, you can freeze the baked salmon fillets tightly wrapped for up to one month. It’s best to prepare the cranberry-pineapple relish fresh, since freezing can alter the texture of the fruit. Store frozen fillets in resealable bags or airtight containers for best results.
Reheating
To reheat, simply warm the salmon gently in a low oven (about 300°F) until just heated through—take care not to overcook, so it stays moist. Warm the relish separately on the stovetop or in the microwave until just hot, then spoon over the salmon to serve.
FAQs
Can I use frozen salmon fillets for this recipe?
Definitely! Just make sure the fillets are fully thawed and patted dry before glazing and baking. Frozen salmon offers convenience and can be just as delicious as fresh when properly prepared.
What can I substitute for cranberries if I don’t have any?
If cranberries aren’t available, try using chopped dried cranberries softened in a bit of orange juice, or swap in pomegranate seeds for a similar burst of tartness and color in the relish.
Is there a way to make this dish ahead for a busy holiday?
Absolutely. The cranberry-pineapple relish can be prepared up to three days in advance and kept chilled in the fridge. Bake the salmon close to serving time for the freshest, flakiest results.
Can I grill the salmon instead of baking it?
Yes! The Holiday Glazed Salmon with Cranberry-Pineapple Relish can be made on the grill for a bit of smoky flavor—just brush with the glaze frequently and watch closely to prevent burning since the sweet glaze will caramelize quickly.
How spicy is this recipe?
This dish leans more sweet-tart than spicy. If you love a little heat, try adding a pinch of red pepper flakes to the glaze or relish for a subtle kick—it plays surprisingly well with the sweet and fruity notes.
Final Thoughts
If you’re looking for a festive meal that’s bold, beautiful, and altogether unforgettable, give this Holiday Glazed Salmon with Cranberry-Pineapple Relish a try. It’s the kind of dish that turns any gathering into a celebration and has everyone asking for seconds. Ready to make your holiday table sparkle?
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Holiday Glazed Salmon with Cranberry-Pineapple Relish Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Impress your guests with this flavorful Holiday Glazed Salmon topped with a delightful Cranberry-Pineapple Relish. A perfect dish for festive gatherings and special occasions.
Ingredients
For the Salmon:
- 4 salmon fillets (6 oz each)
- 2 tbsp olive oil
- Salt and pepper to taste
- 1/3 cup orange juice
- 2 tbsp maple syrup or honey
- 1 tbsp Dijon mustard
- 1/2 tsp garlic powder
- 1/2 tsp ground ginger
For the Cranberry-Pineapple Relish:
- 1 cup fresh or frozen cranberries
- 1/2 cup crushed pineapple (with juice)
- 2 tbsp orange juice
- 1 tbsp maple syrup or sugar
- 1/4 tsp ground cinnamon
- Pinch of salt
- 1 tbsp chopped fresh parsley (optional, for garnish)
Instructions
- Preheat oven to 400°F: Line a baking sheet with foil and lightly grease it. Place salmon fillets on the baking sheet, drizzle with olive oil, and season with salt and pepper.
- Prepare the Glaze: In a small bowl, whisk together orange juice, maple syrup, Dijon mustard, garlic powder, and ginger. Brush half the glaze over the salmon. Bake for 10–12 minutes, brushing with remaining glaze halfway through, until salmon is cooked through and flakes easily with a fork.
- Make the Relish: While the salmon bakes, combine cranberries, crushed pineapple with juice, orange juice, maple syrup, cinnamon, and a pinch of salt in a small saucepan. Bring to a simmer over medium heat. Cook for 8–10 minutes, stirring occasionally, until cranberries burst and the mixture thickens slightly. Let cool slightly before serving.
- Serve: Spoon cranberry-pineapple relish over glazed salmon and garnish with fresh parsley if desired.
Notes
- This dish pairs beautifully with wild rice, roasted Brussels sprouts, or garlic mashed potatoes.
- Make the relish up to 3 days ahead and store in the fridge.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 fillet with relish
- Calories: 390
- Sugar: 15g
- Sodium: 240mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 80mg
