Seared Salmon with Cranberry Relish

A beautifully seared salmon fillet topped with a sweet-tart cranberry relish, fresh herbs, citrus, and a touch of honey. It’s an elegant but easy meal that works well for weeknight dinners or special occasions.

Servings

4

Prep Time

15 minutes

Cook Time

12–15 minutes

Total Time

30 minutes

Ingredients

For the Salmon

• 4 salmon fillets, about 5–6 oz (140–170 g) each, skin-on or skinless
• 1 tbsp olive oil
• 1 tbsp butter
• 1 tsp garlic powder
• ½ tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp dried thyme
• 1 tbsp fresh lemon juice

For the Cranberry Relish

• 1 cup fresh or frozen cranberries
• ¼ cup finely diced red onion
• 1 small orange, zested and juiced
• 1 tbsp honey or maple syrup
• 1 tbsp apple cider vinegar
• 1 tbsp finely chopped fresh parsley
• 1 tbsp finely chopped fresh mint
• ¼ tsp salt
• ⅛ tsp black pepper
• 1 small jalapeño, finely minced, optional

Instructions

1. Make the Cranberry Relish

1. Add the cranberries, orange juice, orange zest, honey, and apple cider vinegar to a small saucepan.
2. Cook over medium heat for about 5–7 minutes, stirring occasionally.
3. The cranberries should soften and begin to burst, while the mixture becomes slightly syrupy.
4. Remove from the heat and let it cool for 5 minutes.
5. Stir in the diced red onion, parsley, mint, salt, pepper, and jalapeño if using.
6. Taste and adjust the sweetness or acidity as desired.
7. Set aside while preparing the salmon.

2. Season the Salmon

1. Pat the salmon completely dry with paper towels.
2. Mix the garlic powder, smoked paprika, salt, pepper, and thyme.
3. Rub the seasoning evenly over the salmon.
4. Drizzle with lemon juice just before cooking.

3. Sear the Salmon

1. Heat olive oil in a large skillet over medium-high heat.
2. When the pan is hot, place the salmon in the skillet, skin-side down if using skin-on fillets.
3. Cook undisturbed for 4–5 minutes until the bottom is deeply golden and crisp.
4. Carefully flip the salmon.
5. Add the butter to the skillet and allow it to melt.
6. Cook for another 3–4 minutes, spooning the melted butter over the salmon.
7. The salmon should be opaque on the outside and reach about 145°F (63°C) in the thickest part for the standard food-safety target.
8. Remove from the heat and rest for 2–3 minutes.

4. Assemble

Place each salmon fillet on a plate and generously spoon the cranberry relish over the top. Garnish with extra parsley, mint, or orange zest.

Serving Suggestions

Serve with:

• Roasted asparagus
• Garlic green beans
• Quinoa or brown rice
• Mashed sweet potatoes
• Roasted Brussels sprouts
• Simple arugula salad
• Cauliflower rice for a low-carb option

Nutrition Information

Approximate per serving, including relish; values vary by salmon size and ingredients.

• Calories: ~430
• Protein: ~37 g
• Carbohydrates: ~18 g
• Fat: ~24 g
• Saturated Fat: ~6 g
• Fiber: ~3 g
• Sugar: ~12 g
• Sodium: ~430 mg
• Cholesterol: ~100 mg

Recipe Notes & Q&A

Can I use frozen salmon?
Yes. Thaw it completely in the refrigerator and pat it very dry before searing.

Can I use dried cranberries?
Fresh or frozen cranberries are best for the relish. Dried cranberries can be used, but the texture and sweetness will be different.

Can I make the relish ahead of time?
Absolutely. Prepare it up to 2 days ahead and store it covered in the refrigerator.

How do I prevent salmon from sticking?
Use a properly heated skillet, dry the salmon thoroughly, add enough oil, and avoid moving the salmon during the initial sear.

Can I make this recipe low-carb?
Yes. Use a low-carb sweetener instead of honey or maple syrup and serve with vegetables or cauliflower rice.

Is this recipe gluten-free?
Yes, provided all packaged ingredients, particularly seasonings and vinegar, are certified gluten-free if needed.

Can I use another fish?
Yes. The cranberry relish works especially well with cod, halibut, trout, or sea bass.

How should leftovers be stored?
Refrigerate the cooked salmon and relish in separate airtight containers for up to 3 days. Reheat the salmon gently to avoid drying it out.

Quick Flavor Tip

For an extra-special finish, add ½ teaspoon Dijon mustard to the cranberry relish. The mustard balances the sweetness and gives the dish a wonderful savory depth.