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A close-up shot of the holiday baked salmon, showing the flaky texture of the fish and the rich, colorful cranberry glaze.

Christmas Salmon with a Cranberry-Herb Glaze

This Christmas Salmon is the perfect holiday centerpiece! An easy, elegant recipe for oven-baked salmon with a festive cranberry-herb glaze that's ready in under 30 minutes. A show-stopping main course for your Christmas dinner.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 8 people
Course: Dinner, Main Course
Cuisine: American
Calories: 395
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 lbs side of salmon about 1-inch thick, skin-on or off
  • 1 tbsp avocado oil
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 3/4 cup whole berry cranberry sauce
  • 2 tbsp unsalted butter melted
  • 1 tbsp orange juice freshly squeezed
  • 1 tsp orange zest
  • 1 tbsp dijon mustard
  • 2 cloves garlic minced
  • 1 tbsp fresh rosemary finely chopped
  • 1 tsp fresh thyme finely chopped

Equipment

  • 1 Baking sheet
  • 1 Small mixing bowl
  • 1 Meat thermometer

Instructions
 

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper. Pat the salmon fillet completely dry with paper towels and place it on the prepared sheet.
  2. Rub the salmon all over with avocado oil and season generously with salt and pepper.
  3. In a small bowl, whisk together the cranberry sauce, melted butter, orange juice, orange zest, Dijon mustard, minced garlic, chopped rosemary, and chopped thyme until well combined.
  4. Spoon about two-thirds of the glaze over the salmon, using the back of the spoon to spread it evenly across the top and sides.
  5. Bake for 12-18 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should read 135-140°F at the thickest part.
  6. Remove the salmon from the oven. Spoon the remaining glaze over the top. Garnish with additional fresh rosemary sprigs and orange slices for presentation, if desired. Serve immediately.

Notes

Do Not Overcook: Use a meat thermometer for perfect results. Salmon is best when it's just cooked through, leaving it moist and tender.
Storage: Store leftover salmon in an airtight container in the refrigerator for up to 3 days.
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