Description
4 salmon fillets (about 6 oz each)
1 tbsp olive oil
Salt and black pepper to taste
½ cup unsalted butter, softened
1 tbsp fresh parsley, chopped
1 tbsp fresh thyme, chopped
1 tsp lemon zest
For the Cranberry Salsa:
1 cup fresh cranberries, finely chopped
1 small jalapeño, minced (seeds removed for less heat)
¼ cup red onion, finely diced
1 tbsp honey or maple syrup
1 tbsp lime juice
2 tbsp fresh cilantro, chopped
Salt to taste
Directions:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Rub the salmon fillets with olive oil and season with salt and black pepper. Place them on the prepared baking sheet.
Bake for 12-15 minutes, or until the salmon flakes easily with a fork.
Meanwhile, in a small bowl, mix the softened butter with parsley, thyme, and lemon zest. Set aside.
In another bowl, combine the chopped cranberries, jalapeño, red onion, honey, lime juice, cilantro, and a pinch of salt. Stir well and let the flavors meld.
Once the salmon is done, top each fillet with a spoonful of herb butter and a generous amount of cranberry salsa.
Serve warm and enjoy!
Prep Time: 10 minutes Cooking Time: 15 minutes Total Time: 25 minutes Kcal: 350 per serving Servings: 4 servings
Step-by-Step Guide
1. Prep the Oven & Salmon: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. Pat the salmon fillets dry, rub them with olive oil, and season generously with salt and black pepper. Place them skin-side down on the sheet.
2. Make the Herb Butter: While the oven heats, combine the softened butter, chopped parsley, thyme, and lemon zest in a small bowl. Mix until fully incorporated. Set aside at room temperature.
3. Prepare the Salsa: In a medium bowl, combine the finely chopped cranberries, minced jalapeño, diced red onion, honey, lime juice, chopped cilantro, and a pinch of salt. Stir thoroughly and let it sit to allow the cranberries to soften and the flavors to meld.
4. Cook the Salmon: Bake the salmon for 12-15 minutes. The fish is done when it flakes easily with a fork at its thickest part. Avoid overcooking.
5. Assemble and Serve: Once the salmon is out of the oven, immediately top each hot fillet with a dollop of the herb butter, allowing it to melt. Finish with a generous spoonful of the vibrant cranberry salsa.
Serving Suggestions
This festive salmon is a versatile centerpiece. For a complete meal, serve it alongside:
- Grains: Lemon-herb quinoa, wild rice pilaf, or creamy polenta.
- Vegetables: Roasted asparagus, garlic sautéed green beans, or a simple arugula salad.
- Starches: Crispy roasted baby potatoes or a crusty baguette to soak up the melted butter and salsa juices.
How-to Summary
Season and bake salmon fillets at 400°F for 12-15 minutes. Top with a simple, zesty compound butter made from softened butter, fresh herbs, and lemon zest, and a fresh cranberry salsa featuring jalapeño, red onion, lime, and cilantro.
Frequently Asked Questions
Can I use frozen cranberries? Yes, but thaw and pat them dry completely before chopping to prevent a watery salsa.
How can I make the salsa less tart? Increase the honey or maple syrup to taste, or add a tablespoon of orange juice for natural sweetness.
Can I prepare components ahead of time? Absolutely. The herb butter can be made and refrigerated for up to 3 days. The salsa can be mixed 1 day ahead; the flavors improve as it sits.
What’s the best way to soften butter quickly? Cut it into small cubes and leave it at room temperature for 20-30 minutes. For a faster method, microwave a glass of water for 1 minute, remove the water, and place the covered butter in the warm microwave for 5-10 minutes.
Can I cook the salmon on the stovetop? Yes. Pan-sear skin-side down in a hot skillet with oil for 4-5 minutes, then flip and cook for another 3-4 minutes, or until done to your liking.
Common Mistakes to Avoid
- Overcooking the Salmon: This is the most common error. Check for doneness at the 12-minute mark to ensure it stays moist and flaky.
- Using Cold Butter: Butter must be truly softened to blend smoothly with the herbs. Hard butter will not spread or melt properly on the hot salmon.
- Not Chopping Cranberries Finely: Large pieces can be too tart and hard to eat. A fine chop ensures the salsa blends beautifully in every bite.
- Skipping the Resting Time for Salsa: Letting the salsa sit for at least 10-15 minutes before serving is crucial for the flavors to develop and the cranberries to soften slightly.
Conclusion
This Herb Butter Salmon with Cranberry Salsa is a stunning, restaurant-quality dish that’s deceptively simple to make. The rich, savory butter perfectly complements the bright, tangy, and slightly spicy salsa, creating a harmonious balance of flavors. It’s an ideal recipe for a quick weeknight dinner that feels special or a festive holiday meal that will impress your guests. Give it a try—it’s a guaranteed way to elevate your salmon game.
