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Pecan & Cranberry-Crusted Salmon with Cran-Apple Drizzle




  1. Preheat oven to 400°.

For the Cran-Apple Drizzle

  1. Add (fresh) cranberry sauce, apple juice & vinegar into a blender. Blend until smooth.
  2. Pour the mixture into a small saucepan & bring to a boil.
  3. Reduce heat to medium-low & simmer for 5 minutes; stir often.
  4. Remove from heat. Set aside.

For the salmon

  1. Mix mustard, butter & honey in a small bowl until well blended. Set aside.
  2. Mix bread crumbs, pecans, dried cranberries & parsley.
  3. Season the salmon on all sides with salt & pepper.
  4. Lightly brush or spoon flesh side with mustard mixture.
  5. Divide the crumb mixture among the salmon fillets & pat to coat.
  6. Carefully place the fish in a baking dish or a sheet pan lined with foil prepared with cooking spray. Bake it for about 10-12 minutes until golden-brown & cooked through.
  7. Serve on a plate topped with cran-apple drizzle & more parsley, if desired.
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