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A close-up of the perfectly baked Christmas salmon fillet, showing its flaky texture and rich cranberry orange glaze.

Christmas Salmon with a Festive Cranberry Orange Glaze

This Christmas Salmon recipe is the show-stopping, yet surprisingly simple, centerpiece your holiday table deserves. Glistening with a vibrant cranberry orange glaze, this dish is elegant, festive, and ready in under 40 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 people
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lbs large salmon fillet skin-on or skinless
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper freshly ground
  • 1 orange, thinly sliced for garnish
  • Fresh rosemary sprigs and cranberries for garnish
  • 1 1/2 cups fresh cranberries
  • 1/2 cup orange juice freshly squeezed
  • 1 tbsp orange zest
  • 1/3 cup maple syrup
  • 1 tbsp Dijon mustard
  • 2 cloves garlic minced
  • 1 tsp fresh ginger grated

Equipment

  • 1 Large Rimmed Baking Sheet
  • 1 Small Saucepan
  • 1 Instant-Read Thermometer

Method
 

  1. In a small saucepan, combine fresh cranberries, orange juice, orange zest, maple syrup, Dijon mustard, minced garlic, and grated ginger. Bring to a simmer over medium heat and cook for 10-15 minutes, until cranberries burst and the sauce thickens.
  2. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper. Place the salmon fillet on the sheet and pat it completely dry with paper towels.
  3. Brush the salmon with olive oil and season generously with salt and pepper.
  4. Spoon half of the cranberry orange glaze over the salmon, spreading it evenly. Arrange orange slices around the fillet. Bake for 15-20 minutes, or until the internal temperature reaches 135°F.
  5. Remove from the oven and let it rest for a few minutes. Garnish with fresh cranberries and rosemary sprigs before serving. Serve with the remaining glaze on the side.

Notes

For the best result, use an instant-read thermometer to avoid overcooking the salmon.
The glaze can be made up to 3 days in advance to save time during holiday prep.
Patting the salmon dry is a critical step for ensuring the glaze adheres well and the fish roasts perfectly.