Glazed Salmon with Cranberry-Orange Compote
Salmon is a staple around here, served almost weekly. It’s such an easy, versatile (and healthy) main dish option for anytime of year. When grilling season is over and it’s time to cook inside we look for ways to cook salmon on the stove or in the oven. This Maple-Mustard Glazed Salmon with Cranberry-Orange Compote has become a new favorite. The flavors are warm and bright, the colors are unmistakably festive, and it cooks quickly, which makes it a wonderful option for Christmas dinner or any special indoor meal.
This recipe can be used with frozen cranberries, as you typically can only find fresh cranberries in the store around the Holidays. Either way, be sure to chop the cranberries first. I don’t use this chopper very often, but for chopping cranberries its fast and easy.
What makes this dish easy is how everything comes together pretty quickly. After chopping the cranberries add them to a small saucepan. Zest a whole orange right into the saucepan as well. We have had our Heston NanoBond for 4 years now and they are the best pans ever.
Add the remaining ingredients to the sauce pan and bring to a slight simmer. The compote only needs to simmer for 8-10 minutes or it will start to dry out. If it does, add a bit of water.
Once the cranberries cook and soften, you will see the “compote” come together. Give it a taste. If it needs a bit of sweetening, add a bit more maple syrup. If it needs more tang, add more orange juice. Turn off and set to the side while you prepare the mustard glaze and salmon.
Make the mustard glaze in a small bowl. Whisk together. This will become your favorite part of the dish, that really can be used in so many other ways.
After salt and peppering the salmon, rub a bit of olive oil on them. Place on a parchment lined baking sheet. Spoon a good amount of glaze on top, reserving some glaze for the end. Note: the compote and glaze are plenty for 4 pieces of salmon.
Ready for the oven, preheated to 400.
Don’t over cook! After about 15 minutes, the salmon should be firm when touched with the back of a spatula. You many turn on the broiler for just a few minutes to “crisp up” the salmon. Once fully cooked, spoon a bit more glaze on top and then top with the compote.
On this night we served with our Warm Spinach Salad (recipe: HERE) and roasted baby potatoes. This Maple-Mustard Glazed Salmon with Cranberry-Orange Compote brings together all the warm flavors and vibrant color that make a holiday meal feel festive. It is elegant yet light, and a beautiful addition to any special occasion.
Glazed Salmon with Cranberry-Orange Compote
Baked Salmon glazed with a maple-mustard sauce topped with a cranberry-orange compote. A warm, seasonal entrée with vibrant festive flavor
Ingredients
- 1½ to 2 pounds salmon filet, skin-on (4 "perfect portion" pieces)
- 1 tablespoon olive oil
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ cup pure maple syrup
- 2 tablespoons whole-grain Dijon mustard
- 1 tablespoon smooth Dijon mustard
- 2 cloves garlic, finely minced
- 1 teaspoon fresh thyme, chopped
- ½ teaspoon smoked paprika
- ¼ teaspoon freshly cracked black pepper (or a few generous shakes)
- 1 cup fresh or frozen cranberries, chopped
- ½ cup orange juice
- 2 tablespoons water
- 2 tablespoons maple syrup
- 1 tablespoon orange zest
- 1 sprig fresh thyme
- Pinch of salt
- 1 teaspoon balsamic vinegar (stirred in at the end)
Instructions
- Add the cranberries, orange juice, water, maple syrup, orange zest, thyme sprig, and salt to a small saucepan.
- Bring to a gentle simmer over medium heat. Cook for 6–8 minutes, stirring occasionally, until the cranberries burst and the mixture looks glossy and spoonable.
- Remove from heat, discard the thyme sprig, and stir in the balsamic vinegar. Set aside. The compote will continue to thicken slightly as it cools.
- Tip: Remove the compote from the heat while it still looks a little looser than you want. It will thicken as it rests.
- In a small bowl, whisk together the maple syrup, whole-grain mustard, Dijon mustard, garlic, thyme, smoked paprika, and black pepper.
- Preheat the oven to 400°F. Line a baking sheet with parchment paper or foil.
- Place the salmon on the baking sheet, skin side down. Brush lightly with olive oil and season evenly with salt and pepper.
- Brush the glaze generously over the top of the salmon, reserving a small amount if you would like extra for finishing.
- Roast the salmon for 12–16 minutes, depending on thickness, until it flakes easily and reaches an internal temperature of 125–130°F for medium.
- For extra caramelization, switch the oven to broil for the final 1–2 minutes, watching carefully.
- Transfer the salmon to a serving platter. Spoon the cranberry-orange compote over the top or serve it alongside the salmon.
- Drizzle with any reserved glaze and garnish with fresh thyme leaves or additional orange zest, if desired.
- Make-Ahead Tips: The cranberry-orange compote can be made up to 3 days ahead and stored in the refrigerator. Gently reheat or serve at room temperature. The glaze can be mixed earlier in the day and kept covered. Roast the salmon just before serving for best texture.
- Enjoy!
