This Cranberry Pecan Crusted Salmon is perfect for a post-Thanksgiving lunch or dinner. Use leftover cranberry sauce for a sweet-and-savory twist on baked salmon.
If you have a bit of leftover cranberry sauce in the fridge or freezer, this recipe is an ideal way to use it. If you don’t, consider making a small batch so you can try this easy, flavorful salmon.
The combination of tart cranberry sauce, crunchy pecans, and flaky salmon creates a delightful balance of flavors. The pecan-panko topping adds texture while the cranberry glaze brings bright sweetness that complements the fish.
Cranberry Pecan Crusted Salmon
This recipe yields 2 servings. Double or triple as needed to feed more people.
Cranberry Pecan Crusted Salmon
Ingredients
- ¼ cup finely chopped pecans
- ¼ cup panko breadcrumbs
- ⅛ tsp salt
- ¼ tsp parsley
- 2 TBSP unsalted butter
- 2 salmon fillets (approx 4-6 ounces each, fresh or thawed)
- ¼ cup cranberry sauce
- Serve atop 2–4 cups fresh baby spinach or with your favorite vegetable side.
Instructions
-
Preheat oven to 400°F.
-
In a small bowl, combine the chopped pecans, panko, salt, and parsley.
-
Melt the butter and pour it over the pecan mixture, tossing to coat evenly.
-
Pat the salmon dry. Spread about 2 tablespoons of cranberry sauce on each fillet, then press the pecan-panko topping onto the cranberry layer.
-
Bake for 10–15 minutes, until the salmon is tender and flakes easily with a fork. As a guideline, plan about 10 minutes of cook time per inch of thickness and adjust as needed based on your fillets.
-
Remove from the oven and, if the fillets have skin, slide a knife or thin spatula between the skin and flesh to lift it off before plating. Serve the warm salmon over fresh baby spinach for a crisp salad or gently wilt the spinach in a skillet with a little butter and a pinch of salt if you prefer it warm. Enjoy!
Notes
Nutrition facts are estimates from an online calculator and may vary based on ingredient brands and portion sizes.
Nutrition
Serving it salad-style is a lovely option. Here’s a simple citrus vinaigrette that complements baby spinach and the cranberry-pecan salmon.
Citrus Vinaigrette
- 2 TBSP light olive oil, avocado oil, or grapeseed oil
- 1 clove garlic, smashed and minced (about 1/4 tsp)
- 1 TBSP fresh lime juice
- 1 TBSP orange juice
- Pinch of salt
- Dash of black pepper
To make the dressing, combine the ingredients in a small jar, secure the lid, and shake until emulsified. Drizzle over baby spinach before topping with the warm salmon.
Fish can be festive too—this cranberry-pecan crust makes salmon feel special without a lot of fuss.
If you try the recipe, share your experience in the comments or tag photos with your preferred platform handle so others can see your creation. Enjoy your cranberry pecan crusted salmon!
More seafood recipes
If you want to try other flavors, consider spicy or nut-crusted variations, or serve the salmon with simple sides like rice pilaf or a broccoli-kale salad to round out the meal.