Pin It
April 17, 2021

Cranberry Glazed Christmas Salmon

Posted on December 10, 2020 by in Christmas, seafood

Print Friendly, PDF & Email

Cranberry Glazed Christmas Salmon

My Cranberry Glazed Christmas Salmon is unbelievably delicious. It’s like I could not stop eating. The salmon was sweet, salty and creamy all at the same time. I was sad, I just made one portion per person.

The Cranberry Glazed Christmas Salmon is made with only 5 ingredients and that includes the pomegranate pips for garnishing. I had to use pomegranate pips, as I could not find any fresh cranberries.

Cranberry Glazed Christmas Salmon

Before I get to the recipe. I have noticed more and more as I cater for big functions, that the dietary requirements of guests are becoming rather specific. We can no longer just make a mixed salad in case there is a vegetarian in the house. To be a good and mindful host learn to embrace the new challenges of having to cook for pescatarians, vegans, vegetarians and guests with other requirements. Two wonderful things happen when you do this: You learn more techniques and your food knowledge expands, but more importantly, you show such care and respect for your guests.

Cranberry Glazed Christmas Salmon

This Cranberry Glazed Christmas Salmon is beautiful and impressive and can stand alongside any gammon, roast leg of lamb or beef roast with confidence. My other delicious salmon recipes that can also work for the Christmas celebrations are: Potted Salmon, which is the perfect snack with drinks. If your Christmas is more informal, do try this African inspired BBQ Salmon. Is your Christmas budget limited, but you want to spoil the family, these Grilled Salmon Kebabs with Hummus. In this recipes, a little salmon goes a long way.

Cranberry Glazed Christmas Salmon

Cranberry Glazed Christmas Salmon

serves 4


4 x 200 g Threestreams Salmon Fillets

1 x 155 g jar Woolworths Cranberry Jelly

80 ml/ ⅓ cup Ponzu Citrus Soy  Sauce – if you cannot find it, use normal soy sauce

zest and juice of 1-2 limes

For serving

Pomegranate pips

fresh herbs


Whisk together the honey, citrus soy sauce, cranberry jelly, lime juice and zest in a small jar or bowl.

Place the salmon fillets in glass or stainless steel bowl and pour half of the sauce over the  fillets. Turn them over, so that the salmon is coated with sauce. Leave it in refrigerator for 20 – 30 min.

Preheat the oven to 400° F. Line your baking sheet with silicon or baking paper. Gently remove the salmon from the marinade and place them on the baking sheet. Discard the used marinade.

Bake the salmon for 10 – 12 minutes. I prefer my salmon to be just cooked in the middle. In the meantime, pour the other half of the marinade that you did not use, in a small pot and cook until it has reduced into a light syrup consistency.
When the salmon comes from the oven, place on a beautiful serving platter adn pour sauce over salmon. Decorate with herbs and pomegranate pips.

Cook’s Notes:
You can season salmon lightly with salt and pepper, I did not think it was necessary.
You can reduce last half of your sauce well in advance and keep in a jar until you are ready to serve.

Cranberry Glazed Christmas Salmon
Wine Recommendation:
A delicious wine to serve with this salmon is Fairview Verdelho. Pale straw in colour with aromas of citrus, green melon, apple and hints of floral notes. A zesty, limey palate with a refreshing fizz, length acidity and lingering salinity.
Quite drinkable without food, or delightful with tapas, traditional partner to seafood or Asian dishes.

Follow me on:

Twitter follow me button Paella made to perfection!

Facebook follow me button Paella made to perfection!


Instagram logo

Facebook Comments

Tags: , , ,

Leave a Reply

Please fill the required box or you can’t comment at all. Please use kind words. Your e-mail address will not be published.

Gravatar is supported.

You can use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>