Roasted Salmon with Spicy Cranberry Relish

Roasted Salmon with Spicy Cranberry Relish

1 Review
From: EatingWell Magazine, December 2019

This ruby-red cranberry relish recipe gets refreshing crunch from apple and celery. It's also delightful alongside a roast chicken or pork loin.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 2½ pounds skin-on salmon fillet
  • 2 cloves garlic, peeled and chopped
  • 1½ teaspoons kosher salt, divided
  • ½ teaspoon whole black peppercorns, cracked
  • 1 lemon, zested and cut into wedges
  • 2 tablespoons extra-virgin olive oil, divided
  • 2 teaspoons Dijon mustard
  • 2 cups cranberries, fresh or frozen (8 ounces)
  • 1 small shallot, minced
  • 1 serrano pepper, seeded
  • 1 medium Granny Smith apple, peeled and finely diced
  • 1 stalk celery, finely diced
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons chopped fresh parsley, divided


  • Prep

  • Ready In

  1. Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.
  2. Place salmon on the prepared pan. Mash garlic, 1 teaspoon salt, peppercorns and lemon zest into a paste with a fork or a mortar and pestle. Transfer to a small bowl and stir in 1 tablespoon oil and mustard. Spread on the salmon. Bake until the flesh flakes easily with a fork, 10 to 15 minutes.
  3. Meanwhile, pulse cranberries, shallot and serrano in a food processor until finely chopped. Transfer to a medium bowl and stir in apple, celery, vinegar, 1 tablespoon parsley and the remaining 1 tablespoon oil and ½ teaspoon salt.
  4. Sprinkle the salmon with the remaining 1 tablespoon parsley and serve with the relish and lemon wedges.
  • To make ahead: Refrigerate relish (Step 3) for up to 1 day.
  • Equipment: Parchment paper

Nutrition information

  • Serving size: 4 ounces salmon and ⅓ cup relish
  • Per serving: 229 calories; 9 g fat(2 g sat); 2 g fiber; 8 g carbohydrates; 29 g protein; 21 mcg folate; 66 mg cholesterol; 4 g sugars; 0 g added sugars; 371 IU vitamin A; 10 mg vitamin C; 65 mg calcium; 1 mg iron; 452 mg sodium; 603 mg potassium
  • Carbohydrate Servings: ½

Reviews 1

November 25, 2019
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By: Debbie Simpson
This is amazing. The combination of flavors - tart, tangy, and spicy - lends itself well to the taste of the salmon. Paired with some roasted asparagus, it made a perfect meal. We made this exactly as written and Wouldn’t change a thing. It would be a perfect holiday dish to serve guests this season. Definitely saving this recipe!
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