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Cranberry Walnut Salmon

January 19, 2010


Did you know cranberries contain enzymes that can denature the proteins in fish and meat before it ever meets the oven? Salmon is so tender that it doesn’t need the cranberries for that purpose, but they add so much flavor. You’ll really taste the orange and ginger in every bight, and the walnuts add the perfect texture to the top.

Everyone loved this salmon, so I hope you enjoy too!

  • 3 lb of salmon ( 2 large filets or several small ones)
  • 1/2 lb cranberries
  • 1.5 c. orange juice (not from concentrate)
  • 1 onion, sliced
  • 1 inch piece ginger
  • Salt, black pepper

Liberally season the top and bottom of the salmon filet with black pepper and salt. Blend the washed cranberries, orange juice, and ginger then pour over the salmon. Cover with sliced onion, wrap tightly and marinate in the refrigerator for 30 minutes- 1 hour.

Remove the salmon from the marinate. Heat a large nonstick skillet (or cast-iron pan) over high heat. Place the salmon in, skin side down and distribute the cranberry sauce between the pieces. Spread the sauce and then sprinkle with walnuts.

Sear for 5 minutes, then place in 350* oven until the flesh is firm enough to flake, about 15 minutes.

Let the salmon rest under foil for 10- 15 more minutes, slice and serve with additional cranberry sauce.

Serves 6-8

Recipe by Ohh May

5 Comments leave one →
  1. January 19, 2010 10:29 am

    seriously….CAN I LIVE WITH YOU? 🙂
    love it…salmon is so freaking good…love it…a lot!
    I love your chocolate sandwich to Mae…mentioned it in my post tonight 🙂


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