Baked Salmon with Cranberry-Orange Glaze & Wild Rice

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Description

This festive dish brings together the richness of tender baked salmon with a tangy-sweet cranberry-orange glaze, perfectly paired with nutty wild rice. The glaze provides a vibrant holiday-inspired flavor, making this meal both nutritious and elegant. Great for dinner parties, special occasions, or a wholesome family dinner.

Ingredients For Baked Salmon with Cranberry-Orange Glaze & Wild Rice

For the Salmon & Glaze:

  • 4 salmon fillets (about 6 oz each, skin-on or skinless)

  • 1 cup fresh or frozen cranberries

  • ½ cup orange juice (freshly squeezed if possible)

  • 2 tbsp honey or maple syrup

  • 1 tbsp balsamic vinegar

  • 1 tsp orange zest

  • 1 clove garlic, minced

  • 1 tsp Dijon mustard

  • Salt and black pepper to taste

  • 1 tbsp olive oil

For the Wild Rice:

  • 1 cup wild rice blend

  • 2 ½ cups low-sodium chicken or vegetable broth

  • 1 tbsp olive oil or butter

  • ½ tsp salt

  • ¼ cup slivered almonds or pecans (optional, for garnish)

  • 2 tbsp chopped parsley (for garnish)

Instructions

  1. Prepare Wild Rice:

    • Rinse the wild rice under cold water.

    • In a saucepan, combine wild rice, broth, olive oil/butter, and salt.

    • Bring to a boil, then cover and simmer on low for 40–45 minutes, until tender and water is absorbed. Fluff with a fork.

  2. Make the Cranberry-Orange Glaze:

    • In a small saucepan, combine cranberries, orange juice, honey, balsamic vinegar, garlic, mustard, and orange zest.

    • Simmer on medium heat for 8–10 minutes until cranberries burst and sauce thickens.

    • Blend (optional) for a smoother glaze, or leave chunky for texture.

  3. Prepare Salmon:

    • Preheat oven to 400°F (200°C). Line a baking sheet with parchment.

    • Place salmon fillets on the sheet, drizzle with olive oil, season with salt and pepper.

    • Spoon half of the cranberry-orange glaze over the salmon.

  4. Bake Salmon:

    • Bake salmon for 12–15 minutes, or until it flakes easily with a fork.

    • Brush with remaining glaze before serving.

  5. Serve:

    • Plate salmon with a serving of wild rice. Garnish rice with nuts and parsley.

    • Add extra glaze on the side if desired.

Notes

  • You can substitute salmon with trout or cod.

  • For a richer flavor, add 1 tbsp soy sauce to the glaze.

  • If you prefer a sweeter glaze, add extra honey or maple syrup.

  • The glaze can be made ahead and refrigerated for up to 3 days.

Tips

  • Don’t overcook salmon — check at the 12-minute mark.

  • Toast the nuts before adding to wild rice for extra crunch.

  • A splash of white wine in the glaze enhances flavor.

  • Pair with roasted Brussels sprouts or asparagus for a complete meal.

Servings

  • Makes 4 servings (1 salmon fillet + ½ cup cooked wild rice each).

Nutritional Info (per serving)

(Approximate values)

  • Calories: 420 kcal

  • Protein: 34g

  • Carbohydrates: 36g

  • Fat: 15g

  • Fiber: 5g

  • Sugars: 10g

  • Omega-3: 2,000mg+

Health Benefits

  • Salmon: Rich in omega-3 fatty acids, supports heart and brain health.

  • Cranberries: High in antioxidants, support urinary tract health.

  • Orange: Vitamin C boost for immunity.

  • Wild Rice: High in fiber and magnesium, helps with digestion and energy.

Q & A

Q1: Can I use dried cranberries instead of fresh?
A: Yes, soak them in orange juice for 15 minutes before cooking to rehydrate.

Q2: How do I know salmon is cooked perfectly?
A: It should reach an internal temp of 145°F (63°C) and flake easily with a fork.

Q3: Can this be made ahead for entertaining?
A: Yes! Cook the glaze and wild rice in advance. Bake salmon fresh just before serving.

Q4: What wine pairs well with this dish?
A: A crisp Sauvignon Blanc or a lightly oaked Chardonnay complements it beautifully.

Q5: Can I make it dairy-free or gluten-free?
A: The recipe is naturally dairy- and gluten-free, just ensure broth and mustard are gluten-free.

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