Name: Cranberry Orange Salmon with Caramelized Onions & Almonds
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 4 salmon fillets (skin-on or skinless); 2 tbsp olive oil or butter (divided); 2 medium yellow or sweet onions, thinly sliced; 1/2 cup fresh or dried cranberries; 1/2 cup orange juice; 1 tsp orange zest; 1–2 tbsp honey or maple syrup (to taste); 1 tsp Dijon mustard (optional); Salt and pepper, to taste; 1/4 cup sliced almonds, toasted; Fresh parsley, for garnish (optional)

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Cranberry Orange Salmon with Caramelized Onions & Almonds is a bright, bold main dish that brings together sweet, savory, and nutty flavors in the most delicious way. Tender salmon fillets are glazed with a cranberry-orange sauce, topped with golden caramelized onions, and finished with toasted almonds for a perfect blend of textures and tastes.

Why You’ll Love This Recipe

I love this dish because it turns simple ingredients into something that feels gourmet, but without much effort. The cranberry and orange add a festive, fruity glaze that pairs perfectly with rich, flaky salmon. The caramelized onions bring out a mellow sweetness, and the almonds add a satisfying crunch. It’s elegant enough for dinner guests but easy enough for a weeknight.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Salmon fillets (skin-on or skinless)
Olive oil or butter
Yellow or sweet onions (thinly sliced)
Fresh or dried cranberries
Orange juice (fresh is best)
Orange zest
Honey or maple syrup
Dijon mustard (optional, for depth)
Salt and pepper
Sliced almonds (toasted)
Fresh parsley (optional, for garnish)

Directions

I start by caramelizing the onions. I heat olive oil or butter in a skillet over low heat and add the sliced onions with a pinch of salt. I cook them slowly for 20–25 minutes, stirring occasionally, until they’re soft and golden.
While the onions cook, I make the cranberry orange glaze by simmering cranberries, orange juice, zest, and a bit of honey in a small saucepan. I stir occasionally until the cranberries break down and the mixture thickens into a glaze. I sometimes add a touch of Dijon mustard for extra flavor.
I season the salmon with salt and pepper, then sear it skin-side down in a hot pan with olive oil for 3–4 minutes. I flip it and cook another 2–3 minutes, or until it flakes easily with a fork.
I spoon the cranberry orange glaze over the cooked salmon and top each fillet with a generous portion of caramelized onions.
I sprinkle with toasted sliced almonds and fresh parsley just before serving.

Servings and timing

This recipe serves 4 and takes about 35–40 minutes total — 10 minutes of prep, 20–25 minutes to caramelize the onions, and about 10 minutes to cook the salmon and glaze.

Variations

When I want a spicier version, I add a pinch of red pepper flakes to the glaze. I’ve also tried using blood orange juice for a deeper citrus flavor. Sometimes I bake the salmon in the oven with the glaze instead of searing it, especially when cooking for a group. For a nut-free option, I skip the almonds or use sunflower seeds instead.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I use a skillet over low heat or bake it in the oven at 300°F (150°C) until just warmed through. I avoid microwaving to keep the salmon from drying out, and I re-toast the almonds if needed before topping.

FAQs

Can I use frozen salmon?

Yes, I just make sure to thaw it completely and pat it dry before cooking so it sears nicely.

Can I make the glaze ahead of time?

Absolutely. I often make the glaze a day ahead and store it in the fridge. It thickens a bit as it cools and reheats well.

What sides go well with this dish?

I usually serve it with wild rice, roasted green beans, or a fresh arugula salad. Mashed sweet potatoes also pair beautifully.

Can I grill the salmon instead?

Yes, I’ve grilled the salmon and then spooned the warm glaze on top right before serving — it works great and adds a smoky touch.

What if I don’t have fresh cranberries?

I use dried cranberries rehydrated in warm orange juice. It’s a great substitute and still gives that signature tart-sweet flavor.

Conclusion

Cranberry Orange Salmon with Caramelized Onions & Almonds is a fresh, flavorful dish that always feels special. With just the right mix of sweetness, tang, and richness, it’s a beautiful way to serve salmon any time of year — especially when I want something a little more exciting than the usual. It’s a dish that’s as impressive as it is easy to make.