Glazed Salmon With Cranberry Balsamic Compote Recipe

Glazed Salmon With Cranberry Balsamic Compote Recipe:-Take pleasure in the exquisite flavours of glazed salmon, which is accompanied by a cranberry balsamic compote that is both tangy and sweet. By combining the opulence of salmon with the vivacious flavour of cranberries and the depth of balsamic vinegar, this recipe creates a dish that is not only sophisticated but also reassuring.

Glazed Salmon With Cranberry Balsamic Compote Recipe


This glazed salmon with cranberry balsamic compote is sure to become a favourite for both weeknight dinners and special occasions alike due to the delightful balance of sweet and savoury components that it contains.




For the Salmon:

  • 4 salmon fillets (about 6 ounces each), skin-on or skinless
  • Salt and pepper, to taste
  • 2 tablespoons olive oil


For the Cranberry Balsamic Compote:

  • 1 cup fresh or frozen cranberries
  • 1/4 cup balsamic vinegar
  • 2 tablespoons honey or maple syrup
  • 1/4 teaspoon ground cinnamon
  • Pinch of salt


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  • Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Using parchment paper or olive oil, lightly grease a baking sheet, and then line it with the parchment paper.
  • The salmon fillets should be seasoned with a generous amount of salt and pepper on both sides, and then they should be patted dry with paper towels.


  • The cranberries, balsamic vinegar, honey or maple syrup, ground cinnamon, and a pinch of salt should be mixed together in a small saucepan.
  • Bring the mixture to a simmer over medium heat, then reduce the heat to low and let it cook for approximately eight to ten minutes, stirring it occasionally, until the cranberries have burst and the mixture has thickened into a consistency similar to that of a compote. Take the pan off the heat and set it aside.


  • While the compote is cooking at a low simmer, olive oil should be heated in a large skillet that can go in the oven over medium-high heat.
  • When the skillet is hot, place the salmon fillets in it with the skin-side down, if you are using fillets that have the skin on. For two to three minutes, until the meat is nicely browned.


  • After the oven has been preheated, place the skillet inside the oven and bake the salmon for eight to ten minutes, or until it is completely cooked through and easily flakes apart with a fork.
  • The salmon should be allowed to rest for a few minutes after the skillet has been removed from the oven.


  • To serve, spoon the cranberry balsamic compote over the salmon fillets that have been glazed, ensuring that it is distributed evenly among the fillets.
  • If desired, garnish with fresh herbs such as parsley or thyme, and serve the dish while it is still hot.


Nutritional Information (per serving):

  • Calories: 350 kcal
  • Total Fat: 18g
  • Saturated Fat: 3g
  • Trans Fat: 0g
  • Cholesterol: 80mg
  • Sodium: 120mg
  • Total Carbohydrates: 14g
  • Dietary Fiber: 1g
  • Sugars: 10g
  • Protein: 30g


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