Baked Salmon with Cranberry Thyme Crust
This Baked Salmon with Cranberry Thyme Crust is a simple and elegant salmon recipe, perfect for fall! This salmon recipe is easily made gluten free and will quickly become a favorite.
I tend to think of salmon as a summer food. We grill and smoke salmon a lot, but I don’t cook it inside a lot! This Baked Salmon with Cranberry Thyme Crust brings fall and winter flavors into the mix, making it perfect for Christmas dinner.
The crust is infused with cranberry, thyme, rosemary and lemon. The flavors are just delicious!
This is a baked salmon recipe. I typically advocate for searing protein before you cook it, but the crust on this salmon recipe crisps up super nicely without having to do any type of searing!
The crust is easy to whip together and features some of my favorite things! Dried cranberries, thyme, lemon, butter, green onion and panko crumbs! You can also use traditional bread crumbs, but if you need to buy bread crumbs, buy panko! They’re just crispier. And crispy is good!
Recipe Substitution Ideas
If you’ve been following Blackberry Babe for a while, you know that I’m a BIG fan of using what you have on hand. Here are a few ways to adjust this recipe and use what you have on hand!
- This recipe is easily customized for gluten free diets. Just use gluten free panko bread crumbs!
- If you don’t have dried cranberries, you can substitute different dried berries or fresh cranberries. Just make sure to dice it up into small pieces if it’s a larger fruit.
- If you don’t have thyme, you can substitute oregano, basil or fresh rosemary
- Margarine or vegan butter can be substituted for butter.
- Traditional breadcrumbs can be used in place of panko breadcrumbs.
If you find yourself with extra cranberries to use, try out my Easy Cranberry Harvest Salad or Cranberry White Chocolate Bites! Or check out this comprehensive list of dried cranberry recipes.
Serving Suggestions
Serve this salmon recipe as the main course. It’s wonderful as is, or you can serve it with a drizzle of honey, maple syrup or balsamic vinegar.
It’s best when served with heartier side dishes. Maybe some crispy roasted potatoes, or roasted rainbow carrots or roasted brussels sprouts!
Or, if you don’t feel like roasting your sides, I think a raw brussels sprouts dish like Cranberry Pecan Brussels Sprouts Salad or Kale Brussels Sprouts Salad with Apples and Bacon would be excellent!
Storing Leftover Salmon
If you have leftovers, allow to cool completely then transfer to an airtight container. Store in the fridge for up to 2 days. Reheat gently in the oven or air fryer.
I hope that you love this baked salmon with cranberries! If you make it, I’d love to hear how it went in the comments below.
Baked Salmon with Cranberry Thyme Crust
Ingredients
- 4 6-ounce salmon filets
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper
- 3/4 cup panko bread crumbs
- 1/4 cup dried cranberries, chopped
- 1/4 cup green onion, chopped
- 3 tablespoons butter, melted, divided
- 2 tablespoons fresh thyme, chopped (or 2 tsp dried thyme)
- 2 teaspoons lemon juice
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Grease a baking sheet or large casserole dish with olive oil or cooking spray.
- Pat salmon dry with a paper towel, then Sprinkle with salt and pepper.
- Place the salmon skin side down on baking sheet.
- In a small bowl, combine panko bread crumbs, chopped cranberries, diced green onions, melted butter, thyme, lemon juice, salt and pepper. Stir with a fork until well combined and bread crumbs are moistened.
- Divide the bread crumb mixture equally and spoon onto the flesh side of the salmon. Spread and press the mixture onto the salmon, covering the entire surface area.
- Bake for 20 minutes, until the topping is golden.
If you enjoy this salmon recipe, I think you will also enjoy these salmon recipes:
