Roasted Salmon with Spicy Cranberry Relish

Total: 30 mins
Servings: 8


2 ½ pounds skin-on salmon fillet

2 cloves garlic, peeled and chopped

1 ½ tsp kosher salt, divided

½ tsp whole black peppercorns, cracked

1 lemon, zested and cut into wedges

2 Tbsp extra-virgin olive oil, divided

2 tsp Dijon mustard

2 cups cranberries, fresh or frozen (8 ounces)

1 small shallot, minced

1 serrano pepper, seeded

1 medium Granny Smith apple, peeled and finely diced

1 stalk celery, finely diced

1 Tbsp balsamic vinegar

2 Tbsp chopped fresh parsley, divided


Cooking Instructions

  1. Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
  2. Place salmon on the prepared pan. Mash garlic, 1 teaspoon salt, peppercorns, and lemon zest into a paste with a fork or a mortar and pestle. Transfer to a small bowl and stir in 1 tablespoon oil and mustard. Spread on the salmon. Bake until the flesh flakes easily with a fork, 10 to 15 minutes.
  3. Meanwhile, pulse cranberries, shallot, and serrano in a food processor until finely chopped. Transfer to a medium bowl and stir in apple, celery, vinegar, 1 tablespoon parsley, and the remaining 1 tablespoon oil and 1/2 teaspoon salt.
  4. Sprinkle the salmon with the remaining 1 tablespoon parsley and serve with the relish and lemon wedges.