No Thanksgiving Turkey, No Problem: Maple Salmon Topped with a Cranberry Orange Sauce

Every year when Thanksgiving comes around, the Thanksgiving sides tend to take over while the thanksgiving mains take a backseat all because the Turkey tends to be the main show stopper. But, I think it‘s time we give the main dishes a little bit of loving too. This flaky sweet salmon gets baked and then topped with a zesty cranberry orange sauce. It is a great alternative or even addition to your turkey. And don’t worry you will still feel all of those Thanksgiving vibes.

As odd as it may seem to one, not every one is gung ho about Thanksgiving turkey. Some don’t enjoy it, others have dietary restrictions and there are also those who are looking for a recipe that is much easier to make that is also less time consuming. With that being said, que the spotlight! This is where this maple baked salmon topped with a cranberry sauce comes in.

This recipe makes for the perfect alternative OR even addition to your Thanksgiving spread. It Is another main protein that is not meat and not to mention much easier and less time consuming to make. The maple glazed salmon and the cranberry sauce both consists of 5 main ingredients! So, all you need is 10 ingredients total to make two separate mouthwatering recipes that come together and become one spectacular main dish!

Cooking this festive Thanksgiving themed salmon takes an easy 30 minutes and the cranberry sauce only takes 15 minutes, so you can easily make the cranberry sauce while your salmon is cooking in the oven and BOOM in 30 minutes you have a thanksgiving meal or additional protein that everyone will love!

Whether you are looking to be an over achiever or you are in need of a stand alone show stoping main dish make sure this salmon is on your menu this year and the years to come. Tag @prettyplatebymichelle or #prettyplatebymichelle on instagram if you made this, I will be happy to repost!

Serves 6+, INGREDIENTS: For the Maple Salmon

2.5 pounds salmon

1/4 cup maple syrup

Dill weed - This is located in the spice aisle as well



Orange slices - as many or as little as you would like to add on top of the salmon when cooking and then to garnish when serving

Fresh Marjoram - Click to see what this looks like. You can purchase this at whole foods in those rectangle plastic containers in the produce section. They also have dried in the spice asile.

DIRECTIONS: For the Maple Salmon

  1. Preheat oven to 425 degrees and prepare a baking sheet with foil and non-stick spray.

  2. Wash salmon and pat dry.

  3. Season with salt, pepper, garlic powder, and dill weed.

  4. Brush with maple syrup.

  5. Transfer salmon to prepared baking sheet.

  6. Slice oranges and place them on top of the salmon. Add some fresh marjoram on top. NOTE: If you are having trouble sourcing this you can always replce with fresh thyme sprigs or fresh rosemary sprigs.

  7. Bake in the oven at 425 for 30 minutes.

  8. Garnish with extra marjoram sprigs/leaves and oranges, serve right away and ENJOY!

Serves 6+, INGREDIENTS: For the Cranberry Chutney/Sauce

1 12 oz bag fresh cranberries

3/4 cup brown sugar

1 cup water

1 TBSP orange zest

1/2 TSP cinnamon

Fresh lemon juice from half a lemon


  1. Combine all ingredients into a pot over medium heat and mix.

  2. Continue to mix for the next 15-20 minutes until cranberries pop and it becomes a thicker sauce like consistency. You will have chunks of cranberries in there and that is completely normal.

  3. When done remove from heat. Serve over maple salmon or eat it stand alone.

  4. ENJOY!


  1. Baking Sheet Set

  2. Marble Salt Bowl with Pink Himalayan Salt

  3. Wood Board

  4. Pot

  5. Glass Bowl Prep Set

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