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.
For the Maple Salmon:
- 2.5 Lbs salmon
- 1/4 Cup maple syrup
- Dill weed - This is located in the spice aisle as well
- Salt
- Pepper
- 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.
For the Cranberry Chutney:
- 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
For the Maple Salmon:
- Preheat oven to 425 degrees and prepare a baking sheet with foil and non-stick spray.
- Wash salmon and pat dry.
- Season with salt, pepper, garlic powder, and dill weed.
- Brush with maple syrup.
- Transfer salmon to prepared baking sheet.
- 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.
- Bake in the oven at 425 for 30 minutes.
- Garnish with extra marjoram sprigs/leaves and oranges, serve right away.
- ENJOY!
For the Cranberry Chutney:
- Combine all ingredients into a pot over medium heat and mix.
- 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.
- When done remove from heat. Serve over maple salmon or eat it stand alone.
- ENJOY!