Wednesday, November 18, 2009

Orange Pepper Salmon with Cranberry Sauce

Today I will be serving up a main course alternative to the traditional T-day turkey. This salmon recipe is one of my children's favorites. They just love it!

I like to serve it with my Cranberry Orange Sauce. Pictured here, it is also served with a quick red quinoa pilaf I like to make.

If you are vegan or vegetarian, please stop back soon for my Sage and Shallot Butternut Squash Casserole recipe. This recipe makes a great Thanksgiving day main dish, especially served with the cranberry sauce!

The trick to cooking moist and delicious salmon is NOT to over cook it. One or two minutes too long and your salmon can become dry and tough. Make sure you take it out of the oven before it is cooked all the way through. You should still be able to see pinkness in the center of the fillet. Once it is opaque throughout it is overcooked. Remember, fish continues to cook after you remove it from the oven.

Orange Pepper Salmon

I used wild Alaskan sockeye salmon here, but king or coho would be delicious as well. The sockeye salmon I have been buying lately takes only about 8 minutes to cook at 400 degrees.

2 pounds wild salmon
1/4 cup fresh squeezed orange juice
freshly grated orange peel
1/2 teaspoon Herbamare or sea salt
freshly ground black pepper

extra virgin olive oil

Preheat your oven to 400 degrees F.

Rinse your salmon fillet and pat dry with a paper towel. Cut it into 6 fillets. Arrange fillets on a baking sheet or large glass baking dish.

Drizzle orange juice over them. The sprinkle each with a little grated orange peel. I use my microplane fine grater to do this. Make sure you do it before you juice your orange. You'll want the zest from the whole orange.

Then sprinkle with Herbamare (or sea salt) and plenty of freshly ground black pepper. Drizzle each fillet with a little olive oil.

Bake for about 8 minutes for sockeye, longer for coho, and usually about 20 minutes for king, depending on the thickness.

Serve each fillet with a spoonful of Sugar-Free Orange Cranberry Sauce. Source:

Other Main Dish Recipes:
Thai Coconut Fish Sticks
Chipotle Black Bean and Yam Stew
Spiced Chicken and Rice Stew
Thai Fresh Green Curry

About the Author

Alissa Segersten holds a Bachelor's of Science in Nutrition from Bastyr University. She is the founder of Whole Life Nutrition, the mother of five children, a whole foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them, and offers elimination diet recipes, healthy gluten-free recipes, paleo and vegan recipes, as well as tips for feeding your family a nourishing, whole foods diet. Alissa is the author of two very popular gluten-free, whole foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book. Connect with her on Facebook, Twitter, Pinterest, and Instagram!


  1. What a great combo! Salmon and the cranberry orange sauce. I would never have thought of that but I bet it's great. I'm really enjoying this progressive dinner!

  2. I was just thinking of a special something to have for my birthday dinner on Friday and this looks like just the thing!

  3. This is absolutely gorgeous, Ali! You know how I go mad for salmon. :-) I so wish I had some for lunch. What an impressive dish this would be for Thanksgiving! This salmon and my turkey breast would make a nice pairing. ;-)

    The dinner party is neat ... I'm loving seeing what everyone is making!


  4. Ali, the quinoa pilaf looks great. Are you planning on sharing that recipe soon? Sure looking forward to the butternut casserole! Thanks.

  5. Wow this looks absolutely delicious! The quinoa pilaf looks amazing, too. Will you be posting the recipe for that as well?

    Thanks for sharing all these amazing recipes :-)


  6. Hey Ali, This looks good enough to be dinner! I was wanting to do something different with Salmon tonight, and with a big salad...yum :) This recipe is so festive too! Fall is my favorite time to cook.

    Speaking of squash-I still love your wild rice stuffing served up in halved and baked delicata squashes-I think I will make that too.

    What a great idea this blog party is! Thx to all the chefs!

  7. Oh this sounds wonderful! I've got salmon in the freezer I should use up, and have *tons* of canned cranberry sauce in the cupboard I picked up on sale. I'd never would have thought to mix salmon with cranberries---what a fun idea.

    xoxo steph

  8. I love this progressive dinner! We are joining family for Thanksgiving so I don't have to make everything but what I am going to make comes from your recipes. I am sure that when I see the dessert tomorrow I will add that to the list too. I'm going to make the pear pomegranate salad, pumpkin pie, maple roasted yams, butternut squash casserole, your fabulous cranberry sauce (that was delicious!!) Hmmm.... I must be really hungry right now, I can't wait to make this new salad - it looks fabulous! Thanks for your creativity and the virtual progressive dinner! Happy Thanksgiving to you and your family!

  9. So gorgeous! The flavours are great =D. Salmon is one of my favourite meals, and adding orange sounds perfect!

  10. Thanks for your kind words everyone, enjoy the salmon! I will try and get the pilaf recipe up sometime soon! :)


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Thanks and Happy Cooking! ~Ali :)