Baked salmon fillet with pickled cranberries, parsley & pistachios cut into slices

Baked salmon fillet with pickled cranberries, parsley & pistachios

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Prep: 15 mins Cook: 30 mins plus at least 1 week pickling

Easy

Serves 6-8

Balance out an oily fish, such as salmon, with homemade pickled cranberries. They also add a fun, Christmassy feel to the dish

Nutrition and extra info

Nutrition: Per serving

  • kcal451
  • fat26g
  • saturates4g
  • carbs25g
  • sugars18g
  • fibre3g
  • protein28g
  • salt0.3g

Ingredients

    For the pickled cranberries

    • 300ml cider vinegar
    • 300g caster sugar
    • 340g fresh cranberries
      Cranberries

      Cranberry

      A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…

    • ½ tsp whole cloves
    • ½ tsp juniper berries

    For the salmon

    • 75g panko breadcrumbs
    • ½ tbsp dried thyme

      Thyme

      This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

    • 2 tbsp sumac
      Sumac

      Sumac

      soo-mak

      This wine-coloured ground spice is one of the most useful but least known and most…

    • 1 lemon, zested
      Lemon

      Lemon

      le-mon

      Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

    • 5 tbsp olive oil, plus extra for drizzling
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    • 1kg salmon fillet, pin-boned (you can ask your fishmonger to do this for you)
      Salmon

      Salmon

      sam-on

      With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…

    • 60g pistachios, crushed
    • ½ small bunch of parsley, chopped, to serve
      Parsley

      Parsley

      par-slee

      One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

    Method

    1. Make the pickled cranberries a week or two ahead. Put the vinegar and sugar in a pan over a medium heat and bring to the boil. Stir in the remaining ingredients and continue to boil for 4 mins. Pour the mixture into a 1-litre sterilised jar, or two smaller ones, and seal well, then leave to cool. Chill in the fridge for at least a week.

    2. Heat the oven to 200C/180C fan/gas 6. Toast the breadcrumbs in a dry frying pan for 2-3 mins until golden and toasted, then tip onto a plate and leave to cool.

    3. Combine the breadcrumbs, thyme, sumac, lemon zest and some seasoning in a mixing bowl. Drizzle with the 5 tbsp olive oil and mix in thoroughly.

    4. Lay a piece of baking parchment on a baking tray large enough to fit the salmon fillet. Put the salmon fillet skin-side down on top, and carefully spread the crust mixture over the top of the salmon. Don’t press the mixture down too much. Drizzle with a little extra olive oil.

    5. Bake the salmon for 20-25 mins ideally until it is just cooked and the crust has turned a golden colour. Once cooked, transfer to a serving platter and garnish with the pistachios, some drained pickled cranberries and the parsley. Try serving with buttered greens and roast new potatoes. 

    You may also like

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
    Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
    Want to receive regular food and recipe web notifications from us?