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

Baked salmon fillet with pickled cranberries, parsley & pistachios

  • Rating: 5 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • 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: Per serving


For the pickled cranberries

For the salmon

  • 75g panko breadcrumbs
  • ½ tbsp dried thyme
  • 2 tbsp sumac
  • 1 lemon , zested
  • 5 tbsp olive oil , plus extra for drizzling
  • 1kg salmon fillet, pin-boned (you can ask your fishmonger to do this for you)
  • 60g pistachios , crushed
  • ½ small bunch of parsley , chopped, to serve


  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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. 


Flake any leftover salmon into a bowl and mix with a pouch of cooked mixed grains, any leftover pickled cranberries, cooked purple sprouting broccoli, a bag of watercress and any leftover pistachios or seeds you have. Dress with olive oil and lemon juice to serve.

Goes well with

Recipe from Good Food magazine, December 2019

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    Rating: 5 out of 5.2 ratings

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