Baked Salmon Fillet with Pickled Cranberries, Parsley and Pistachios Recipe
Introduction
This baked salmon fillet features a delightful crust of toasted breadcrumbs, sumac, and lemon zest, paired with tangy pickled cranberries for a burst of flavor. Topped with crunchy pistachios and fresh parsley, it’s an elegant yet approachable dish perfect for any occasion.
Ingredients
- 300ml cider vinegar
- 300g caster sugar
- 340g fresh cranberries
- ½ tsp whole cloves
- ½ tsp juniper berries
- 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 (ask your fishmonger to do this for you)
- 60g pistachios, crushed
- ½ small bunch of parsley, chopped, to serve
Instructions
- Step 1: Make the pickled cranberries by combining the cider vinegar and caster sugar in a pan over medium heat. Bring to a boil, then stir in the fresh cranberries, whole cloves, and juniper berries. Boil for 4 minutes, then pour the mixture into a sterilized jar, seal well, and let cool. Chill in the fridge for at least one week before serving.
- Step 2: Preheat the oven to 200°C (180°C fan) or Gas mark 6. Toast the panko breadcrumbs in a dry frying pan for 2-3 minutes until golden and crisp, then transfer to a plate to cool.
- Step 3: In a mixing bowl, combine the cooled breadcrumbs with dried thyme, sumac, lemon zest, and some seasoning. Drizzle in the 5 tablespoons of olive oil and mix thoroughly to form the crust mixture.
- Step 4: Line a baking tray with baking parchment large enough for the salmon fillet. Place the salmon skin-side down on the parchment. Carefully spread the breadcrumb mixture evenly over the top of the salmon without pressing it down too much. Drizzle a little extra olive oil over the crust.
- Step 5: Bake the salmon in the preheated oven for 20-25 minutes until just cooked and the crust is golden. Remove from the oven and transfer the salmon to a serving platter.
- Step 6: Garnish with the crushed pistachios, drained pickled cranberries, and chopped parsley. Serve with buttered greens and roast new potatoes for a complete meal.
Tips & Variations
- Make the pickled cranberries ahead of time (at least a week) to allow the flavors to fully develop.
- For a lighter meal, flake leftover salmon and mix with cooked grains, pickled cranberries, steamed greens, and a drizzle of olive oil and lemon juice for a hearty salad.
- Use other nuts like almonds or walnuts if you don’t have pistachios on hand.
Storage
Store any leftover cooked salmon in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or enjoy cold in salads. Keep the pickled cranberries refrigerated and sealed; they will last for several weeks and add a tangy twist to many dishes.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen cranberries for the pickling?
Yes, frozen cranberries work well for making pickled cranberries. Just thaw them slightly before use to ensure even cooking during boiling.
How can I tell when the salmon is cooked perfectly?
The salmon should be just cooked through and flake easily with a fork, with the breadcrumb crust golden and crisp on top. Avoid overcooking to keep the fish moist and tender.
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Baked Salmon Fillet with Pickled Cranberries, Parsley and Pistachios Recipe
- Total Time: 1 week and 40 mins
- Yield: 4 servings 1x
- Diet: Low Fat
Description
A delightful baked salmon fillet topped with a crunchy crust of panko breadcrumbs, thyme, sumac, and lemon zest, garnished with crushed pistachios, fresh parsley, and tart pickled cranberries. Perfectly cooked in the oven to achieve a golden crust and tender, flavorful fish, this dish combines sweet, tangy, and savory elements for a sophisticated and healthy meal.
Ingredients
Pickled Cranberries
- 300ml cider vinegar
- 300g caster sugar
- 340g fresh cranberries
- ½ tsp whole cloves
- ½ tsp juniper berries
Salmon and Crust
- 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
Garnish
- 60g pistachios, crushed
- ½ small bunch of parsley, chopped
Instructions
- Prepare Pickled Cranberries: In a pan, combine 300ml cider vinegar and 300g caster sugar over medium heat and bring to a boil. Stir in 340g fresh cranberries, ½ tsp whole cloves, and ½ tsp juniper berries, then boil for 4 minutes. Transfer to a sterilized 1-litre jar or two smaller jars, seal tightly, and let cool before refrigerating for at least one week to develop flavor.
- Toast Breadcrumbs: Heat a dry frying pan over medium heat. Toast 75g panko breadcrumbs for 2-3 minutes until golden and fragrant. Remove from heat and cool on a plate.
- Make Crust Mixture: In a mixing bowl, combine the cooled toasted breadcrumbs with ½ tbsp dried thyme, 2 tbsp sumac, zest of 1 lemon, and a pinch of seasoning. Drizzle with 5 tbsp olive oil and mix thoroughly to create a moist crumb crust.
- Prepare Salmon for Baking: Preheat the oven to 200°C (180°C fan)/gas mark 6. Line a baking tray with parchment paper. Place the 1kg pin-boned salmon fillet skin-side down on the tray. Evenly spread the breadcrumb crust over the salmon without pressing down firmly. Drizzle a little extra olive oil over the crust.
- Bake the Salmon: Bake in the preheated oven for 20-25 minutes until the crust is golden and the salmon is just cooked through but still moist.
- Garnish and Serve: Transfer the baked salmon to a serving platter. Sprinkle with 60g crushed pistachios, drained pickled cranberries, and chopped parsley. Serve alongside buttered greens and roast new potatoes for a complete meal.
Notes
- Prepare the pickled cranberries at least a week in advance for optimal flavor.
- Leftover salmon works great in a healthy salad with mixed grains, purple sprouting broccoli, watercress, and seeds, dressed with olive oil and lemon juice.
- You can ask your fishmonger to pin-bone the salmon if preferred.
- Keep an eye on the salmon while baking to avoid overcooking and maintain juiciness.
- Prep Time: 15 mins (excluding pickling time)
- Cook Time: 25 mins
- Category: Main Course
- Method: Baking
- Cuisine: European
Keywords: baked salmon, pickled cranberries, pistachios, breadcrumb crust, thyme, sumac, healthy seafood recipe, oven baked fish
