Baked Salmon Fillet with Pickled Cranberries


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

  • 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 200°C/180°C 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. 

Top Tip:

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.

Credit: Rick & Katie Toogood


Prep time: 15 Minutes

Cook time: 30 Minutes (+ 1 Week Pickling)

Serves: 8

  • For the pickled cranberries:

  • 300ml cider vinegar

  • 300g caster sugar

  • 340g fresh cranberries

  • ½ tsp whole cloves

  • ½ tsp juniper berries

  • 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

  • 60g pistachios , crushed

  • ½ small bunch of parsley, chopped, to serve