Cranberry Glazed Salmon with Roasted Brussels Sprouts and Carrots

This vibrant salmon dish brings together the bright, tangy flavor of cranberries with earthy thyme and tender roasted vegetables. The salmon is pan-seared until golden, then finished with a quick cranberry glaze that adds a beautiful sheen and a sweet-savory punch. On the side, Brussels sprouts, carrots and red onion are roasted until caramelized and crispy-edged, making this a complete, satisfying meal.

Perfect for a cozy weeknight dinner or a special occasion, this recipe is naturally high in protein and fiber and it comes together in just about 35 minutes. The combination of flavors and textures-from the flaky salmon to the jammy glaze and the tender-crisp veggies-will have everyone asking for seconds.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

6 ounce CarrotView ingredient guideLike ingredientDislike ingredient

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

1 unit Cranberry JamView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) and adjust a rack to the top position. Wash and dry all produce. Trim and halve Brussels sprouts lengthwise. Halve, peel and cut the red onion into ½-inch-thick wedges. Trim, peel and cut carrots on a diagonal into ½-inch-thick pieces. Quarter the lemon.
2. On a baking sheet, toss the Brussels sprouts, onion and carrots with a drizzle of olive oil, salt and pepper. Roast on the top rack until golden brown and tender, 20-22 minutes.
3. Meanwhile, pat the salmon dry with paper towels. Season all over with Fry Seasoning, ¼ teaspoon dried thyme, salt and pepper. (Reserve remaining thyme for the sauce.)
4. Heat a drizzle of cooking oil in a large nonstick pan over medium-high heat. Add the salmon and cook until browned and cooked through, 5-7 minutes per side. If the fillets are thick, reduce heat to low and cook 2-3 minutes more per side. Transfer salmon to a cutting board to rest. Carefully wipe out the pan and let it cool for 1 minute.
5. Return the pan to medium-high heat. Add the chicken stock concentrate, cranberry jam, ¼ cup water, remaining ¼ teaspoon dried thyme and ¼ teaspoon sugar. Cook, stirring occasionally, until the sauce thickens, 2-3 minutes. Remove from heat and stir in 1 tablespoon butter and the juice from one lemon wedge. Season with salt and pepper to taste.
6. Slice the salmon crosswise. Divide the roasted vegetables and salmon between plates. Drizzle the salmon with the cranberry glaze. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use frozen salmon for this recipe?

Yes, but thaw it completely in the refrigerator overnight and pat it very dry before seasoning to ensure a good sear.

What can I substitute for cranberry jam?

You can use any berry jam, such as raspberry or strawberry or even a fig jam for a different flavor profile.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Just double-check that your stock concentrate and seasonings are certified gluten-free if needed.