Cranberry Thyme Glazed Salmon with Roasted Vegetables

This salmon dish brings together the bright, tart sweetness of cranberry jam and the earthy warmth of thyme. Glazed to perfection, the salmon is served alongside a medley of roasted broccoli, carrots and red onion-each vegetable caramelized and tender. It’s a balanced, vibrant meal that feels special enough for a weekend dinner yet simple enough for a weeknight.

The glaze comes together quickly in the same pan after cooking the salmon, making cleanup a breeze. A squeeze of fresh lemon juice brightens the sauce, while a touch of butter adds richness. Whether you’re looking for a new way to enjoy salmon or a colorful vegetable side, this recipe delivers on flavor and ease.

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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 BroccoliView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

1 unit Cranberry JamView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Cut broccoli into bite-size pieces if needed. Halve, peel and cut onion into ½-inch-thick wedges. Trim, peel and cut carrots on a diagonal into ½-inch-thick pieces. Quarter lemon.
2. Toss onion and carrots on a baking sheet with a large drizzle of olive oil, salt and pepper. Roast on top rack for 5 minutes. Carefully add broccoli to the same sheet; toss to combine. Return to oven and roast until golden brown and tender, 15-20 minutes more.
3. Meanwhile, pat salmon dry with paper towels and season all over with Fry Seasoning, ¼ tsp thyme (½ tsp for 4 servings), salt and pepper.
4. Heat a drizzle of oil in a large pan over medium heat. Add salmon and cook until browned and cooked through, 6-8 minutes per side. If salmon is thick, reduce heat to low and cook 2-3 minutes more per side. Turn off heat; transfer salmon to a cutting board to rest. Wash out pan and let cool 1 minute.
5. Return pan to medium-high heat; add stock concentrate, jam, ¼ cup water, ¼ tsp thyme and ¼ tsp sugar (for 4 servings, use ½ cup water, ½ tsp thyme and ½ tsp sugar). Cook, stirring occasionally, until sauce thickens, 2-3 minutes. Turn off heat. Stir in 1 TBSP butter (2 TBSP for 4) and juice from one lemon wedge (juice from two wedges for 4). Season with salt and pepper to taste.
6. Slice salmon crosswise. Divide salmon and veggies between plates. Drizzle salmon with pan sauce. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use frozen salmon?

Yes, but thaw it completely in the refrigerator overnight and pat dry before seasoning. Cooking time may increase slightly.

What can I substitute for cranberry jam?

You can use any tart fruit jam, such as raspberry or cherry or make a quick cranberry sauce with fresh or frozen cranberries.

Is this recipe gluten-free?

Yes, all ingredients listed are naturally gluten-free. Check labels on stock concentrate and seasonings to confirm.