Seared Salmon W/ Cranberry Dijon Sauce

With cranberry dijon sauce

 This morning I woke up and watched the episode of No Reservations that shows footage from 2000 when Anthony Bourdain had just published Kitchen Confidential and his entertainment career was starting to pick up while his chef career was coming to an end.  It was great to see him in the kitchen and to understand how he got to be the chef he was at the end of his career, as well as the reason that his expertise leveled out!  That’s one of my favorite shows if you couldn’t tell, but I’d been stewing on the idea of doing a cranberry sauce. . . sauce with salmon.  I feared the concentrated flavor of the cranberry sauce from a can, but I’ve always loved it, and it’s what I associate with the flavor of cranberries.  This dish came together really deliciously with the simplicity and flakiness of the salmon and the depth of flavor from the sauce.



  • 1 Lb Salmon Filet (Skin on)
  • 1 Tbsp Garlic Salt
  • 1 Tbsp Black Pepper
  • 1 Tbsp Olive Oil
  • 1 Tsp Red Wine Vinegar



  1. Preheat oven to 400 degrees
  2. Drizzle fish with olive oil
  3. Season the fish, both sides
  4. Drizzle the top with red wine vinegar
  5. Heat a pan to high heat
  6. Drizzle a little olive oil
  7. Place the salmon in, skin side down
  8. Sear 3 minutes
  9. Flip
  10. Cook flesh side down 4-5 minutes
  11. Flip
  12. Cook skin side down another 3 minutes
  13. Place on a small baking tray
  14. Place in oven for 10-13 minutes until tender and flaky, but still moist
  15. Remove from oven and allow to cool for 3 minutes
  16. Flake the salmon with a fork or spatula



  • 1/3 – 1/2 Can Jellied Cranberry Sauce (Start with less, since it’s condensed it is quite potent)
  • 2 Tbsp Dijon Mustard
  • 1 Tbsp Balsamic Vinegar
  • 1 Tbsp Black Pepper
  • 1 Tbsp Rosemary
  • 1 Tbsp Garlic Powder
  • 2 Tbsp Butter
  • 1 Cup Water



  1. Bring a pan to medium high heat
  2. Add the jellied cranberry, 1 tbsp butter, 1 tbsp balsamic vinegar, and 1 tsp balsamic vinegar
  3. Stir until combined (the cranberry won’t fully dissolve)
  4. Add 1/3 cup of water
  5. Bring to a boil (you’ll notice it thickens quite quickly with the cranberry)
  6. Add more water as needed to dilute the sweetness of the cranberry sauce and to reach the consistency you’re looking for
  7. Allow to boil for 2 minutes, stirring constantly
  8. Lower heat to medium low
  9. Add 1 tbsp butter, 2 tsp balsamic vinegar, and remaining mustard(if you think the mustard’s already potent, use less)
  10. Stir until combined
  11. Add garlic powder, black pepper, and rosemary
  12. Stir
  13. Remove from heat
  14. Pour the sauce in a blender to smooth out the cranberry
  15. Drizzle sauce over some of the flaked salmon
  16. Serve!

 The salmon turned out fantastically, it was light, flaky, and juicy with the awesome seared seasoned flavor on the flesh.  The sauce was sweet, tart, and savory.  Together they made a power play and I’m pretty proud of how simple and delicious this dish was!  Do you have some recipe you’d like to share or have you made this salmon?  I’d love to hear about it so be sure to comment!  


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