Baked Christmas Salmon

5 from 3 votes

Simple and delicious 3 ingredient homemade Cranberry Sauce Baked Christmas Salmon which is the ultimate gluten free Christmas dinner!

Prep Time5

Cook Time30

Total Time35

Course: Christmas, Dinner

Cuisine: British

Diet: Gluten Free, Low Lactose

Servings: people

Cost: £15

Pre-heat your oven to 200C (390F)
Now make the cranberry sauce by adding 2 cups (225g) fresh cranberries to a pot on a medium heat along with the ½ cup of maple syrup, ½ cup water and a pinch of salt
Simmer until the cranberries are soft (3-5 minutes), then press with a fork until roughly mashed. Simmer the sauce until desired consistency (further 5 minutes)
Top the salmon fillet with the cranberry sauce until completely covered and place into a large baking tray/dish. (Optional: add rosemary and Brussel sprouts to bake with the salmon)
Place in the oven for 20 minutes at 200C (390F)

Top Tips:

Ask your fish monger for the center-cut of salmon fillets for the prettiest presentation.
If you are unsure if your salmon is done or not, you can use an instant read thermometer and check. The temperature of cooked salmon should be 145°F/62°F.
Frozen salmon can work in a pinch, just be sure to thaw it fully before baking.
If you are cooking pre-cut salmon fillets, you'll have to adjust the time as it takes less time to cook smaller cut fillets than one large one.

Preparing ahead and storing:

I would suggest making the cranberry sauce in advance if you need to (even though it only takes 10 minutes to make fresh).
If you're tight on time prepare the cranberry sauce, top the salmon (up to 2 days in advance) and place in the fridge until you're ready to bake the salmon.
Once the salmon is baked you can store it in the fridge for up to 2 days. So you can enjoy it with any leftovers you may have!

Serving Suggestions:

No roast is complete without perfect roast potatoes! Try my Rosemary Infused Roast Potatoes
If you’re going all out for Christmas day try my Gluten-free & Vegan Yorkshire Puddings