Cranberry Orange Glazed Salmon

Cranberry Orange Glazed Salmon is an easy sheet-pan dinner with tender salmon, roasted fall vegetables, and a sweet-tart cranberry citrus glaze.

We eat salmon often at our house, and this colorful version feels special enough for the holidays yet easy enough for a weeknight. Best of all, it’s ready in about 45 minutes with easy cleanup.

A Salmon Dinner Worth Making

• Sweet and savory flavor – Cranberries, orange, honey, Dijon, and soy sauce create a bright, balanced glaze.
• A complete meal on one pan – Salmon roasts alongside sweet potatoes, Brussels sprouts, and red onion.
• Fresh or frozen cranberries – Either one works beautifully in the glaze.
• Easy to customize – Swap in carrots, broccoli, cauliflower, or butternut squash.

Ingredients You’ll Need

See the recipe card below for specific amounts and complete instructions.

• Salmon fillets – Choose similarly sized pieces for even cooking.
• Roasting vegetables – Sweet potatoes, Brussels sprouts, and red onion.
• Olive oil and seasonings – Salt, pepper, garlic powder, and smoked paprika.
• Cranberries – Fresh or frozen, both work well.
• Orange juice and zest – Bring bright citrus flavor to the glaze.
• Glaze ingredients – Honey, Dijon mustard, soy sauce, and fresh garlic.
• For serving – Chopped parsley and optional orange slices.

A Quick Look at How It Comes Together

Use the full recipe card at the bottom of the page when you’re ready to cook.

• Roast the vegetables. Season and roast the sweet potatoes, Brussels sprouts, and red onion.
• Make the glaze. Simmer the glaze ingredients until the cranberries burst and the mixture thickens.
• Add the salmon. Move the vegetables aside, place the salmon on the pan, and spoon the glaze over the fillets.
• Finish and serve. Roast until the salmon is cooked through, then rest briefly and garnish.

Cetcu Tips

A few little tricks can turn a good sheet-pan dinner into a “when are we having this again?” kind of meal!

Give the vegetables room. Cut them into evenly sized pieces and avoid overcrowding the pan so they roast instead of steam.

Pat the salmon dry. Removing excess moisture helps the seasoning and glaze stick.

Use fresh orange zest. It gives the cranberry glaze the brightest citrus flavor.

Check with a thermometer. An instant-read thermometer takes the guesswork out of determining when the salmon is done.

Store leftovers properly. Refrigerate leftover salmon and vegetables in an airtight container, then reheat gently to avoid drying out the salmon.

Cranberry Orange Glazed Salmon FAQs

Got questions? We’ve got answers! These quick FAQs cover a few common questions about making cranberry orange salmon.

Can I use frozen cranberries?

Yes. Frozen cranberries work perfectly in the glaze and can be added directly to the saucepan without thawing.

Can I substitute other vegetables?

Yes. Carrots, oven-roasted broccoli, cauliflower, or butternut squash would all pair nicely with the salmon.

How do I know when the salmon is done?

The salmon should flake easily with a fork and reach an internal temperature of 145°F.

Can I make the glaze ahead of time?

Yes. Prepare the cranberry orange glaze up to three days ahead and store it in an airtight container in the refrigerator.

More Salmon Favorites

Salmon makes a regular appearance at our dinner table! Next, try Blackened Salmon Fillets, Creamy Tuscan Salmon, or a fresh and flavorful Teriyaki Salmon Bowl.

Cranberry Orange Glazed Salmon

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Cranberry Orange Glazed Salmon is an easy sheet-pan dinner featuring tender salmon, a sweet-tart cranberry citrus glaze, and roasted sweet potatoes, Brussels sprouts, and red onion.

Ingredients

For Salmon and Roasted Vegetables

• 4 salmon fillets, about 6 ounces each
• 2 medium sweet potatoes, peeled and cut into 1-inch cubes
• 1 pound Brussels sprouts, trimmed and halved
• 1 small red onion, cut into wedges
• 2 tablespoons olive oil
• 1 teaspoon kosher salt, plus more for seasoning the salmon
• ½ teaspoon black pepper, plus more for seasoning the salmon
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika

For the Cranberry Orange Glaze

• 1 cup fresh or frozen cranberries
• ½ cup orange juice
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• 1 tablespoon soy sauce
• 1 teaspoon orange zest
• 2 cloves garlic, minced

For Serving

• Chopped fresh parsley
• Orange slices, optional

Instructions

1. Preheat oven to 425°F. Line a large rimmed baking sheet with foil or parchment paper. Toss the sweet potatoes, Brussels sprouts, and red onion with olive oil, salt, pepper, garlic powder, and smoked paprika. Spread the vegetables in a single layer on the prepared pan and roast for 20 minutes.

2. Meanwhile, combine the cranberries, orange juice, honey, Dijon mustard, soy sauce, orange zest, and garlic in a small saucepan. Cook over medium heat for 8–10 minutes, stirring frequently, until the cranberries burst and the glaze thickens. Gently mash some of the cranberries with the back of a spoon, if desired.

3. Pat the salmon dry and season lightly with salt and pepper. Stir the vegetables, move them toward the sides of the pan, and place the salmon in the center. Spoon the cranberry orange glaze generously over each fillet.

4. Return the pan to the oven and roast for 10–12 minutes, or until the vegetables are tender and the salmon is cooked through. The salmon should flake easily with a fork and reach an internal temperature of 145°F. Let rest for 2–3 minutes, then garnish with parsley and serve with any remaining glaze and orange slices, if desired.

Notes

Frozen cranberries can be added directly to the saucepan without thawing.

Cut the sweet potatoes into evenly sized pieces so they cook at the same rate.

Avoid overcrowding the baking sheet so the vegetables roast instead of steam.

The cranberry orange glaze can be made up to 3 days ahead and refrigerated in an airtight container.

Nutrition Information:

Yield: 4
Serving Size: 1

Amount Per Serving: Calories: 3893
Total Fat: 231g
Saturated Fat: 45g
Unsaturated Fat: 186g
Cholesterol: 1154mg
Sodium: 1979mg
Carbohydrates: 43g
Fiber: 8g
Sugar: 19g
Protein: 403g

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used and are just estimates. We encourage, especially if these numbers are important to you, to calculate these on your own for most accurate results.