Dinner

Baked Salmon Fillet with Pickled Cranberries, Parsley & Pistachios Recipe

ByJake Silas November 6, 2025November 6, 2025

Introduction

This baked salmon fillet is elevated with a crunchy pistachio crust and tart pickled cranberries, creating a perfect balance of flavors. It’s a vibrant and elegant dish ideal for a special dinner or a healthy weeknight meal.

A wooden board on a white marbled surface holds a rectangular salmon loaf topped with a green herb and crushed pistachio crust. Bright red cranberries are scattered on top and around the loaf, adding contrast and freshness. Part of the salmon is sliced into thick pieces that reveal a pink, flaky interior. Next to the board is a white bowl filled with red cranberries, and a lit candle and a glass of white liquid sit nearby, creating a cozy atmosphere. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

300ml cider vinegar
300g caster sugar
340g fresh cranberries
½ tsp whole cloves
½ tsp juniper berries
75g panko breadcrumbs
½ tbsp dried thyme
2 tbsp sumac
1 lemon, zested
5 tbsp olive oil, plus extra for drizzling
1kg salmon fillet, pin-boned
60g pistachios, crushed
½ small bunch of parsley, chopped

Instructions

Step 1: Prepare the pickled cranberries at least a week ahead. In a pan over medium heat, bring the cider vinegar and caster sugar to a boil. Stir in fresh cranberries, cloves, and juniper berries. Boil for 4 minutes, then pour the mixture into a sterilized jar, seal tightly, and let it cool. Refrigerate for at least one week before using.
Step 2: Preheat the oven to 200°C (180°C fan)/gas mark 6. Toast the panko breadcrumbs in a dry frying pan for 2-3 minutes until golden, then transfer to a plate to cool.
Step 3: In a bowl, combine the toasted breadcrumbs, dried thyme, sumac, lemon zest, and a pinch of seasoning. Drizzle with 5 tablespoons of olive oil and mix thoroughly to create the crust mixture.
Step 4: Place a sheet of baking parchment on a tray large enough for the salmon. Lay the salmon fillet skin-side down, then gently spread the crust mixture over the top without pressing it down too much. Drizzle with a little extra olive oil.
Step 5: Bake the salmon for 20-25 minutes until just cooked and the crust turns golden. Transfer to a serving platter and garnish with crushed pistachios, drained pickled cranberries, and chopped parsley. Serve with buttered greens and roast new potatoes if desired.

Tips & Variations

Use leftover salmon by flaking it into a salad with cooked grains, pickled cranberries, purple sprouting broccoli, watercress, and extra pistachios. Dress with olive oil and lemon juice for a healthy meal.

Storage

Store leftover cooked salmon in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or enjoy cold in salads. Keep pickled cranberries refrigerated and use within 2-3 weeks for best flavor.

How to Serve

A toasted rectangular loaf is topped with chopped green herbs and whole red berries, resting on a dark wooden cutting board set on a white marbled surface. The loaf is sliced partially, showing its soft, light brown inside with more red berries and bits of topping scattered around. To the upper left of the board, there is a small white bowl filled with whole red berries, and a candle with a flame nearby adding a warm glow. The overall scene has a cozy, rustic feel. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the pickled cranberries closer to serving time?

For best flavor, pickled cranberries should be made at least a week in advance to allow the flavors to develop fully. However, if short on time, refrigerate them for at least 3 days before use.

Can I use other types of fish for this recipe?

Yes, this crust and pickled cranberry combination works well with other firm fish like trout or cod, though baking times may need adjustment depending on thickness.