You know those nights when you want something healthy but don’t feel like slaving over the stove? Yeah, me too—more often than I’d like to admit! That’s why this Sheet-Pan Salmon with Cranberry Herb Relish is my go-to lifesaver. It’s ready in under 30 minutes, and the tangy-sweet relish makes it feel fancy without any fuss. I first stumbled onto this combo during a desperate fridge clean-out (those cranberries needed a purpose!), and now it’s in my regular rotation. The salmon stays juicy, the relish adds a pop of brightness, and—bonus—there’s just one pan to wash. Perfect for when you want dinner to taste like effort, but secretly isn’t.
Why You’ll Love This Sheet-Pan Salmon with Cranberry Herb Relish
Trust me, this dish is about to become your weeknight hero. Here’s why:
- Lightning fast: From fridge to table in 25 minutes flat—perfect for those “I’m-hungry-NOW” moments
- One pan wonder: Toss the parchment after baking and voila—cleanup’s done!
- Flavor fireworks: The sweet-tart cranberry relish cuts through the rich salmon like a flavor spotlight
- Healthy but indulgent: Feels fancy enough for guests while keeping things light (that rosemary-honey combo? Chef’s kiss!)
- Endlessly adaptable: Swap herbs based on what’s in your fridge—I’ve used thyme when rosemary played hooky
Seriously, this dish checks all the boxes without breaking a sweat.
Ingredients for Sheet-Pan Salmon with Cranberry Herb Relish
Here’s your shopping list for this flavor-packed dish (but honestly, you might already have most of this!):
- 4 salmon fillets (6 oz each) – look for even thickness so they cook uniformly
- 1 cup fresh cranberries – trust me, the pop of color and tartness is worth it
- 1/4 cup fresh parsley, chopped – flat-leaf or curly, your choice!
- 2 tbsp fresh rosemary, chopped – those piney notes are magic with salmon
- 1 tbsp honey – local or store-bought, just make it the good stuff
- 1 tbsp olive oil – extra virgin for the win
- 1 tsp lemon zest – get that yellow part only, no bitter white pith!
- 1/2 tsp salt – I use coarse kosher, but any works
- 1/4 tsp black pepper – freshly cracked if you’re feeling fancy
Ingredient Notes & Substitutions
Fresh cranberries are non-negotiable here – their bright acidity makes the relish sing. Too tart? Add an extra drizzle of honey (I won’t tell!). Out of rosemary? Thyme makes a great stand-in, or try 1 tsp dried herbs if fresh isn’t happening. For the salmon, skin-on or off works – just adjust cooking time by a minute or two if it’s particularly thick.
How to Make Sheet-Pan Salmon with Cranberry Herb Relish
Ready for the easiest dinner ever? Here’s how it all comes together:
- Heat things up: Crank your oven to 400°F (200°C) while you line a sheet pan with parchment (no scrubbing later – yes!).
- Prep the star: Arrange salmon fillets on the pan, drizzle with olive oil, then sprinkle with salt and pepper like you’re seasoning the last meal on earth.
- Bake it right: Slide that pan in the oven for 12-15 minutes – we’re aiming for salmon that flakes easily but stays juicy.
- Relish time! While the salmon works its magic, mix cranberries, herbs, honey, and lemon zest in a bowl. Smash some berries slightly to release their tangy juices.
- Finish strong: When the salmon’s done, spoon that vibrant relish over each fillet. Watch how the colors come alive!
Tips for Perfect Sheet-Pan Salmon
- Timing is everything: Check salmon at 12 minutes – overcooked salmon is sad salmon.
- Berry texture: For chunkier relish, mix gently; for saucier, mash more berries.
- Even cooking: If fillets vary in thickness, tuck thin ends under for uniform doneness.
- Hot pan trick: Let salmon rest 2 minutes after baking – it keeps cooking slightly!
Serving Suggestions for Sheet-Pan Salmon with Cranberry Herb Relish
This salmon practically begs to be paired with roasted Brussels sprouts or asparagus—just toss them on the same pan during the last 10 minutes of baking! For lighter meals, a simple arugula salad with lemon vinaigrette works wonders. Leftovers? Gently reheat in a 300°F oven to keep that perfect flaky texture. For more dinner inspiration, check out our dinner recipes.
Storage & Reheating
Got leftovers? Lucky you! Store them covered in the fridge for up to 2 days. When reheating, skip the microwave – it’ll turn your perfect salmon rubbery. Instead, pop it in a 300°F oven for about 5 minutes until just warmed through. The relish keeps its zing beautifully this way!
Nutritional Information for Sheet-Pan Salmon with Cranberry Herb Relish
Just so you know—these numbers are estimates (your honey pour might be more generous than mine!). Per serving, you’re looking at about 320 calories, with 18g fat (mostly the good-for-you kind from the salmon and olive oil), a whopping 28g protein to keep you full, and 12g carbs from those vibrant cranberries. Not too shabby for such a flavorful dish! If you’re interested in other healthy options, you might like our turkey cranberry dog chews.
FAQs About Sheet-Pan Salmon with Cranberry Herb Relish
Can I use frozen cranberries?
Yes, but thaw and drain them first—they’ll be softer than fresh. You might need a bit more honey to balance their extra tartness.
How do I know when salmon is done?
Gently press the thickest part—it should flake easily but still look slightly translucent in the center. (About 125°F internal temp if you’re using a thermometer.)
Can I make the relish ahead?
Absolutely! Mix it up to 2 hours before serving. The flavors actually get better as they mingle. Just stir again before topping your salmon. For more recipe ideas, follow us on Pinterest.
What if my salmon skin sticks?
No sweat—just slide a spatula between the skin and flesh after baking. Parchment paper helps prevent this!
30-Minute Sheet-Pan Salmon with Irresistible Cranberry Relish
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Low Calorie
Description
A simple and flavorful sheet-pan salmon dish topped with a tangy cranberry herb relish. Perfect for a quick and healthy dinner.
Ingredients
- 4 salmon fillets (6 oz each)
- 1 cup fresh cranberries
- 1/4 cup fresh parsley, chopped
- 2 tbsp fresh rosemary, chopped
- 1 tbsp honey
- 1 tbsp olive oil
- 1 tsp lemon zest
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper.
- Place salmon fillets on the sheet pan. Drizzle with olive oil and season with salt and pepper.
- Bake for 12-15 minutes until salmon is cooked through.
- While salmon cooks, mix cranberries, parsley, rosemary, honey, and lemon zest in a bowl.
- Top cooked salmon with the cranberry herb relish before serving.
Notes
- Use fresh cranberries for the best flavor.
- Adjust honey to taste if cranberries are too tart.
- Serve with roasted vegetables or a side salad.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
