A delightful twist on a classic salmon dish, combining the tangy sweetness of honey mustard with a rich cranberry sauce.
Preheat your oven to 450°F (230°C).
Ensure the oven is fully preheated before placing the salmon inside for even cooking.
In a small bowl, mix the Dijon mustard and honey until well combined.
You can adjust the sweetness by adding more or less honey to suit your taste.
Place the salmon fillets on a baking sheet lined with parchment paper, skin side down.
Lining the baking sheet with parchment paper makes cleanup easier.
Season the salmon with salt and black pepper, then spread the honey-mustard glaze evenly over the top of each fillet.
Use a brush or the back of a spoon to evenly distribute the glaze.
Bake the salmon in the preheated oven for about 10 minutes, or until the salmon is cooked through and flakes easily with a fork.
Cooking time may vary depending on the thickness of the salmon fillets.
While the salmon is baking, heat a skillet over medium heat and sauté the minced shallot in a bit of oil until softened.
Stir frequently to prevent the shallots from burning.
Add the cranberry sauce and balsamic vinegar to the skillet, stirring until the mixture is smooth and heated through.
Adjust the sauce's consistency by adding a splash of water if it becomes too thick.
Serve the baked salmon topped with the warm cranberry sauce.
Garnish with fresh herbs like parsley or dill for added color and flavor.
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