Roasted Salmon with Cranberry-Mustard Sauce



  • Nonstick vegetable spray
  • 3 tablespoons walnut oil or olive oil
  • 2 tablespoons Dijon mustard
  • 4 6-ounce boneless salmon fillets
  • 1/3 cup raw cranberry relish*, room temperature
  • 2 tablespoons chopped shallots
  • 2 tablespoons red wine vinegar


Preheat oven to 450 degrees. Spray small baking sheet with nonstick spray. Whisk oil and mustard in medium bowl to blend. Place salmon on prepared baking sheet. Brush salmon with 2 tablespoons of mustard-oil mixture. Roast salmon until fish is cooked through, about 13 minutes.

Preheat broiler. Whisk cranberry relish, shallots and vinegar into remaining mustard-oil mixture. Season sauce with salt and pepper. Broil salmon until top is browning in spots, about 30 seconds. Transfer to plates. Spoon cranberry-mustard sauce over fillets and serve.


4 servings
Serving size: one 6-ounce fillet

Adapted from: 

*Cranberry relish recipe form 

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  • Nutrition Tip

    Phytonutrients are natural compounds found in plant-based foods that give plants their rich pigment as well as their distinctive taste and smell.

    They are essentially the plant’s immune system and offer protection to humans as well. There are thousands of phytonutrients that may help prevent cancer as well as provide other health benefits.

    The cranberries in this salmon recipe are rich in phytonutrients with anti-cancer properties.

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