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Slow Baked Cranberry Glazed Salmon – Thanksgiving Meal Prep
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Cranberry Glaze
Ingredients
- 3 squeezed (blood) oranges, juice and some pulp
- 1 can (14oz) cranberry sauce, sweetened
- 1/4 cup coconut sugar
- 2 teaspoons cinnamon or 1 cinnamon stick
- 1 teaspoon star anise or 1 star anise *
Steps
Step 1
Add ingredients to a skillet, then set on medium heat. Continuously stir and chop up the cranberry.
Step 2
Bring to a gentle simmer and reduce the heat to low. Continue stirring and chopping the cranberry until it turns to juice.
Note: there is no need to add cornstarch or arrowroot. Fresh orange juice contains pectin, which acts as a natural thickener.
Step 3
Once it thickens and the sauce can coat a spoon, remove the heat to cool. Enjoy baked on your favorite protein like chicken or seafood (see below).
Store in the fridge in an airtight container for 1.5 to 2 weeks.
Macros
Slow Baked Salmon with Cranberry Glaze
Ingredients
- 3 lbs (wild caught) salmon fillet, boneless
- 1 tablespoon (smoked) paprika
- 1 tablespoon mineral salt
- 2 teaspoons cracked pepper
-
6 tablespoons cranberry glaze
Feel free to add more glaze according to your preferences
Feel free to add more glaze according to your preferencesSteps
Step 1
Set oven to 225F (107C).
Step 2
Pat salmon dry with a paper towel. Then sprinkle seasonings and rub all over the salmon.
Step 3
Brush the salmon with two tablespoons of the cranberry glaze. Add the salmon to a wooden plank covered in parchment paper or place it on a baking tray lined with parchment paper.
Pro tip: I recommend placing the salmon on a wooden plank covered in parchment paper. The wood slows down the cooking process so the salmon does not overcook, and it makes it easier to add to your serving platter since the skin is less likely to stick to the parchment paper.
Step 4
Place in the salmon oven and bake for 10 minutes, then remove from the oven to brush with the glaze. Repeat for 60 minutes.
Brush off any excess albumin (white flesh that oozes out) each time, then brush with 1/2 to 1 tablespoon of the glaze for the first 40 minutes.
By the 40-minute mark, the salmon should be albumin-free (white stuff). Then, brush the salmon with the remaining glaze for the next 20 minutes. If it needs to cook longer, cook for an additional 10 minutes to get your desired result. If you need to bake it longer to get the sticky coating, that is fine—just do not increase the heat.
Step 5
Let it rest for 15 – 20 minutes before serving. Garnish with fresh thyme and enjoy!
This will last in the fridge for 3 -4 days in an airtight container.
This look delicious!