Baked salmon fillet with pickled cranberries, parsley & pistachios

Balance out an oily fish, such as salmon, with homemade pickled cranberries. They also add a fun, Christmassy feel to the dish

  • Prep:15 mins
    Cook:30 mins
    plus at least 1 week pickling
  • Easy

Nutrition per serving

  • kcal 451
  • fat 26g
  • saturates 4g
  • carbs 25g
  • sugars 18g
  • fibre 3g
  • protein 28g
  • salt 0.3g


  • 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 (you can ask your fishmonger to do this for you)
  • 60g pistachios, crushed
  • ½ small bunch of parsley, chopped, to serve


Healthy salmon salad

Flake any leftover salmon into a bowl and mix with a pouch of cooked mixed grains, any leftover pickled cranberries, cooked purple sprouting broccoli, a bag of watercress and any leftover pistachios or seeds you have. Dress with olive oil and lemon juice to serve.


  1. Make the pickled cranberries a week or two ahead. Put the vinegar and sugar in a pan over a medium heat and bring to the boil. Stir in the remaining ingredients and continue to boil for 4 mins. Pour the mixture into a 1-litre sterilised jar, or two smaller ones, and seal well, then leave to cool. Chill in the fridge for at least a week.

  2. Heat the oven to 200C/180C fan/gas 6. Toast the breadcrumbs in a dry frying pan for 2-3 mins until golden and toasted, then tip onto a plate and leave to cool.

  3. Combine the breadcrumbs, thyme, sumac, lemon zest and some seasoning in a mixing bowl. Drizzle with the 5 tbsp olive oil and mix in thoroughly.

  4. Lay a piece of baking parchment on a baking tray large enough to fit the salmon fillet. Put the salmon fillet skin-side down on top, and carefully spread the crust mixture over the top of the salmon. Don’t press the mixture down too much. Drizzle with a little extra olive oil.

  5. Bake the salmon for 20-25 mins ideally until it is just cooked and the crust has turned a golden colour. Once cooked, transfer to a serving platter and garnish with the pistachios, some drained pickled cranberries and the parsley. Try serving with buttered greens and roast new potatoes. 

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