Step aside, turkey. We’re celebrating Thanksgiving with our all-time favorite protein —salmon.
This year, impress your family and friends with a holiday-inspired fish recipe: salmon baked in foil with smoked cranberry chutney. Calling for a dozen ingredients, this Thanksgiving-ready meal is easy to cook up in less than an hour. Make sure to scale the recipe up or down depending on how many people you plan to serve, and consider pairing the dish with other Thanksgiving staples, like sweet potato casserole or a homemade pie.
Preheat oven to 375 degrees. Prep four large pieces of foil with baking spray. Add a touch of salt and thinly sliced lemon wedges. Then place the salmon on top.
Add the olive oil evenly over the salmon filets, then sprinkle the salt and pepper. Rub the garlic cloves directly on the filets and place them throughout the foil.
Fold the foil over so that the salmon is completely covered. However, do make sure you leave a little space inside the foil for the salmon to have air circulating.
Bake the salmon for about 15-20 minutes. Cook time will vary based on salmon size and oven capacity, so the most important thing to check is that the salmon is cooked through the thickest part.
As the salmon is baking, heat olive oil in a saucepan over medium heat. Sauté shallots and orange zest. Then add juice from orange and remaining cranberry chutney ingredients.
Increase heat to high, and stir until cranberries pop, creating a sauce. Total cook time for sauce generally takes about 10-15 minutes. Remove from heat and set aside.
Remove salmon from oven and switch oven setting to broil. Place salmon back in the oven for a few minutes until the garlic and top of the salmon are crispy and golden.
Take salmon out of oven and place a heap of cranberry chutney atop the fillet of fish. Serve immediately and enjoy!