A beautifully vibrant festive dish that pairs zesty, spiced salmon with tangy pickled cranberries and a nutty pistachio topping – perfect for a special occasion or elegant dinner.
Serves: 6–8
Preparation Time: 30 mins (plus pickling time)
Cooking Time: 25 mins
Ingredients
For the Pickled Cranberries
- 300 ml cider vinegar
- 300 g caster sugar
- 340 g fresh cranberries
- ½ tsp whole cloves
- ½ tsp juniper berries
For the Salmon
- 75 g panko breadcrumbs
- ½ tbsp dried thyme
- 2 tbsp sumac
- 1 lemon, zested
- 5 tbsp olive oil, plus extra for drizzling
- 1 kg salmon fillet, pin-boned (ask your fishmonger to prepare it for you)
- 60 g pistachios, crushed
- ½ small bunch flat-leaf parsley, chopped, to serve
Method
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Step 1 – Pickle the cranberries
Make these a week or two in advance if possible.
Combine the cider vinegar and caster sugar in a saucepan and bring to the boil over a medium heat.
Add the cranberries, cloves and juniper berries, then boil gently for 4 minutes.
Pour the hot mixture into a sterilised 1-litre jar (or two smaller jars), seal tightly and allow to cool.
Refrigerate for at least 1 week before serving to let the flavours develop. -
Step 2 – Prepare the breadcrumbs
Preheat the oven to 200°C (180°C fan) / Gas 6.
Toast the panko breadcrumbs in a dry frying pan for 2–3 minutes, stirring frequently, until golden.
Transfer to a plate and leave to cool slightly. -
Step 3 – Make the crust
In a bowl, combine the toasted breadcrumbs, thyme, sumac, lemon zest and a pinch of salt and pepper.
Drizzle in the olive oil and mix until the crumbs are evenly coated. -
Step 4 – Assemble the salmon
Line a large baking tray with parchment paper.
Place the salmon fillet skin-side down on the tray.
Spoon the crumb mixture evenly over the top, pressing lightly so it sticks but doesn’t compact. Drizzle with a little extra olive oil. -
Step 5 – Bake and serve
Bake for 20–25 minutes, or until the salmon is just cooked through and the crust is golden brown.
Transfer to a serving platter and garnish with the crushed pistachios, drained pickled cranberries and chopped parsley.
Serve warm or at room temperature for a show-stopping main course.