Roasted salmon with cranberry-mustard sauce from The Bon Appétit Cookbook (page 380) by Barbara Fairchild and Bon Appétit Magazine Editors

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Notes about this recipe

  • Barb_N on December 29, 2025

    I have made variations of mustard glazed salmon many times. I chose this recipe b/c I had fresh cranberry relish. The mustard glaze was meh, maybe b/c I didn’t broil it. That seemed like the only reason to broil. All of us loved the cranberry-mustard sauce, which I served on the side. Now I’m wishing I mixed the mustard with maple or even cranberry simple syrup before brushing it on the salmon. I feel like a side of salmon should have a more dramatic presentation.

  • breakthroughc on December 15, 2025

    Made this again for the first time in years. Really a great recipe worth revisiting, Can be adapted for entertaining large groups by using whole sides of salmon or steelhead. I remove the salmon from the oven when done and then turn it to broil. I spread the cranberry sauce on and then return it to the oven for a couple of minutes. I think the sauce and the salmon benefit from the sauce not being room temp, but slightly warm.

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