Cranberry Salmon Casserole with Balsamic Glaze (+Rice)
This cranberry balsamic glazed salmon is an easy baked salmon and rice casserole perfect for any weeknight when you want a wholesome meal with minimal effort (great for Thanksgiving, Christmas, table too). Wild-caught salmon is coated in a naturally sweet-tart cranberry balsamic sauce, then baked over fluffy basmati rice until slightly caramelized on top. Simple, healthy, dairy-free and gluten-free, this festive salmon recipe combines sweet, smoky, and tangy flavors in one dish, no processed ingredients, just real-food goodness.
Servings 6 servings, ~13–14 oz each
Calories 450kcal
Ingredients
For the Salmon
- 5-6 salmon fillets about 4–5 oz each
- pinch of sea salt
For the Rice
- 2 cups basmati rice or brown rice
- 2½ cups water add ¼ cup more, if using brown rice
- 1 tbsp butter dairy-free alternative
- pinch of salt
Cranberry Balsamic Glaze
- 2½ cups fresh cranberries or frozen, unthawed
- 2 cups water
- ½ cup maple syrup
- ½ cup liquid balsamic vinegar not thick reduction
- 1½ tsp smoked paprika
- 1 tsp garlic granules
- 2 tbsp butter dairy-free
- ¼ tsp cinnamon
- ¼ tsp black pepper
- ⅓ tsp sea salt
To Garnish
- 2-3 scallions chopped
- 2 tbsp chopped parsley
- 1-2 tsp white or black sesame seeds optional
Instructions
Make the Cranberry Balsamic Glaze:
- In a pot, bring cranberries 2½ cup) and water (2 cups) to a boil. Simmer for 2 minutes, then add maple syrup (½ cup), liquid balsamic vinegar (½ cup), smoked paprika (1½ tsp), garlic (1 tsp), butter (2 tbsp), cinnamon (¼ tsp), pepper (¼ tsp), and salt (⅓ tsp).
- Cook on low heat for about 15 minutes, stirring occasionally, until thickened. Remove from heat and set aside.(Tip: Sauce thickens as it cools.)
Cook the Rice:
- Preheat oven to 400°F (200°C).
- In a small casserole dish (1.8 qt), add rinsed rice (2 cups), water (2½ cups), butter (1 tbsp), and a pinch of salt.
- Cover with foil and bake 15–20 minutes, or until liquid is almost absorbed and rice is salmost done. Once you add the salmon it will take another 6-8 minutes to cook, so consider now if your rice is cooked enough or not.
Marinate the Salmon:
- Remove half of the glaze to a bowl and set aside, we'll use that for topping the dish.
- Cut salmon into even cubes, season lightly with salt, and toss in the remaining glaze (in the original pot).
- Let sit for 5–10 minutes to absorb flavor and marinate (while the rice is cooking).
Assemble and Bake:
- Fluff the rice gently and spread the marinated salmon evenly over the top.
- Spoon the reserved glaze on top to cover all the salmon pieces.
- Bake at 425°F (220°C) for 3-4 minutes, then switch to broil for another 3-4 minutes until a light glazy crust forms.
Garnish and Serve:
- Remove from oven, sprinkle with scallions, parsley, and sesame seeds.
- Serve warm with steamed broccoli, asparagus, a mix of Brussels Sprouts & Asparagus , a green salad or fermented vegetables (the tanginess pairs so well with this dish).
Notes
- Rice options: Use brown rice or quinoa; adjust liquid and baking time accordingly.
- Cranberries: Fresh or frozen both work, simmer a bit longer if frozen.
- Sweetness level: Adjust maple syrup to taste (⅓ cup for a tangier glaze).
- Storage: Refrigerate leftovers up to 3 days. Reheat gently covered with a splash of water.
- Total Dish Weight (approx.) 80-83 oz (2,270-2,355 g);
- Approx. Weight per Serving (4 servings): ~20–21 oz (565–590 g);
- Approx. Weight per Serving (6 servings):~13–14 oz (380–400 g).
Nutrition
Serving: 114 oz/400g | Calories: 450kcal
