Baked Salmon with a cranberry and clementine salsa

Enjoy this festive baked salmon with a cranberry and clementine salsa as an alternative Christmas centre piece or any family get together over the festive period.
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4 Donegal Catch Natural Salmon Fillets

100 grams creme fraiche

2 tablespoons chives, chopped

2 tablespoon dill, chopped

Zest of 1 lemon

Salt and freshly ground black pepper

For the cranberry & clementine salsa:

3 clementines, peeled, segmented and chopped into bite sized pieces

50 grams dried cranberries, roughly chopped

2 spring onions, finely sliced

1 teaspoon sugar

Juice of 1 lemon

1 tablespoon olive oil

¼ teaspoon salt

Pinch chilli flakes


  1. For the salsa, combine all the ingredients; cover and let stand for 1 hour.
  2. Preheat the oven to 200 C / 180 C fan and cook the Donegal Catch Natural Salmon Fillets according to the packet instructions.
  3. Whilst the fish is cooking, mix together the creme fraiche, chives, half of the dill, the lemon zest and some seasoning in a bowl.
  4. When the fish is cooked, remove from the oven and arrange on a serving dish. Spoon over the creme fraiche mixture and spread across the top of the fish. Top with the salsa, and sprinkle over the remaining dill to garnish.

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