Some years, it just feels good to bring something different to the Thanksgiving table—something lighter, deeply nourishing, and still full of those cozy fall flavors. This baked salmon has been one of my children’s favorites for years. It’s simple, flavorful, and wonderfully tender. It’s a beautiful option for a smaller gathering or any holiday meal when you want a meat-free main dish.
I love serving this salmon with a bright cranberry sauce. You can use my classic Cranberry Orange Sauce, or try my Raw Cranberry Sauce for an extra-fresh, antioxidant-rich pairing. Both versions complement the richness of the salmon beautifully. In the photo here, I’ve added a quick red quinoa pilaf, which makes an easy and colorful side dish.