Le Creuset Sticky Cranberry & Juniper Glazed Salmon

Le Creuset Sticky Cranberry & Juniper Glazed Salmon

Posted by Philip Morris and Son on 8th Dec 2023

| DIFFICULTY Easy | PREP TIME Under 30 Min. | COOK TIME Under 30 Min.. | SERVES 4-6 |

Simple yet impressive, this glazed salmon is an incredibly flavourful addition to the holiday table. Perfect served alongside some butter-sautéed baby leeks or another vegetable of your choice.

For this recipe, you'll need a Le Creuset 33cm Signature Cast Iron RoasterLe Creuset 18cm Stainless Steel Saucepan and Le Creuset Toughened Non-Stick 26cm Sauté Pan With Glass Lid


For the glaze:

  • 155g cranberry jelly
  • 125ml honey
  • 10 juniper berries, crushed
  • A sprig of rosemary
  • 115g pickled beetroot, rinsed
  • Salt to taste

For the salmon:

  • 900g side of salmon
  • Baby leeks, to serve
  • Petit pois (peas), to serve

For the champagne-inspired cream:

  • 375ml dry sparkling wine
  • 10g fresh bunch thyme
  • 250 ml fresh cream
  • 1 shallot, finely diced
  • 15g butter, cold
  • 15ml olive oil
  • Sea salt and freshly ground black pepper, to taste


  1. To make the glaze, roughly chop the beetroot and place all the glaze ingredients into a Le Creuset 18cm Saucepan and place over medium to low heat. Bring to a simmer, stirring continuously for 15 minutes until it starts to thicken to a syrup consistency. Season and set aside.
  2. Heat a Le Creuset 26cm Sauté Pan with olive oil and sauté the diced shallots over a low heat until translucent and sweet. Turn up the heat slightly and add the sparkling wine and the thyme. Reduce the wine and shallots over a medium heat until around 100ml is remaining. Add the cream and whisk constantly to avoid the wine from splitting the cream. Whisk in the butter and season to taste.
  3. Preheat the oven grill to 270°C.
  4. Place the salmon into a Le Creuset 33cm Cast Iron Roaster and brush liberally with the cranberry-beetroot glaze, reserving some for basting while cooking. Place the salmon on the top shelf of the oven and roast for 15-20 minutes glazing again after 10 minutes.
  5. Remove from the oven and serve with butter-sautéed baby leeks, blanched petit pois, and champagne-inspired cream. Any leftovers can be stored in the fridge and flaked over a fresh salad the following day for boxing day.