Preheat your oven to 400°F (200°C). Line a rimmed sheet pan with parchment for easy cleanup.
In a small bowl, whisk together the glaze: cranberry sauce, maple syrup, Dijon mustard, lemon juice, lemon zest, minced garlic, chopped rosemary, thyme, smoked paprika, and a pinch of salt and pepper.
Pat the salmon dry with paper towels. Lightly brush each fillet with olive oil and season with a pinch of salt and pepper.
Place the salmon on the prepared sheet pan. Spoon or brush a generous amount of glaze onto each fillet, reserving a little for finishing later.
Bake for 12–15 minutes, or until the salmon is just opaque in the center and flakes easily when tested with a fork. If you’re using a thermometer, aim for 125–130°F (52–54°C).
About 2 minutes before the bake time ends, brush the remaining glaze over the top to deepen the shine and flavor.
Optional: for a caramelized finish, switch to the broiler for 1–2 minutes, watching closely so the glaze doesn’t burn.
Remove from the oven and let rest for 3–5 minutes. The glaze will set a touch and keep the salmon juicy.
Serve with lemon wedges and a light salad or sides on the side for a complete holiday plate.
Notes
A festive Christmas baked salmon with a cranberry-maple glaze, bright citrus, and a glossy finish that comes together with minimal fuss for a holiday-worthy dish.
