Salmon a la Ranier

Another tasty salmon variation


  • 4 Salmon fillets
  • 1 can whole berry cranberry sauce
  • 1/2 cup cranberry juice cocktail
  • 1/4 cup soy sauce
  • 1/4 cup dry vermouth
  • 1 Tbsp minced garlic
  • 1 Tbsp brown sugar
  • 1 Tbsp grated fresh ginger root
  • 1 Tbsp Asian sesame oil
  • vegetable oil, as needed


  1. Place salmon in a large, non-reactive pan or dish.
  2. Combine all ingredients except vegetable oil.
  3. Pour marinade over salmon, turning to coat both sides.
  4. Cover and marinate in the refrigerator, 1 hour.
  5. To cook, remove salmon from marinade, reserving marinade.
  6. Pat salmon dry with a paper towel.
  7. Salt and pepper both sides of the salmon.
  8. Pre heat oven to 400 degrees F.
  9. Heat small amount of oil in large skillet over medium-high heat.
  10. Add the salmon to the pan, skin side up.
  11. Shake the pan to get oil under the salmon.
  12. Then let them sit and sere for 3 minutes, do not move them.
  13. Flip the salmon skin side down.
  14. Top the salmon generously with the marinade.
  15. Add the rest of the marinade to the skillet.
  16. Slide the skillet into the oven and roast for about 5 minutes.
  17. Check the temperature of the salmon.
  18. It should be about 130°F, and the thickest part has just turned opaque.
  19. Remove the salmon from the oven (be careful, the handle of the pan is searing hot).
  20. Transfer immediately to a serving plate.

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