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Spiced Cranberry Hot Smoked Salmon


Meal Theme: Make Ahead

Approximate Yield: 8 servings



Spiced Cranberry Hot Smoked Salmon is an ideal dish for showcasing the perfect Thanksgiving treatment of smoked salmon. This makes sense because Thanksgiving is one of our favorite holidays! We use Acme’s signature slow roasted smoked salmon, flavor it with orange zest, brown sugar, and seasonal spices such as cinnamon, nutmeg, allspice, and cloves. Then we top it off with a side of sweet brandy cranberry sauce! If you’re looking to add some seafood to your holiday table, or just the appetizer menu, this might just be the dish to pick.



2 pounds of Acme hot smoked salmon

1 cup orange juice

1 cup dark brown sugar

1 cup white sugar

½ teaspoon ground cinnamon

¼ teaspoon ground allspice

¼ teaspoon ground nutmeg

⅛ teaspoon ground cloves

1 (12-ounce) bag of fresh cranberries

2 tablespoons brandy

1 tablespoon lemon juice

2 tablespoons orange juice


For the Salmon Rub

1 tablespoon dark brown sugar

¼ teaspoon ground cinnamon

⅛ teaspoon ground allspice

⅛ teaspoon ground nutmeg

A pinch of ground cloves

Zest from an orange



1) In a saucepan over medium-high heat, add orange juice, sugars and spices and stir to combine. Bring to a boil, stirring often to dissolve the sugar. Reduce the heat so that the mixture simmers for a few minutes.

2) Bring heat back up to medium-high and add the cranberries. Boil the cranberries until they begin to split and the mixture thickens to a gelatin-like, jammy consistency. If the mixture starts reaches a rolling boil, turn the heat down to medium. Conitnue to stir occasionally.

3) Remove from heat and stir in brandy, lemon juice and orange zest. Allow to cool to room temperature.

4) Use reserved brown sugar, cinnamon, allspice, nutmeg, ground cloves, and orange zest to lightly coat your hot smoked salmon.

5) Cut hot smoked salmon into 1 inch cubes, plate with cooled cranberry sauce, and enjoy!


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