Step 1

In a small bowl whisk together the honey, soy sauce, cranberry juice, bourbon (if using), paprika, and garlic.

Step 2

Place the salmon fillets in a large zipped-top bag. Pour half of this sauce over the salmon fillets, coating them thoroughly. Refrigerate for 15 minutes or up to 2 hours. Note: Marinating Time. I recommend 30 minutes. However, you can go as short as 15 minutes or up to 2 hours. Do not marinate the fish for more than 2 hours because it will start to break down, cook, and become mushy.

Step 3

Preheat oven to 400º F (200º C). Line a baking sheet with parchment paper. Set aside.

Step 4

Remove salmon fillets from the marinade and place them on the prepared baking sheet. Season lightly with salt and pepper. Discard the marinade.

Step 5

Bake for 10 – 15 minutes, or until completely cooked to your liking. Note: The baking time will depend on the size and thickness of your salmon, so make sure to adjust as necessary. Cook until the flesh turns from translucent pink to opaque white all the way up the sides and starts to creep onto the top. You can also use a meat thermometer; the internal temperature of cooked salmon should be between Medium-rare: 125º F (51º C) and Medium: 140º F (60º C).

Step 6

Meanwhile, prepare the sauce: Place the remaining marinade/sauce and fresh cranberries (if using) into a small saucepan over medium heat. Bring to a boil, then reduce heat to low-medium and allow to simmer for 5 - 8 minutes, or until the sauce has reduced into a glaze and the cranberries are soft and have burst out.

Step 7

When the salmon is ready, remove it from the oven. Transfer to a serving plate and drizzle the reduced sauce over the salmon.

Step 8

Garnish with dill and serve.