Place the cranberries in a small bowl with water and soak for 10 minutes to soften.Preheat the oven to 400 degrees F. Peel off strips of orange peel and dip into the maple syrup. Place on a baking sheet lined with parchment paper. Bake for 3-5 minutes until slightly browned. Remove from the oven and flip over to prevent sticking.Drain the cranberries and rinse. Place into a pot on the stove with the honey, walnuts, and juice squeezed from the orange. Add a pinch of salt. Cook over low heat for 5 minutes, stirring regularly.Meanwhile, turn the oven heat down to 350 degrees F. Pat the salmon dry with paper towels, and season on both sides with salt and pepper. Heat the olive oil in a nonstick, ovenproof skillet over medium-high heat. Add the salmon to the pan with the skin-side down and sear for 5 minutes. Carefully flip over and then transfer the pan to the oven. Bake for 5-9 minutes more or until salmon reaches desired doneness. Remove from the oven and let rest for 2-3 minutes. To serve, top the salmon fillets with the cranberry walnut relish and a candied orange peel. Garnish with parsley to serve.