In a medium saucepan over medium heat, combine fresh cranberries, honey, and balsamic vinegar. Stir frequently and cook for about 10 minutes, until the cranberries burst and the mixture thickens into a glossy glaze.

Heat a tablespoon of olive oil in a large skillet over medium-high heat. Pat the salmon fillets dry and season with salt and pepper. Sear for 2-3 minutes until the skin is crispy and golden.

Brush the cranberry glaze over the seared salmon fillets. Preheat your oven to 400°F (200°C) and transfer the skillet. Bake for approximately 10-12 minutes until cooked through.

Remove the skillet from the oven, let the salmon rest for a minute, then serve over creamy risotto or mashed potatoes, drizzled with remaining glaze.