2 tablespoons olive oil
2 cloves garlic, minced
1 red onion, minced
1 1/2 teaspoons lemon juice
1 fresh lemon, juiced
1 small orange, juiced
1/2 teaspoon paprika
2 teaspoons onion powder
2 teaspoons salt
1 tablespoon lemon zest
1 tablespoon ketchup
1 pint cranberries, halved
Heat oil in a medium skillet over medium heat. Stir in garlic and onion until tender. Brown onion mixture in oil; season with lemon juice, lemon juice, and lemon juice. Continue to saute for 1 minute. Stir in lemon peel, orange, paprika, onion powder, and salt. Return to a simmer. Reduce heat to low, and simmer for 1 minute.
Return a sheet of clean aluminum foil to tray and place on top of salmon fillets. Spoon juices into bottom of foil, and fold over top of fillets. Spoon lemon zest onto the foil. Fold the oyster shape into the salmon stream, leaving 1/4 inch indentations; arrange on top of fish fillet.
Place cranberries on top of the salmon fillets. Pour cranberry juice over the top. Place lid on and allow to steam.
Cover, and refrigerate for 30 minutes. Call ahead to allow for faster refrigeration.