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Caramelize the Onions: Heat butter and olive oil in a skillet over medium-low heat. Add the sliced onions and cook slowly, stirring occasionally, until they turn golden brown and sweet about 15–20 minutes. Transfer to a plate.
Cook the Salmon: Season salmon fillets with salt and pepper. In the same skillet, add olive oil and sear the salmon for about 3–4 minutes per side until just cooked through. Remove and set aside.
Make the Glaze: In the same skillet, melt butter and add thyme, cranberries, brown sugar, apple cider, and cinnamon. Simmer gently until cranberries burst and the sauce thickens into a syrupy glaze.
Toast the Almonds: In a small dry pan, toast sliced almonds for 2–3 minutes until golden and aromatic.
Combine Everything: Return salmon to the glaze, spooning it generously over each fillet. Add caramelized onions back to the pan to soak up the sauce.
Finish and Serve: Sprinkle orange zest, toasted almonds, and fresh herbs over the top. Serve over mashed potatoes, wild rice, or alongside roasted vegetables.