In a saucepan over medium heat, combine the cranberries, orange juice, brown sugar, honey, and Dijon mustard. Bring this mixture to a gentle boil and let it simmer for 10-15 minutes until the cranberries burst and the sauce thickens. Remove from heat and set aside.

Season the salmon fillets with salt and pepper on both sides.

Heat a skillet over medium-high heat and drizzle with olive oil. Once hot, add the salmon fillets skin side down and cook for about 4-5 minutes.

Flip the salmon gently, pour a generous amount of the cranberry glaze over the fillets, and cook for an additional 3-5 minutes, basting with the glaze until the salmon is just opaque in the center.

Transfer the salmon fillets to a serving platter, drizzle with the remaining cranberry glaze, and sprinkle with freshly chopped parsley before serving.