Introduction

This Christmas Baked Salmon recipe offers a festive and elegant dish perfect for holiday gatherings. Featuring a luscious honey-butter glaze, creamy dill sauce, and a vibrant holiday tapenade, it’s sure to impress your guests with minimal fuss.

A large piece of cooked salmon with a shiny orange-brown color sits on a sheet of white parchment paper on a white marbled surface. The salmon is topped with a thick layer of creamy white sauce spread evenly across its top. On this, there are scattered dark brown raisins, small toasted slivered almonds, bright red pomegranate seeds, and fresh green parsley leaves placed randomly but generously. The glossy texture of the sauce contrasts with the vibrant colors of the toppings, giving a fresh and rich look to the dish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.2 – 1.5 kg / 2.4 – 3 lb salmon side (skin on, bones removed)
2 1/4 tsp cooking/kosher salt
1 tsp black pepper
150 g / 5 oz unsalted butter
1/2 cup honey
3 garlic cloves, finely minced
1 1/2 cups full-fat sour cream
1/2 cup fresh dill, finely chopped
1/2 eschallot (French onion), finely grated
1 1/2 tbsp lemon zest
1/2 tsp cooking/kosher salt
1 cup dried cranberries
1 cup orange juice
1 cup slivered almonds, toasted
1/3 cup parsley, roughly chopped
1/4 tsp salt
1/4 tsp black pepper
1 tbsp extra virgin olive oil
1 pomegranate, seeds only
1/4 cup parsley, roughly chopped
3 tbsp lemon juice
2 lemons, cut into 6 wedges each, for serving

Instructions

Step 1: Prepare the creamy dill sauce by mixing sour cream, dill, eschallot, lemon zest, 1/2 tsp salt, and garlic in a bowl until smooth. Refrigerate until ready to use.
Step 2: Plump the cranberries for the holiday tapenade by heating orange juice in a saucepan until hot. Turn off the heat, add cranberries, cover, and let stand for 15 minutes. Drain and cool.
Step 3: Combine the cooled cranberries, toasted almonds, 1/3 cup parsley, 1/4 tsp salt and pepper, and olive oil in a bowl. Mix gently and keep at room temperature.
Step 4: Preheat the oven to 180°C/350°F (all oven types).
Step 5: Prepare a baking tray with a double layer of foil, topped with baking or parchment paper. Place the salmon on the paper and fold the foil sides up slightly to catch the glaze.
Step 6: Make the glaze by melting butter with honey and minced garlic in a saucepan over medium-high heat. Once itfoams, reduce to medium and let it foam for 2 minutes before removing from heat. Pour immediately over the salmon.
Step 7: Season the salmon with salt and pepper, focusing most salt on the thicker part of the fish.
Step 8: Cover the salmon with a smaller piece of parchment paper, then fold foil over and seal the sides to enclose the fish, leaving some space inside.
Step 9: Bake the salmon in the oven for 15 minutes, then remove from the oven.
Step 10: Uncover by folding down excess foil and parchment paper to expose the top of the salmon. Fold the edges down to prevent paper from catching fire under the broiler.
Step 11: Switch the oven to grill/broil on high. Place the salmon on the middle rack and broil for 7 to 10 minutes to caramelize the edges and top. Avoid placing it too close to the heat source.
Step 12: Check that the salmon is cooked through by gently prying open the center or using a meat thermometer.
Step 13: Use the foil overhang to transfer the salmon onto a serving platter. Slide out the foil and parchment paper underneath to allow the juices to pool on the platter.
Step 14: Loosely cover with foil and let the salmon cool for at least 15 minutes, up to 1 hour, for best flavor. It can also be served at room temperature.
Step 15: Spread a thick layer (about 0.8 cm / 1/3 inch) of the creamy dill sauce evenly over the salmon.
Step 16: Spoon the holiday tapenade over the sauce, scatter pomegranate seeds and remaining parsley on top, then drizzle with lemon juice.
Step 17: Serve the salmon with extra lemon wedges and encourage guests to enjoy the honey-butter sauce mingled with the creamy dill sauce. Cut into pieces using a cake cutter or sharp knife.
Step 18: This dish is best enjoyed slightly warm or at room temperature, allowing all the festive flavors to shine.

Tips & Variations

Use full-fat sour cream for the creamy dill sauce; low-fat versions can become watery.
Toast almonds gently until golden to enhance their crunch and flavor.
For a sweeter glaze, add a splash of orange juice to the honey-butter mixture.
Bone-in salmon can be used but may require longer cooking time.
If fresh dill is not available, substitute with fresh parsley or chives for a different herb flavor.

Storage

Store leftover salmon in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or enjoy cold for a flavorful salad topping. Avoid microwaving to prevent drying out the fish and sauce.

How to Serve

This image shows a close-up of several slices of a crispy golden brown pastry with a flaky texture as the base layer. On top of each slice is a thick spread of creamy white topping mixed with green herbs, creating a soft and smooth layer. Scattered over this are dark red dried berries, bright red pomegranate seeds, and thin slivers of pale nuts, adding texture and color contrast. A few green herb leaves are visible, adding freshness to the presentation. The dish is served on a white plate, set against a white marbled texture background that enhances the vibrant red and green colors. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, but be sure to thaw the salmon completely and pat it dry before preparing. This helps the glaze adhere and ensures even cooking.

How do I know when the salmon is fully cooked?

The salmon should flake easily when tested with a fork and reach an internal temperature of 60°C (140°F). You can also gently pry open the thickest part to check for doneness.