Description
This Christmas Baked Salmon recipe features a succulent side of salmon glazed with a buttery honey sauce, baked to perfection, then broiled for a beautiful caramelized finish. Topped with a creamy dill sauce and a festive holiday tapenade of plumped dried cranberries, toasted almonds, fresh herbs, and pomegranate seeds, this dish is perfect for special occasions. It serves as a warm, elegant centerpiece that is both flavorful and visually stunning, best enjoyed slightly warm or at room temperature.
Ingredients
Scale
Salmon and Glaze
- 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
- 150g (5 oz) unsalted butter
- 1/2 cup honey
- 3 garlic cloves, finely minced
Creamy Dill Sauce
- 1 1/2 cups full fat sour cream
- 1/2 cup fresh dill, finely chopped (lightly packed)
- 1/2 eschallot (French onion), finely grated
- 1 1/2 tbsp lemon zest
- 1/2 tsp cooking/kosher salt
Holiday Tapenade
- 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 pepper
- 1 tbsp extra virgin olive oil
Toppings and Garnish
- 1 pomegranate, seeds only
- 1/4 cup parsley, roughly chopped
- 3 tbsp lemon juice
- 2 lemons, cut into 6 wedges each (for serving)
Instructions
- Prepare Creamy Dill Sauce: In a bowl, combine full fat sour cream, chopped dill, grated eschallot, lemon zest, and 1/2 tsp salt. Mix until smooth, cover and refrigerate until needed.
- Make Holiday Tapenade – Plump Cranberries: Heat orange juice in a saucepan over high heat until hot but not boiling. Remove from heat, add dried cranberries, cover and let stand for 15 minutes. Drain cranberries in a colander and discard the liquid. Let cranberries cool.
- Make Holiday Tapenade – Mix Ingredients: In a bowl, combine plumped cranberries, toasted slivered almonds, chopped parsley, 1/4 tsp salt, 1/4 tsp pepper, and extra virgin olive oil. Mix gently and set aside at room temperature.
- Preheat Oven: Set oven to 180°C (350°F), suitable for all oven types.
- Prepare Salmon for Baking: On a baking tray, place a large double layer of foil, then top with parchment or baking paper. Place salmon side on the paper, skin down. Fold up foil edges slightly to form a cup to contain glaze.
- Make the Honey Butter Glaze: In a saucepan over medium-high heat, melt butter with honey and garlic. Once it begins to foam, reduce heat to medium and continue foaming for 2 minutes. Remove from heat.
- Glaze Salmon and Season: Pour the warm honey butter glaze evenly over the salmon. Season salmon with 2 1/4 tsp salt and 1 tsp black pepper, focusing salt on the thicker part.
- Wrap Salmon Parcel: Cover salmon loosely with a smaller piece of parchment paper, then fold foil over and seal sides loosely to create a parcel. It does not have to be airtight.
- Bake Salmon: Place the parcel in the oven and bake for 15 minutes. Remove from oven when done.
- Unwrap for Broiling: Carefully unwrap the foil and paper cover, folding and scrunching the sides down to expose the salmon’s surface while tucking paper edges down to prevent fire risk during broiling.
- Broil (Grill) Salmon: Switch oven to grill/broiler on high. Place salmon on the middle oven shelf and broil for 7 to 10 minutes until caramelized mostly on the edges and slightly on top. Ensure salmon is cooked through by checking internal temperature or prying open center.
- Transfer Salmon to Plate: Using the foil overhang, slide the salmon onto a serving platter so it rests in its juices. Remove the foil and parchment from under the salmon.
- Cool Salmon: Loosely cover the salmon with foil and let it cool for at least 15 minutes and up to 1 hour to serve warm or at room temperature.
- Assemble for Serving: Dollop the creamy dill sauce on top of the salmon, then spread it to create a thick (~0.8 cm/1/3 inch) layer.
- Add Toppings: Generously pile the holiday tapenade on top of the creamy dill sauce, scatter pomegranate seeds and remaining parsley, then drizzle with lemon juice.
- Serve: Serve with extra lemon wedges for squeezing. Cut into pieces using a cake cutter, encouraging serving with the flavorful honey-butter sauce mixed with the creamy dill garnish. Best served slightly warm or at room temperature.
Notes
- Note 1: Skin on salmon helps hold the flesh and keeps moisture during cooking; bones should be removed for ease of serving.
- Note 2: Use cooking or kosher salt for seasoning; adjust according to your salt preference.
- Note 3: Toasting the almonds enhances their flavor and texture; toast in a dry pan over medium heat until golden and fragrant.
- Note 4: Salmon is cooked when internal temperature reaches 60°C (140°F) or when flesh flakes easily but remains moist.
- Note 5: The honey butter glaze adds a sweet, rich caramelized finish to the fish.
- Note 6: Serving the salmon slightly warm or at room temperature allows flavors to meld beautifully and is ideal for holiday gatherings.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Western, Christmas
Keywords: baked salmon, holiday salmon, Christmas salmon recipe, honey butter salmon, creamy dill sauce, holiday tapenade, festive seafood dish, pomegranate salmon
