Name: Christmas Baked Salmon with Creamy Dill Sauce, Cranberry Orange Tapenade, and Pomegranate Garnish Recipe
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: Christmas
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 (lightly packed); 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 pieces each (for serving)

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Introduction

This Christmas Baked Salmon is a festive dish that combines a sweet honey-butter glaze with a creamy dill sauce and a vibrant holiday tapenade. It’s perfect for celebrating special occasions with family and friends, offering a beautiful presentation and rich flavors.

A cooked salmon fillet forms the base layer, showing a light orange color with slight charring on the edges. On top of the salmon is a thick layer of creamy white sauce with soft texture spread evenly. Scattered across this sauce are dark brown dried fruit pieces and small beige slivered nuts, adding rough texture. Bright red pomegranate seeds are sprinkled generously, providing pops of juicy color. Green fresh parsley leaves are placed on top and around the edges, adding a fresh touch. The dish is presented on a white plate against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.2 – 1.5 kg / 2.4 – 3lb salmon side (skin on, bones removed)
2 1/4 tsp salt, cooking/kosher
1 tsp black pepper
150g / 5oz 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 salt, cooking/kosher
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
1 pomegranate, seeds only
1/4 cup parsley, roughly chopped
3 tbsp lemon juice
2 lemons, extra, cut in 6 pieces each (for serving)

Instructions

Step 1: Prepare the Creamy Dill Sauce by mixing sour cream, fresh dill, grated eschallot, lemon zest, 1/2 tsp salt, and black pepper in a bowl until smooth. Refrigerate until ready to use.
Step 2: To make the Holiday Tapenade, heat orange juice in a saucepan until hot, then turn off the heat. Add dried cranberries, cover, and let stand for 15 minutes. Drain the cranberries and let cool.
Step 3: In a bowl, combine the plumped cranberries, toasted slivered almonds, 1/3 cup parsley, 1/4 tsp salt, 1/4 tsp pepper, and olive oil. Mix well and keep at room temperature.
Step 4: Preheat your oven to 180°C / 350°F (all oven types).
Step 5: Line a baking tray with a large sheet of foil (double layer recommended) and place a sheet of parchment paper on top. Set the salmon on the parchment, folding up the foil edges slightly to prevent glaze from leaking.
Step 6: In a saucepan over medium-high heat, combine butter, honey, and garlic. Once the mixture starts foaming, reduce to medium and let it foam for 2 minutes. Remove from heat and pour the glaze evenly over the salmon.
Step 7: Sprinkle the salmon with salt and pepper, concentrating most salt on the thicker part of the fish.
Step 8: Cover the salmon with a smaller sheet of parchment paper, then seal it with foil. Fold and seal the edges to make a loose parcel— it doesn’t need to be completely airtight.
Step 9: Bake the salmon for 15 minutes, then remove from the oven.
Step 10: Uncover and fold down the foil and parchment sides to expose the salmon surface. Make sure the paper is tucked down to avoid catching fire during broiling.
Step 11: Switch your oven to the grill or broiler setting on high. Place the salmon on the middle rack and broil for 7 to 10 minutes until the edges caramelize and the top browns slightly. Keep it far enough from the heat to prevent burning and check doneness by prying it open or using a probe thermometer.
Step 12: Use the foil overhang to transfer the salmon to a serving platter carefully, allowing the juices to pool on the plate.
Step 13: Loosely cover the salmon with foil and let it rest for at least 15 minutes up to an hour. It is best served slightly warm or at room temperature.
Step 14: Spread a thick layer (~0.8 cm / 1/3 inch) of the Creamy Dill Sauce over the salmon.
Step 15: Pile the Holiday Tapenade on top, scatter pomegranate seeds and remaining parsley generously, then drizzle with lemon juice.
Step 16: Serve the salmon with extra lemon wedges for squeezing. Cut into pieces, preferably using a cake cutter, and encourage guests to enjoy the honey-butter sauce mixed with the Dill Sauce. This dish shines best slightly warm or at room temperature.

Tips & Variations

Use full fat sour cream for the Creamy Dill Sauce to get the right consistency; low fat can make it watery.
Double layer the foil under the salmon to prevent leaks and make handling easier.
Toast the slivered almonds lightly for added crunch and deeper flavor in the tapenade.
Check the salmon’s internal temperature with a probe for perfect doneness—145°F (63°C) is ideal.
For a twist, swap the pomegranate seeds for fresh cranberries or red currants when in season.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at low heat or enjoy cold at room temperature. The salmon is also delicious served cold in salads or sandwiches.

How to Serve

A close-up view of a cooked salmon fillet as the base layer, showing a shiny, slightly browned orange surface on a white, marbled textured surface. The second layer on top is a thick spread of white creamy sauce with green herbs mixed in. Scattered over the sauce in the third layer are small, dark raisins and light brown slivered almonds, creating a crunchy texture. The final layer adds bright red pomegranate seeds and fresh green parsley leaves spread evenly across the top, giving a fresh and colorful look. The edges show a drizzle of yellow-orange oil around the salmon. 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, you can use frozen salmon if fully thawed and patted dry before cooking. Fresh salmon is preferred for the best texture and flavor.

How do I know when the salmon is fully cooked?

The salmon is cooked when the flesh flakes easily with a fork and reaches an internal temperature of 145°F (63°C). Broiling adds caramelization, but careful not to overcook it.