Christmas Baked Salmon with Creamy Dill Sauce, Cranberry Orange Almond Tapenade, and Pomegranate Garnish Recipe

Introduction

This Christmas Baked Salmon is a festive centerpiece perfect for holiday gatherings. Tender salmon is glazed with a honey butter sauce, baked to perfection, and topped with a creamy dill sauce and a vibrant holiday tapenade. It’s both elegant and comforting, promising to impress your guests with every bite.

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 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

1. Step 1: Prepare the Creamy Dill Sauce by mixing sour cream, dill, grated eschallot, lemon zest, garlic, and 1/2 tsp salt in a bowl until smooth. Refrigerate until needed.
2. 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 cranberries and cool.
3. Step 3: Mix the plumped cranberries with toasted slivered almonds, 1/3 cup chopped parsley, 1/4 tsp salt, pepper, and olive oil. Set aside at room temperature.
4. Step 4: Preheat your oven to 180°C/350°F (all oven types).
5. Step 5: Place a large double layer of foil on a tray, then add baking or parchment paper on top. Place the salmon on the paper and fold up the foil sides slightly to prevent any glaze from running onto the tray.
6. Step 6: Prepare the glaze by heating butter, honey, and minced garlic in a saucepan over medium-high heat. Once it begins foaming, reduce to medium and let it foam for 2 minutes. Remove from heat and pour immediately over the salmon.
7. Step 7: Sprinkle the salmon with salt and pepper, focusing the salt mostly on the thicker part.
8. Step 8: Cover the salmon with a smaller piece of parchment paper, then fold and seal the foil up around it to form a loose parcel. It does not need to be airtight.
9. Step 9: Bake the salmon for 15 minutes, then remove from the oven.
10. Step 10: Uncover by removing the foil and top paper. Fold down the foil edges to expose the salmon surface while ensuring paper is tucked down to avoid catching fire during broiling.
11. Step 11: Switch your oven to grill/broil on high. Place the salmon on the middle shelf and broil for 7 to 10 minutes until caramelization appears mostly around the edges and a bit on top. Keep the salmon a safe distance from the heat element to avoid burning the paper. Check doneness by prying open the center or using a probe thermometer.
12. Step 12: Use the foil overhang to transfer the salmon carefully onto a serving platter. Slide out the foil and parchment paper from underneath, allowing the flavorful juices to pool on the platter.
13. Step 13: Loosely cover the salmon with foil and let it cool for at least 15 minutes, up to an hour, to allow flavors to meld for room temperature serving.
14. Step 14: To serve, thickly spread the salmon surface with the Creamy Dill Sauce in a layer about 0.8 cm (1/3 inch) thick.
15. Step 15: Top with the Holiday Tapenade, scatter generously with pomegranate seeds and remaining parsley, then drizzle with lemon juice.
16. Step 16: Serve with extra lemon wedges, encouraging guests to add more lemon as desired. Cut into portions using a cake cutter or similar tool. This dish is best slightly warm or at room temperature.

Tips & Variations

• Use full-fat sour cream for the Creamy Dill Sauce, as low-fat versions can be too watery and affect texture.
• Toast almonds lightly to enhance their flavor and crunch in the tapenade.
• Check salmon doneness carefully during broiling to prevent overcooking; internal temperature should reach 54-60°C (130-140°F) depending on preferred doneness.
• This dish can be served cold or at room temperature, making it perfect for preparing ahead of time.

Storage

Store leftover salmon covered in the refrigerator for up to 2 days. Reheat gently in a low oven or serve cold for best texture. Avoid microwaving to prevent drying out the fish and sauces.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salmon fillets instead of a side?

Yes, you can use salmon fillets, but the cooking time will be shorter. Adjust baking and broiling times accordingly to prevent overcooking.

Is it possible to prepare this dish in advance?

Absolutely. You can prepare the salmon and sauces ahead, then assemble and broil just before serving. The dish also tastes great at room temperature, making it ideal for holiday meals.

Christmas Baked Salmon with Creamy Dill Sauce, Cranberry Orange Almond Tapenade, and Pomegranate Garnish Recipe

Print Recipe

★★★★★

4.4 from 104 reviews

This Christmas Baked Salmon recipe offers a festive and flavorful centerpiece perfect for holiday gatherings. Featuring a succulent salmon side glazed with a honey-butter sauce, baked to perfection, then broiled for a caramelized finish. Served with a rich creamy dill sauce and a tangy holiday tapenade of cranberries, toasted almonds, and pomegranate seeds, this dish combines sweet, savory, and fresh elements for an unforgettable meal.

• Author: Marco
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American, Holiday
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Salmon and Seasoning

• 1.2 – 1.5 kg (2.4 – 3 lb) salmon side, skin on, bones removed
• 2 1/4 tsp kosher salt
• 1 tsp black pepper

Honey Butter Glaze

• 150 g (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 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 black pepper
• 1 tbsp extra virgin olive oil

Garnishes and Serving

• 1 pomegranate, seeds only
• 1/4 cup parsley, roughly chopped
• 3 tbsp lemon juice
• 2 lemons, cut into 6 pieces each (for serving)

Instructions

1. Prepare Creamy Dill Sauce: Mix the sour cream, fresh dill, grated eschallot, lemon zest, and 1/2 tsp kosher salt in a bowl until smooth. Chill in the refrigerator until ready to serve.
2. Make Holiday Tapenade: 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 the cranberries in a colander and discard the liquid, then allow cranberries to cool.
3. Combine Tapenade Ingredients: In a bowl, mix the plumped cranberries, toasted slivered almonds, 1/3 cup parsley, 1/4 tsp salt, 1/4 tsp pepper, and 1 tbsp extra virgin olive oil. Bring to room temperature before serving.
4. Preheat Oven: Set your oven to 180°C (350°F) using any oven type (conventional, convection, etc.).
5. Prepare Salmon for Baking: On a large baking tray, place a double layer of aluminum foil for safety, then lay parchment or baking paper on top. Place the salmon side skin-down on the paper. Fold up the foil sides slightly to hold any glaze drippings.
6. Make Glaze: In a saucepan over medium-high heat, combine unsalted butter, honey, and minced garlic. When the mixture begins to foam, reduce heat to medium and let it foam gently for 2 minutes. Remove from heat and immediately pour the glaze evenly over the salmon.
7. Season Salmon: Sprinkle the salmon with 2 1/4 tsp kosher salt and 1 tsp black pepper, focusing most of the salt on the thickest parts of the fish for even seasoning.
8. Wrap Salmon in Foil Parcel: Cover the glazed salmon with a smaller piece of parchment paper, then fold another sheet of foil over it. Seal the edges by folding tightly but not airtight to create a parcel.
9. Bake Salmon: Bake the salmon parcel in the preheated oven for 15 minutes. Then remove from the oven.
10. Unwrap and Prepare for Broiling: Carefully remove the foil and parchment cover from the salmon. Fold or scrunch down the sides of the foil to expose the top of the salmon while ensuring any loose foil does not risk catching fire during broiling.
11. Broil the Salmon: Switch your oven to grill/broil mode on high. Place the tray with the salmon on the middle rack and broil for 7 to 10 minutes, watching closely to develop caramelized edges and slight browning on top. Avoid placing too close to the heating element to prevent burning or foil catching fire. Check doneness by prying open the thickest part of the salmon or using an internal temperature probe (salmon is done at 125-130°F for medium, 145°F for well done).
12. Transfer to Serving Platter: Using the foil overhang, gently slide and lift the salmon from the tray onto a serving platter. Leave the juices that have pooled on the foil to enhance the serving plate’s flavor profile.
13. Cool the Salmon: Loosely cover the salmon with foil and let it rest for at least 15 minutes, up to 1 hour, allowing flavors to meld and serving at slightly warm or room temperature, as preferred.
14. Assemble the Dish: Spread a thick (~0.8 cm or 1/3 inch) layer of the chilled Creamy Dill Sauce on top of the rested salmon.
15. Add Holiday Tapenade and Garnishes: Pile the cranberry-almond tapenade over the sauce, scatter pomegranate seeds generously, sprinkle remaining parsley, and drizzle with fresh lemon juice for brightness.
16. Serve: Offer extra lemon wedges for guests to add more citrus to taste. Cut salmon into servings using a cake cutter or sharp knife. Encourage enjoying the mix of honey-butter glaze melded with creamy dill sauce. This dish is best enjoyed slightly warm or at room temperature.

Notes

• Use a salmon side with skin on and bones removed for best results.
• Kosher salt is recommended for seasoning as it dissolves well and balances flavors.
• Toast slivered almonds by dry heating them in a skillet over medium heat until lightly golden and fragrant.
• Check salmon doneness by prying a small section apart or using an instant-read thermometer to avoid overcooking.
• Cooling the salmon after baking improves texture and flavor absorption.
• Serving with extra lemon wedges brightens the dish and enhances overall taste.

Keywords: Christmas Baked Salmon, holiday salmon recipe, baked salmon with creamy dill sauce, cranberry almond tapenade, festive salmon dish