Print

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.

Ingredients

Scale

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

Find it online: https://cookcrisis.com/christmas-baked-salmon-with-creamy-dill-sauce-cranberry-orange-almond-tapenade-and-pomegranate-garnish-recipe/