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

Introduction

Christmas Baked Salmon is a festive and elegant dish that combines rich, buttery flavors with a tangy creamy dill sauce and a vibrant holiday tapenade. Perfect for holiday gatherings, this recipe highlights the natural sweetness of salmon complemented by zesty and nutty accents.

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 pieces each (for serving)

Instructions

1. 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. Keep refrigerated until ready to serve.
2. Step 2: Make the Holiday Tapenade by heating orange juice in a saucepan over high heat until hot. Turn off the heat, add dried cranberries, cover, and let stand for 15 minutes. Drain cranberries in a colander and discard the liquid. Let cool.
3. Step 3: In a bowl, mix the cooled cranberries with toasted slivered almonds, 1/3 cup chopped parsley, 1/4 tsp salt, 1/4 tsp pepper, and olive oil. Leave at room temperature.
4. Step 4: Preheat the oven to 180°C / 350°F (all oven types).
5. Step 5: Prepare the salmon by placing a large sheet of foil on a tray (double layer recommended), topped with baking or parchment paper. Place the salmon on the paper, then fold up the foil edges slightly to form a cup to catch the glaze.
6. Step 6: Make the glaze by combining butter, honey, and minced garlic in a saucepan over medium-high heat. Once it starts foaming, reduce to medium and let it foam for 2 minutes. Remove from heat and pour immediately over the salmon.
7. Step 7: Season the salmon with salt and black pepper, placing most of the salt on the thicker part of the fish.
8. Step 8: Cover the salmon with a smaller piece of parchment paper, then foil. Fold and seal the edges to make a parcel; it does not need to be airtight.
9. Step 9: Bake in the preheated oven for 15 minutes. Remove from the oven.
10. Step 10: Uncover the salmon by folding back the foil and parchment paper. Tuck the paper down to prevent it catching fire when broiling.
11. Step 11: Switch the oven to grill or broil on high. Place the salmon on the middle shelf and broil for 7 to 10 minutes until caramelized mostly on the edges and slightly on top. Keep it away from the heating element to avoid burning the paper. Ensure salmon is cooked by prying it open or using a temperature probe.
12. Step 12: Using the foil overhang, transfer the salmon to a serving platter immediately to stop cooking. Slide the foil and parchment out from under the salmon, allowing juices to pool on the platter.
13. Step 13: Loosely cover with foil and let the salmon cool for at least 15 minutes and up to an hour for room temperature serving.
14. Step 14: To serve, spread a thick layer (~0.8 cm / 1/3 inch) of Creamy Dill Sauce over the salmon.
15. Step 15: Pile the Holiday Tapenade over the sauce, scatter pomegranate seeds and the remaining parsley, then squeeze lemon juice on top.
16. Step 16: Serve with extra lemon wedges. Cut into pieces using a cake cutter or a sharp knife. Encourage guests to enjoy the mixture of honey-butter glaze with the creamy sauce. This dish is best slightly warm or at room temperature.

Tips & Variations

• Use full-fat sour cream for the Creamy Dill Sauce to avoid watery texture.
• To toast almonds, heat them in a dry pan over medium heat until fragrant and lightly browned, stirring frequently.
• If you prefer a less sweet glaze, reduce honey by half and balance with a splash of lemon juice.
• For easier serving, remove fish bones carefully when buying or have your fishmonger do it.
• Serve with a side of steamed vegetables or a fresh green salad for a complete festive meal.

Storage

Store leftover salmon in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or serve cold/slightly warmed; avoid microwaving to keep texture intact. The sauces can be stored separately in the fridge for up to 3 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salmon recipe ahead of time?

Yes, you can prepare the sauces and tapenade in advance and keep them refrigerated. Cook and assemble the salmon shortly before serving for best texture and flavor.

What if I don’t have pomegranate seeds?

You can omit pomegranate seeds or substitute with dried cranberries or fresh red currants for a similar burst of tartness and color.

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

Print Recipe

★★★★★

4.6 from 58 reviews

This elegant Christmas Baked Salmon recipe features a moist salmon side glazed with a honey-butter sauce, baked and then broiled to achieve a caramelized finish. Topped with a creamy dill sauce and a vibrant holiday tapenade of cranberries, toasted almonds, pomegranate seeds, and fresh herbs, it offers a festive, flavorful centerpiece perfect for special occasions or holiday dinners.

• Author: Lara
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 8 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Christmas / Holiday
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Salmon and Glaze

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

Garnish and Serving

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

Instructions

1. Prepare Creamy Dill Sauce: In a bowl, mix sour cream, fresh dill, grated eschallot, lemon zest, and salt until smooth. Refrigerate until needed to allow flavors to meld.
2. Make Holiday Tapenade: Heat orange juice in a saucepan over high heat until hot but not boiling, then turn off heat. Add dried cranberries, cover, and let stand for 15 minutes to plump. Drain cranberries in a colander and discard liquid. In a bowl, combine plumped cranberries, toasted slivered almonds, chopped parsley, salt, pepper, and olive oil. Mix well and set aside at room temperature.
3. Preheat Oven: Preheat your oven to 180°C (350°F) using any oven type.
4. Prepare Salmon for Baking: On a baking tray, place a large double layer of foil topped with parchment or baking paper. Put the salmon side on the paper and fold the edges of the foil slightly up to form a shallow cup to catch glaze drips.
5. Make Honey-Butter Glaze: In a saucepan over medium-high heat, melt butter and add honey and minced garlic. When the mixture starts foaming, reduce heat to medium and allow it to foam gently for 2 minutes. Remove from heat and pour immediately over the salmon.
6. Season Salmon: Sprinkle the salmon with salt and black pepper, concentrating most of the salt on the thicker part to enhance flavor.
7. Seal Salmon Parcel: Cover the salmon with a smaller piece of parchment paper, then fold and seal with foil to create a loosely sealed parcel. It doesn’t need to be airtight.
8. Bake Salmon: Place the foil parcel into the preheated oven and bake for 15 minutes.
9. Unwrap for Broiling: Carefully remove salmon from oven. Unwrap and fold the foil and parchment paper back to expose the top surface of the salmon, folding down the edges to prevent paper from catching fire during broiling.
10. Broil to Caramelize: Switch oven to the grill/broil function on high and place the salmon on the middle rack. Broil for 7 to 10 minutes until you see caramelization mostly around the edges and a little on top. Keep an eye on it to avoid the paper catching fire. Check doneness by prying the middle or using a meat thermometer to ensure the salmon is cooked through.
11. Transfer and Rest: Using the foil overhang, transfer the salmon carefully to a serving platter. Slide the foil and parchment paper out from underneath so the flavorful juices pool on the platter. Loosely cover with foil and let the salmon rest at room temperature for at least 15 minutes, up to 1 hour.
12. Assemble and Serve: Spread a thick (~0.8 cm / 1/3 inch) layer of the chilled creamy dill sauce over the top of the salmon. Then pile on the holiday tapenade, scatter pomegranate seeds generously, and sprinkle remaining chopped parsley. Drizzle with lemon juice.
13. Final Touches: Serve with extra lemon wedges for guests to squeeze over the fish. Cut into portions using a cake cutter or sharp knife. Encourage serving with the honey-butter sauce mixed with the slightly melted dill sauce for a delicious finish. This dish is best served slightly warm or at room temperature.

Notes

• Note 1: Use skin-on salmon side with bones removed for best texture and flavor; skin helps hold the fish together during cooking.
• Note 2: Cooking or kosher salt is recommended for seasoning; adjust to taste.
• Note 3: Toast almonds in a dry skillet over medium heat, stirring frequently until golden and fragrant to enhance flavor and crunch.
• Note 4: Salmon is perfectly cooked at an internal temperature of Fifty-two to 54°C (125 to 130°F) for medium doneness.
• Note 6: Allowing salmon to cool slightly or serve at room temperature lets flavors fully develop and balances texture.

Keywords: Christmas salmon recipe, baked salmon, holiday salmon, creamy dill sauce, holiday tapenade, festive seafood main