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

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★★★★★

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.

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 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

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