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

ByThomas Greene
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Introduction

This Christmas Baked Salmon is a festive centerpiece that’s both elegant and full of flavor. With a luscious honey-butter glaze, creamy dill sauce, and a vibrant holiday tapenade, it’s perfect for sharing with family and friends during the holidays.

A large cooked salmon fillet with a crispy orange-brown edge sits on crumpled white parchment paper placed on a white marbled surface. The salmon is topped with a thick, creamy white layer of sauce spread evenly over the middle. On top of the sauce, there is a colorful mix of dark raisins, red pomegranate seeds, and light brown slivered almonds scattered all over. Fresh green parsley leaves are sprinkled generously across the entire dish, adding a fresh, vibrant touch. Some of the toppings spill onto the parchment paper around the salmon. Photo taken with an iphone --ar 4:5 --v 7

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
  • 150g / 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 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 the sour cream, fresh dill, eschallot, lemon zest, 1/2 tsp salt, and garlic until smooth. Refrigerate until needed.
  2. Step 2: For the holiday tapenade, heat the orange juice in a saucepan over high heat until hot. Turn off the stove, add the dried cranberries, cover, and let stand for 15 minutes. Drain and cool.
  3. Step 3: Combine the soaked cranberries, toasted almonds, 1/3 cup parsley, 1/4 tsp salt, pepper, and olive oil in a bowl. Leave at room temperature.
  4. Step 4: Preheat your oven to 180°C/350°F.
  5. Step 5: On a baking tray, place a large sheet of foil (double layered recommended), then a sheet of parchment paper. Place the salmon on the paper and fold the foil sides slightly up to prevent glaze runoff.
  6. Step 6: In a saucepan over medium-high heat, melt the butter with honey and minced garlic. When it begins foaming, lower to medium and let foam for 2 minutes. Remove from heat and immediately pour over the salmon.
  7. Step 7: Sprinkle the salmon with salt and pepper, focusing more salt on the thicker parts.
  8. Step 8: Cover the salmon with a smaller piece of parchment paper and then foil. Fold and seal the edges to create a parcel, but it doesn’t need to be tightly sealed.
  9. Step 9: Bake the salmon for 15 minutes, then remove from the oven.
  10. Step 10: Carefully remove the top foil and parchment paper, folding edges down to expose the salmon surface. Make sure to tuck papers to avoid burning during broiling.
  11. Step 11: Switch the oven to grill/broil on high. Place the salmon on the middle rack and broil for 7 to 10 minutes until caramelized on the edges and slightly on top. Avoid placing it too close to the heating element.
  12. Step 12: Check that the salmon is cooked through by gently prying open the middle or using a probe thermometer.
  13. Step 13: Using the foil overhang, transfer the salmon to a serving platter. Slide out the foil and paper underneath to let the juices pool.
  14. Step 14: Loosely cover with foil and allow the salmon to cool for at least 15 minutes, up to 1 hour, for a warm or room temperature serving.
  15. Step 15: To assemble, dollop and spread a thick layer (about 0.8 cm / 1/3 inch) of creamy dill sauce over the salmon.
  16. Step 16: Pile the holiday tapenade on top, scatter pomegranate seeds generously, and sprinkle with remaining parsley. Drizzle with lemon juice.
  17. Step 17: Serve with extra lemon wedges. Cut into portions using a cake cutter or sharp knife. Encourage guests to enjoy the blend of the honey-butter glaze mixed with the creamy dill sauce.

Tips & Variations

  • Use full-fat sour cream for the best texture in the creamy dill sauce; low-fat versions can be too watery.
  • Toast the slivered almonds until golden to enhance their flavor and crunch.
  • Letting the salmon rest before serving allows the flavors to meld and improves texture.
  • For a nut-free version, substitute almonds with toasted pumpkin seeds or omit entirely.

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 to preserve moisture and flavor. The sauces can be stored separately to maintain their texture.

How to Serve

The dish shows three slices of golden brown pastry crust on a white plate with a white marbled texture underneath. Each slice is topped with a creamy white layer mixed with green herbs, spread evenly. On top of this creamy layer, there are scattered dark purple berries, bright red pomegranate seeds, and slivers of light tan nuts. The colors contrast richly against the creamy white layer and golden crust. A silver serving spatula is lifting the closest slice from the plate. 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, but make sure to fully thaw and pat the salmon dry before cooking to ensure even cooking and glaze adhesion.

What internal temperature should the salmon reach when cooked?

Salmon is best cooked to an internal temperature of 60°C (140°F) for moist, tender results, but adjust to personal preference.

Print
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Christmas Baked Salmon with Creamy Dill Sauce, Cranberry Orange Tapenade, and Pomegranate Seeds Recipe

★★★★★

5 from 65 reviews
  • Author: Thomas
  • Total Time: 45 minutes
  • Yield: 8 servings 1x
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Description

A festive and elegant Christmas Baked Salmon recipe featuring a honey-butter glaze, creamy dill sauce, and a vibrant holiday tapenade with cranberries, almonds, and pomegranate seeds. This dish is oven-baked and finished under the broiler for a caramelized finish, perfect for holiday dinners or special occasions.

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/kosher salt (divided)
  • 1 tsp black pepper
  • 150g / 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/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 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 1/2 tsp salt until smooth. Refrigerate until needed to let flavors meld.
  2. Make Holiday Tapenade – Plump Cranberries: Heat the orange juice in a saucepan until hot but not boiling. Remove from heat, add dried cranberries, cover, and let stand for 15 minutes to plump. Drain the liquid using a colander and let cranberries cool.
  3. Mix Tapenade Ingredients: Combine plumped cranberries, toasted slivered almonds, chopped parsley, salt, pepper, and olive oil in a bowl. Allow the mixture to come to room temperature before serving.
  4. Preheat Oven: Set your oven to 180°C / 350°F (all oven types).
  5. Prepare Salmon for Baking: On a baking tray, place a double layer of foil for safety. Top with parchment or baking paper. Lay the salmon side skin down on the paper. Fold up the foil edges slightly to create a shallow tray preventing glaze from running off.
  6. Make Honey-Butter Glaze: In a saucepan over medium-high heat, melt butter, honey, and minced garlic together. When the mixture starts foaming, reduce heat to medium and let it foam for 2 more minutes. Remove from heat and immediately pour the hot glaze evenly over the salmon.
  7. Season Salmon: Sprinkle salt and black pepper over the salmon, concentrating most salt on the thicker parts.
  8. Wrap Salmon Parcel: Cover the salmon with a smaller piece of parchment paper, then wrap with foil. Seal sides loosely, ensuring the parcel is enclosed but not airtight.
  9. Bake Salmon: Place the parcel in the preheated oven and bake for 15 minutes.
  10. Uncover and Prepare for Broiling: Remove the salmon from the oven, carefully unwrap the foil and parchment paper cover, and fold the sides down to expose the surface of the salmon. This helps avoid paper catching fire during broiling.
  11. Broil to Caramelize: Switch the oven to the grill/broiler setting on high. Place the salmon on the middle shelf and broil for 7 to 10 minutes until caramelization appears mostly on edges and slightly on top. Keep an eye to prevent paper catching fire. Check doneness by prying open the center gently or using a probe thermometer (internal temp about 125-130°F/52-55°C for medium).
  12. Transfer Salmon to Serving Platter: Use the foil overhang to lift the salmon directly onto a serving plate, allowing the juices to pool on the platter. Slide the foil and paper out from underneath carefully.
  13. Let Salmon Cool: Loosely cover the salmon with foil and let it cool for at least 15 minutes or up to 1 hour if serving at room temperature.
  14. Assemble Dish: Generously dollop and spread the creamy dill sauce over the top of the salmon to a thickness of about 0.8cm (1/3 inch).
  15. Add Holiday Tapenade and Garnishes: Pile the holiday tapenade over the sauce, scatter pomegranate seeds and the remaining chopped parsley on top, then drizzle with fresh lemon juice.
  16. Serve: Accompany the dish with extra lemon wedges. Use a cake cutter or sharp knife to cut into portions. Encourage guests to enjoy the combined honey-butter glaze mixed with the creamy dill sauce. This dish is best served slightly warm or at room temperature for optimal flavor.

Notes

  • Note 1: Use skin-on salmon side for better flavor and to hold the fillet together during cooking. Bones should be removed for ease of eating.
  • Note 2: Use cooking or kosher salt as they provide a clean saltiness without additives.
  • Note 3: Toast slivered almonds by dry roasting in a skillet over medium heat until golden and fragrant, stirring frequently to prevent burning.
  • Note 4: Salmon is perfectly cooked at 125-130°F (52-55°C) for medium doneness. Use a probe thermometer or check by gently flaking the center with a fork.
  • Note 5: Wrapping salmon in foil and parchment keeps the glaze moist and infuses flavors during baking.
  • Note 6: Cooling the salmon before serving allows the sauce flavors to set and makes slicing easier.
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Western, Holiday

Keywords: Christmas salmon, baked salmon, holiday salmon, creamy dill salmon, honey butter glaze, festive fish recipe, baked fish, holiday dinner main

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