Christmas Baked Salmon with Creamy Dill Sauce and Holiday Cranberry Tapenade Recipe

Introduction

This Christmas Baked Salmon recipe is a festive and flavorful centerpiece for your holiday table. With a luscious honey-butter glaze, creamy dill sauce, and a bright holiday tapenade, it brings together rich, tangy, and sweet notes that will impress your guests. Easy to prepare and perfect for sharing!

Ingredients

• 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
• 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 (lightly packed)
• 1/2 eschallot (French onion), finely grated
• 1 1/2 tbsp lemon zest
• 1/2 tsp cooking or 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 in 6 pieces each (for serving)

Instructions

1. Step 1: Creamy Dill Sauce: In a bowl, mix sour cream, fresh dill, eschallot, lemon zest, and 1/2 tsp salt until smooth. Refrigerate until needed.
2. Step 2: Holiday Tapenade – Plump cranberries: Heat orange juice in a saucepan over high heat until hot. Turn off heat, add dried cranberries, cover, and let stand for 15 minutes. Drain cranberries and discard liquid. Let cool.
3. Step 3: Mix tapenade: Combine cooled cranberries, toasted slivered almonds, 1/3 cup chopped parsley, 1/4 tsp salt, 1/4 tsp pepper, and olive oil in a bowl. Bring to room temperature before serving.
4. Step 4: Preheat oven to 180°C/350°F (all types).
5. Step 5: Prepare salmon: Place a large, double-layered sheet of foil on a baking tray, then lay a sheet of parchment or baking paper on top. Place the salmon on the paper and fold up the foil sides slightly to prevent glaze from dripping onto the tray.
6. Step 6: Make glaze: In a saucepan over medium-high heat, melt butter with honey and garlic. When it starts foaming, reduce to medium and let foam for 2 minutes, then remove from heat.
7. Step 7: Pour the warm glaze evenly over the salmon. Sprinkle salt and pepper over the fish, concentrating most salt on the thicker parts.
8. Step 8: Cover salmon with a smaller piece of parchment paper and then foil. Fold and seal the sides lightly to form a parcel, making sure it is enclosed but not airtight.
9. Step 9: Bake for 15 minutes, then carefully remove from the oven.
10. Step 10: Remove foil and parchment cover, folding down the sides to expose the salmon surface while keeping the foil tucked to prevent catching fire.
11. Step 11: Switch oven to grill/broil on high. Place the salmon on the middle rack and broil for 7 to 10 minutes until caramelized mostly around the edges and slightly on top. Keep an eye to avoid burning and ensure salmon is cooked through (use a probe or check by prying open).
12. Step 12: Using the foil overhang, transfer the salmon onto a serving platter, sliding out the foil and paper underneath to allow juices to collect on the platter.
13. Step 13: Loosely cover salmon with foil and let it cool for at least 15 minutes or up to 1 hour for serving at room temperature.
14. Step 14: Assembly: Spread the creamy dill sauce over the salmon in a thick layer about 0.8 cm (1/3 inch) thick.
15. Step 15: Spoon the holiday tapenade on top, scatter pomegranate seeds generously, and sprinkle with remaining parsley. Drizzle lemon juice over everything.
16. Step 16: Serve with extra lemon wedges. Cut into portions using a cake cutter or similar tool. Encourage guests to enjoy the blend of honey-butter sauce mixed with creamy dill sauce. Best served slightly warm or at room temperature.

Tips & Variations

• Use full-fat sour cream for the creamy dill sauce to avoid it becoming watery; low-fat versions don’t hold up well.
• To toast almonds, place them in a dry pan over medium heat and stir frequently until golden and fragrant.
• Ensure salmon skin remains on during cooking to protect the fish and help retain moisture.
• You can swap dried cranberries for dried cherries or fresh pomegranate arils mixed directly into the tapenade for a different flavor.
• If you don’t have eschallot, substitute with finely minced red onion or shallot.

Storage

Store any leftover salmon in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or enjoy cold. The creamy dill sauce and toppings are best served fresh but can be stored separately for up to 1 day. Avoid overheating to preserve texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salmon fillets instead of a whole side?

Yes, fillets work fine. Adjust cooking time based on thickness—generally 10 to 12 minutes before broiling. Be careful not to overcook as fillets are thinner.

What if I don’t have a broiler/grill function on my oven?

If your oven lacks a broiler, you can finish browning the salmon by increasing the oven temperature slightly and keeping a close watch, or use a kitchen torch carefully to caramelize the glaze.

Christmas Baked Salmon with Creamy Dill Sauce and Holiday Cranberry Tapenade Recipe

Print Recipe

★★★★★

4.6 from 107 reviews

This festive Christmas Baked Salmon recipe features a tender, flavorful salmon side glazed with a honey-butter mixture, baked to perfection, then broiled for a caramelized finish. It’s served with a creamy dill sauce and a vibrant holiday tapenade of cranberry, almonds, and pomegranate seeds, making it an elegant centerpiece for holiday gatherings.

• Author: Elias
• 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: Halal

Ingredients

Scale 1x2x3x

Salmon

• 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

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. Make the Creamy Dill Sauce: Combine sour cream, fresh dill, grated eschallot, lemon zest, and salt in a bowl. Mix until smooth and refrigerate until needed.
2. Prepare the Holiday Tapenade – Plump the Cranberries: Heat orange juice over high heat in a saucepan until hot but not boiling. Turn off the heat, add dried cranberries, cover, and let stand for 15 minutes to plump. Drain the cranberries through a colander and discard the liquid. Let cool.
3. Mix the Tapenade: In a bowl, combine drained cranberries, toasted slivered almonds, parsley, salt, pepper, and olive oil. Stir gently and keep at room temperature.
4. Preheat the Oven: Set your oven to 180°C (350°F), suitable for all oven types.
5. Prepare the Salmon: On a large baking tray, place a double layer of foil and top with parchment or baking paper. Lay the salmon on the paper and fold up the foil edges slightly to create a cup to catch the glaze.
6. Make the Honey Butter Glaze: Melt butter in a saucepan over medium-high heat. Once foaming, add honey and minced garlic, let it foam gently for 2 minutes on medium heat, then remove from heat.
7. Glaze and Season the Salmon: Pour the warm glaze evenly over the salmon. Sprinkle salt and pepper, focusing more salt on the thicker part of the fish.
8. Wrap the Salmon: Cover the salmon with a smaller piece of parchment paper, then fold foil over it and seal the sides to form a parcel. It doesn’t need to be completely airtight.
9. Bake the Salmon: Place the parcel in the preheated oven and bake for 15 minutes, then remove from the oven.
10. Uncover and Prepare for Broiling: Carefully remove the foil and parchment cover. Fold the foil edges down so they don’t catch fire under the broiler and fold paper down to expose the salmon surface.
11. Broil for Caramelization: Set your oven to the grill/broiler setting on high heat. Place the salmon on the middle rack and broil for 7 to 10 minutes until caramelized mostly around the edges and lightly on top. Keep an eye on it to prevent burning and ensure even cooking. Check doneness by probing the thickest part; salmon is done at 125-130°F (52-54°C) for medium.
12. Transfer to Serving Platter: Using the foil overhang, slide the salmon from the tray onto a serving platter along with the juices pooled underneath.
13. Cool the Salmon: Loosely cover the salmon with foil and let it rest at room temperature for at least 15 minutes up to an hour before serving to develop flavor and texture.
14. Assemble the Dish: Spread the Creamy Dill Sauce over the top of the salmon in a thick layer about 0.8 cm (1/3 inch) thick.
15. Add the Tapenade and Garnish: Spoon the Holiday Tapenade generously over the sauce. Scatter pomegranate seeds and remaining parsley on top, then drizzle with lemon juice.
16. Serve: Provide extra lemon wedges for guests to squeeze over their portions. Slice the salmon into serving pieces using a cake cutter or sharp knife. Encourage enjoying the honey-butter and dill sauce mixture with each bite. This dish is best served slightly warm or at room temperature.

Notes

• Note 1: Make sure the salmon side is skin-on with bones removed for easier serving.
• Note 2: Cooking/kosher salt is preferred for balanced seasoning; adjust quantity to taste if using different salts.
• Note 3: Toast slivered almonds in a dry pan over medium heat, stirring frequently until golden and fragrant.
• Note 4: Use a meat thermometer if available; salmon is safely cooked at an internal temperature of 125–130°F (52–54°C) for medium doneness.
• Note 5: The foil and parchment paper protect the salmon and glaze during baking and broiling and prevent mess.
• Note 6: The dish develops more flavor as it cools and is excellent served at room temperature, making it ideal for buffet-style holiday meals.

Keywords: Christmas salmon, baked salmon, holiday salmon recipe, creamy dill salmon, cranberry almond tapenade, festive seafood dish