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

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://tastygenius.com/christmas-baked-salmon-with-creamy-dill-sauce-and-holiday-cranberry-tapenade-recipe/