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Christmas Baked Salmon with Creamy Dill Sauce, Cranberry-Orange Glaze, and Holiday Tapenade Recipe

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3.9 from 7 reviews

This Christmas Baked Salmon recipe is a festive, flavorful dish featuring a tender salmon side glazed with a rich honey-butter sauce, baked and then broiled to caramelized perfection. Topped with a creamy dill sauce and a vibrant holiday tapenade of cranberries, toasted almonds, and fresh herbs, this recipe offers a luxurious presentation perfect for holiday gatherings or special occasions. The balance of sweet, tangy, and savory flavors with fresh pomegranate seeds and lemon juice makes it a standout main course that's delicious served warm or at room temperature.

Ingredients

Salmon and Seasoning

  • 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
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Honey Butter Glaze

  • 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 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. Creamy Dill Sauce: In a bowl, mix together the full-fat sour cream, finely chopped fresh dill, grated eschallot, lemon zest, and 1/2 tsp salt until smooth. Refrigerate and keep chilled until needed.
  2. Holiday Tapenade - Plump Cranberries: Heat the orange juice in a saucepan over high heat until hot but not boiling. Turn off the stove, add the dried cranberries, cover the pan, and let them soak for 15 minutes to rehydrate. Afterward, drain cranberries in a colander and discard the liquid. Let the cranberries cool.
  3. Holiday Tapenade - Mix: In a bowl, combine the plumped cranberries, toasted slivered almonds, chopped parsley, 1/4 tsp salt, and extra virgin olive oil. Mix well and bring to room temperature before serving.
  4. Preheat Oven: Set the oven to 180°C (350°F) using all oven types (conventional or fan-forced).
  5. Prepare Salmon: Lay a large double sheet of foil on a baking tray for safety, then place a layer of baking or parchment paper on top. Put the salmon side onto the paper, and fold up the foil edges slightly to create a cup that will catch the glaze.
  6. Make Glaze: In a saucepan over medium-high heat, melt the unsalted butter with honey and minced garlic. When the mixture starts foaming, reduce heat to medium and let it foam gently for 2 minutes to meld flavors. Remove from heat and immediately pour the glaze evenly over the salmon.
  7. Season Salmon: Sprinkle the salmon with salt and pepper, concentrating most of the salt on the thickest part of the fish.
  8. Wrap Salmon: Cover the salmon with a smaller piece of parchment paper followed by foil. Fold and seal the edges lightly to form a parcel around the salmon, ensuring it is enclosed but not airtight.
  9. Bake: Place the parcel in the preheated oven and bake for 15 minutes. Remove the salmon after baking.
  10. Uncover Salmon: Carefully open and fold back the foil and parchment paper to expose the surface of the salmon. Fold the edges down to prevent any paper from catching fire during broiling.
  11. Broil to Brown: Switch the oven to grill or broiler mode on high. Position the salmon on the middle rack and broil for 7 to 10 minutes, until caramelization appears mainly on the edges with some browning on top. Avoid placing the fish too close to the heat source to prevent burning the paper. Check doneness by gently prying the fish in the middle or using a probe thermometer.
  12. Transfer to Platter: Using the foil overhang, lift the salmon onto a serving platter immediately to stop further cooking. Slide the foil and parchment paper out from under the fish, allowing the flavorful juices to pool on the platter.
  13. Cool: Loosely cover the salmon with foil and let it cool at least 15 minutes up to one hour, suitable for serving slightly warm or at room temperature.
  14. Assemble for Serving: Thickly spread the top of the salmon with the chilled Creamy Dill Sauce to about 0.8 cm (1/3 inch) thickness.
  15. Add Holiday Tapenade and Garnish: Generously pile the Holiday Tapenade over the creamy layer, scatter pomegranate seeds and remaining chopped parsley on top, and drizzle with fresh lemon juice.
  16. Serve: Present the dish with extra lemon wedges for guests to add additional tang as desired. Cut the salmon into portions (a cake cutter works well) and encourage everyone to enjoy the combined honey-butter sauce mixed with the creamy dill topping. This dish is best enjoyed slightly warm or at room temperature, making it ideal for holiday entertaining.

Notes

  • Note 1: Use skin-on salmon with bones removed for easier serving and better flavor retention.
  • Note 2: Use cooking or kosher salt as preferred for seasoning.
  • Note 3: Toast the slivered almonds lightly in a dry pan or oven until golden and fragrant before adding to tapenade.
  • Note 4: Salmon should reach an internal temperature of around 50-60°C (122-140°F) for moist, medium doneness; check visually for opaque flaking.
  • Note 5: The foil and parchment should be double layered for safety and to prevent leaks during baking.
  • Note 6: Serving slightly warm or at room temperature enhances the melded flavors and texture of the salmon, cream sauce, and tapenade.

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