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This festive salmon recipe has quickly become a centerpiece for holiday celebrations, combining rich, warming flavors with a bright, fresh finish. The balance of sweet honey glaze and tangy dill sauce makes it memorable for guests and family alike. I first tried this dish last Christmas and it instantly earned a place on our dinner table for every special occasion.
My family loved how the salmon stayed moist inside while the glaze turned golden and bubbly. Each bite felt celebratory yet comforting.
Ingredients
- Side of salmon: weighing between 1.2 and 1.5 kilograms — choose fresh, firm fillet for the best texture
- Unsalted butter: melts smoothly to create a rich, glossy glaze
- Honey: provides sweetness use raw honey if you want a deeper flavor
- Minced garlic: boosts flavor with gentle pungency
- Sour cream: adds creamy tanginess for the dill sauce
- Fresh dill chopped finely: essential for bright herbal notes, choose vibrant green sprigs
- Grated eschalot: mild onion flavor that blends seamlessly in the sauce
- Lemon zest: Adds aromatic citrus lift use unwaxed lemons if possible
- Dried cranberries soaked in hot orange juice: softens the fruit and infuses it with citrus sweetness
- Toasted almonds chopped: brings crunch and nutty depth, toast just until golden for best flavor
- Fresh parsley chopped: fresh and grassy, for tapenade and garnish
- Pomegranate seeds for garnish: bursts of juicy acidity that look festive
- Lemon juice: finish with fresh acidity to brighten the dish
Instructions
- Combine the Dill Sauce:
- Mix sour cream, chopped dill, grated eschalot, and lemon zest in a medium bowl until well combined. This sauce provides creamy, herbal contrast to the rich salmon and sweet glaze. Cover and refrigerate to develop flavor while you prepare the rest.
- Prepare the Cranberry Almond Tapenade:
- In a separate bowl, soak dried cranberries in hot orange juice until softened. Gently fold in toasted almonds and chopped parsley for texture and freshness. Chill along with the dill sauce until serving time.
- Season and Wrap the Salmon:
- Preheat your oven to 180 degrees Celsius. Lay the salmon side skin down on a large sheet of parchment paper placed over foil. Ensure the salmon is evenly spread out and pat dry for best glaze adherence.
- Make the Honey Garlic Glaze:
- In a small saucepan, melt the butter over low heat. Stir in honey and minced garlic until fully blended into a smooth glaze. Pour this mixture evenly over the top of the salmon. Carefully wrap the salmon tightly with the parchment and foil to seal all edges.
- Bake the Salmon:
- Place the wrapped salmon on a baking tray and slide into the oven. Bake for 15 minutes at 180 degrees Celsius allowing the fish to gently cook in the glaze steam.
- Broil for Color and Finish:
- Remove the parchment and foil carefully to avoid steam burns. Switch your oven to broil and place the salmon on a higher rack. Broil for 7 to 10 minutes until the glaze bubbles, becomes golden, and develops a slight crust.
- Rest Before Serving:
- Take the salmon out of the oven and let it rest on the countertop for 5 minutes. This step helps the juices distribute evenly within the fish for a moist, tender bite.
- Add the Final Touches:
- Spoon the chilled dill sauce generously over the salmon. Top with the cranberry almond tapenade. Scatter pomegranate seeds and fresh parsley all over for vibrant color and fresh flavor. Finish with a squeeze or two of lemon juice to brighten each serving.
One Christmas, my family watched fascinated as the golden glaze bubbled under the broiler while the entire kitchen filled with the scent of honey and garlic. We all knew this would be a tradition.
Storage Tips
Leftover salmon keeps well covered in the refrigerator for up to 2 days. Store the dill sauce and tapenade separately to maintain fresh flavors and textures. Reheat salmon gently in a low oven wrapped in foil to preserve moisture without drying.
Ingredient Substitutions
Butter can be replaced with olive oil for a lighter glaze, but it will change the flavor slightly. Greek yogurt works instead of sour cream in the dill sauce with a bit more tang and less richness. If eschalots are unavailable, finely minced red onion can be used carefully to avoid overpowering.
Serving Suggestions
Serve alongside roasted winter vegetables such as carrots and parsnips. A simple green salad dressed with lemon vinaigrette complements the rich fish nicely. Warm crusty bread is perfect to scoop up any remaining sauce and tapenade.
This recipe balances festive flavors with ease and elegance for any holiday table.
FAQs about Recipes
- → How do I prepare the glaze for the salmon?
Melt unsalted butter and mix it with honey and minced garlic to create a sweet and savory glaze that is poured over the salmon before baking.
- → What is the purpose of soaking cranberries in hot orange juice?
This softens the dried cranberries and infuses them with citrus flavor, which enhances the taste of the cranberry and almond tapenade topping.
- → How long should the salmon rest after baking?
Allow the salmon to rest for about 5 minutes after baking to let the juices redistribute, ensuring tender and moist fish.
- → What ingredients make up the dill sauce?
The dill sauce combines sour cream, fresh chopped dill, grated eschalot, lemon zest, and seasoning, creating a creamy and herbal complement to the salmon.
- → Why is the salmon broiled after baking?
Broiling the salmon briefly gives the glaze a bubbly, golden brown finish, adding appealing texture and flavor.