Gordon Ramsay Christmas Salmon (Printable Version)
Festive salmon glazed with honey garlic, finished with dill sauce and a zesty cranberry almond tapenade.
# What You'll Need:
→ Fish
01 -
2.6–3.3 lbs side of salmon
→ Butter Glaze
02 -
5.3 oz unsalted butter
03 -
1/2 cup honey
04 -
3 cloves garlic, minced
→ Dill Sauce
05 -
1 1/2 cups sour cream
06 -
1/2 cup chopped fresh dill
07 -
1/2 grated eschalot
08 -
1 1/2 tablespoons lemon zest
→ Cranberry Almond Tapenade
09 -
5.3 oz dried cranberries soaked in 1 cup hot orange juice
10 -
4.2 oz toasted almonds
11 -
1/3 cup chopped fresh parsley
→ Garnish
12 -
Pomegranate seeds
13 -
Fresh parsley
14 -
Lemon juice, to taste
# Step-by-Step Guide:
01 -
Combine sour cream, dill, grated eschalot, and lemon zest in a bowl and mix thoroughly. Refrigerate until serving.
02 -
Soak dried cranberries in hot orange juice. In a separate bowl, combine soaked cranberries, toasted almonds, and chopped parsley. Chill until serving.
03 -
Heat oven to 350°F and line a baking sheet with parchment paper and foil.
04 -
Place the seasoned salmon side on the prepared foil. Melt butter and mix with honey and minced garlic. Brush the mixture evenly over the salmon. Wrap tightly with foil to seal.
05 -
Place the wrapped salmon on a baking tray and bake in the preheated oven for 15 minutes.
06 -
Carefully unwrap the salmon and switch the oven to broil. Place salmon under the broiler for 7 to 10 minutes until the glaze bubbles and develops a golden-brown crust.
07 -
Remove from oven and let the salmon rest for 5 minutes to redistribute juices.
08 -
Top the salmon with dill sauce and cranberry almond tapenade. Garnish with pomegranate seeds and fresh parsley, then add a splash of lemon juice before serving.
# Additional Notes:
01 -
Resting the salmon after baking ensures moist and tender flesh.
02 -
Soaking dried cranberries in hot orange juice softens them and enhances flavor.