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Christmas Baked Salmon

Elegant Christmas Baked Salmon for a Joyful Holiday Feast

This Christmas Baked Salmon is a delightful centerpiece for holiday feasts, featuring a honey butter glaze and creamy dill sauce.
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Prep Time 15 minutes
Cook Time 22 minutes
Resting Time 15 minutes
Total Time 52 minutes
Servings: 12 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon
  • 1.2–1.5 kg Salmon, skin on, bones removed Ensure the skin is on for best results.
  • 2 1/4 tsp Kosher Salt Enhances flavor—reduce if using table salt.
  • 1 tsp Black Pepper Adds a mild heat.
For the Honey Butter Glaze
  • 150 g Unsalted Butter Creates a rich glaze—use unsalted for better control of seasoning.
  • 1/2 cup Honey Provides sweetness and promotes caramelization.
  • 3 cloves Garlic, minced Adds aromatic depth.
For the Creamy Dill Sauce
  • 1 1/2 cups Full-Fat Sour Cream Serves as the base for the creamy dill sauce.
  • 1/2 cup Fresh Dill, chopped Imparts a fresh, herbaceous flavor.
  • 1/2 unit Eshallot, grated Introduces sweetness and a mild onion flavor.
  • 1 1/2 tbsp Lemon Zest Brightens the dish.
  • 1/2 tsp Additional Kosher Salt Enhances overall flavor.
For the Festive Tapenade
  • 1 cup Dried Cranberries Adds sweetness and acidity—soak in orange juice for a festive touch.
  • 1 cup Hot Orange Juice Used to soak cranberries for enhanced flavor.
  • 1 cup Slivered Almonds, toasted Provides crunch and depth—toast for intensified flavor.
  • 1/3 cup Parsley, chopped Adds freshness—can substitute with other herbs.
  • 1 tbsp Olive Oil Helps bind the tapenade ingredients.
For Garnish and Serving
  • 1 pomegranate Pomegranate Seeds Beautiful garnish that adds tartness.
  • 1/4 cup Additional Parsley, chopped Enhances visual appeal.
  • 3 tbsp Lemon Juice Brightens and freshens the dish.
  • 2 unit Lemons, cut into wedges For serving—adds a refreshing touch.

Equipment

  • Oven
  • Baking Tray
  • Parchment paper
  • Aluminum Foil
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 180°C (350°F). Line a large baking tray with aluminum foil, then layer it with parchment paper.
  2. Place the salmon skin-side down on the prepared tray. In a small saucepan, melt the unsalted butter over low heat and stir in honey and minced garlic until well combined. Pour this glaze over the salmon.
  3. Generously season the salmon with kosher salt and black pepper. Cover with a layer of aluminum foil.
  4. Bake the covered salmon in the preheated oven for 15 minutes. Then uncover and switch the oven to broil for an additional 7-10 minutes until golden and crispy.
  5. Let the salmon rest for at least 15 minutes to enhance flavor and allow juices to redistribute.
  6. Mix together the full-fat sour cream, chopped dill, grated shallot, lemon zest, and additional kosher salt in a bowl. Cover and refrigerate until ready to serve.
  7. Soak the dried cranberries in hot orange juice for about 15 minutes, then drain. Combine with toasted slivered almonds, chopped parsley, and olive oil.
  8. Spread the dill sauce over the top of the cooled salmon. Layer the tapenade, sprinkle pomegranate seeds, and add chopped parsley. Drizzle lemon juice over everything.
  9. Serve with lemon wedges, enjoyed warm or at room temperature.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 10gProtein: 30gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

For optimal taste, ensure the salmon has skin on. Prepare sauces in advance to save time.

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