If you’re searching for a show-stopping main dish that will captivate every guest at your holiday table, look no further than the Christmas Baked Salmon with Creamy Dill Sauce, Cranberry Orange Tapenade, and Pomegranate Garnish Recipe. This recipe brings together the rich, buttery flavor of baked salmon with the fresh brightness of a creamy dill sauce, perfectly complemented by a tangy cranberry orange tapenade and jewel-like pomegranate seeds. It’s a festive masterpiece that feels both luxurious and comforting, bringing a burst of vibrant flavors and colors that celebrate the spirit of Christmas in every bite.
Ingredients You’ll Need
Sometimes the simplest ingredients create the most extraordinary flavors, and this dish is no exception. Each component — from the succulent salmon to the vibrant tapenade — plays a crucial role in building layers of taste, texture, and Christmas-worthy color.
- Salmon side (1.2 – 1.5 kg / 2.4 – 3 lb, skin on, bones removed): The star of the dish, providing rich flavor and moist texture when baked perfectly.
- Salt (2 3/4 tsp total, cooking/kosher): Enhances the natural flavors and seasons both the fish and sauces beautifully.
- Black pepper (1 tsp + 1/4 tsp): Adds a gentle kick that balances the sweetness and creaminess.
- Unsalted butter (150g / 5oz): Creates a luscious honey-butter glaze that keeps the salmon moist and flavorful.
- Honey (1/2 cup): Adds a delicate sweetness that caramelizes during baking for a golden finish.
- Garlic cloves (3, finely minced): Imparts aromatic depth and warmth to the glaze.
- Full-fat sour cream (1 1/2 cups): The base of the creamy dill sauce, providing richness and tang.
- Fresh dill (1/2 cup, finely chopped and additional 1/4 cup for garnish): Brings a bright herbal note that pairs perfectly with salmon.
- Eshallot (1/2, finely grated): Adds subtle onion flavor and texture contrast in the dill sauce.
- Lemon zest (1 1/2 tbsp) + lemon juice (3 tbsp) + extra lemons (2, cut into wedges): Lifts the flavors with zesty brightness and balances richness.
- Dried cranberries (1 cup): Plumped in orange juice, they contribute a festive tartness to the tapenade.
- Orange juice (1 cup): Used to rehydrate dried cranberries for a juicy, flavorful tapenade component.
- Slivered almonds (1 cup, toasted): Adds lovely crunch and nuttiness to the tapenade.
- Parsley (1/3 cup plus 1/4 cup roughly chopped): Freshens up the tapenade and provides a beautiful sheen when sprinkled on top.
- Extra virgin olive oil (1 tbsp): Helps bind the tapenade ingredients and enriches the flavor.
- Pomegranate (1, seeds only): The perfect jewel-like garnish that bursts with sweet-tart flavor and makes the dish visually stunning.
How to Make Christmas Baked Salmon with Creamy Dill Sauce, Cranberry Orange Tapenade, and Pomegranate Garnish Recipe
Step 1: Prepare the Creamy Dill Sauce
This sauce is wonderfully simple yet incredibly flavorful. Mixing full-fat sour cream with chopped dill, grated eschallot, lemon zest, and a bit of salt creates a luscious, herby sauce that will coat your salmon in a velvety blanket of freshness. Make this first, and pop it in the fridge to let the flavors meld beautifully while you prepare everything else.
Step 2: Make the Holiday Cranberry Orange Tapenade
To achieve that perfect balance of sweet and tart for the tapenade, start by warming your orange juice until it’s piping hot. Pour it over the dried cranberries and let them soak for 15 minutes so they plump up nice and juicy. After draining, combine these cranberries with toasted slivered almonds, chopped parsley, a pinch of salt and pepper, and a drizzle of extra virgin olive oil. This tapenade is the festive surprise that brings an irresistible tang and crunch to your salmon.
Step 3: Preheat the Oven and Prepare Your Salmon
Get your oven ready at 180°C (350°F), any oven type works here. Lay down a double layer of foil on your baking tray, followed by parchment paper. This setup catches drips and helps with even cooking. Lay your salmon skin-side down and gently cup the foil edges upward to keep that honey butter glaze right where you want it.
Step 4: Glaze and Season the Salmon
Melt butter in a saucepan with honey and minced garlic, cooking just until foaming to create a rich, glossy glaze. Pour this luscious sauce directly over the salmon, letting it soak in all that wonderful flavor. Sprinkle salt and pepper, concentrating the salt on the thickest parts of the fish to ensure every bite is perfectly seasoned.
Step 5: Wrap and Bake the Salmon
Cover the salmon with a smaller piece of parchment followed by foil, sealing the edges into a parcel that locks in moisture without needing to be completely airtight. Slide it into the oven and bake for 15 minutes — this gentle steam bath will keep the salmon tender and juicy.
Step 6: Broil for That Perfect Caramelized Finish
Remove the salmon, then carefully expose the surface by folding down the foil and paper sides. Crank your oven to broil/grill high and place salmon on the middle rack. Broil for 7 to 10 minutes until gorgeous caramelization appears on the edges and top. Keep a close eye to avoid burning and make sure the fish is cooked through but buttery soft inside.
Step 7: Transfer and Rest the Salmon
Using the foil overhang, gently lift the salmon onto a serving platter. Peel away the foil and parchment so the flavorful juices stay on the plate — this golden elixir is pure magic. Loosely tent the fish with foil and let it cool for at least 15 minutes; resting allows the flavors to settle and the sauce to thicken slightly for a luscious finish.
Step 8: Assemble with Creamy Dill Sauce, Cranberry Orange Tapenade, and Pomegranate
Spread a thick layer of your chilled creamy dill sauce over the salmon, about one-third of an inch thick. Heap the holiday cranberry orange tapenade on top, and scatter vibrant pomegranate seeds and extra parsley all over before squeezing fresh lemon juice on everything. The colors alone will make you smile, and the layers of flavor will keep you coming back for more—truly the essence of this Christmas Baked Salmon with Creamy Dill Sauce, Cranberry Orange Tapenade, and Pomegranate Garnish Recipe.
How to Serve Christmas Baked Salmon with Creamy Dill Sauce, Cranberry Orange Tapenade, and Pomegranate Garnish Recipe
Garnishes
Brighten your presentation with extra sprigs of fresh dill and parsley, complemented beautifully by the jewel-like pomegranate seeds. Offering plenty of lemon wedges on the side invites guests to customize the zesty brightness, which cuts through the richness perfectly.
Side Dishes
This salmon shines alongside simple roasted vegetables or a light winter salad. Think roasted Brussels sprouts with balsamic glaze, creamy mashed potatoes, or even a nutty wild rice pilaf. These sides won’t overpower your dish but will complement those sweet and savory notes flawlessly.
Creative Ways to Present
For a festive table, serve the salmon whole on a large platter, allowing guests to slice their portions. If you want to get fancy, pre-slice the salmon like a cake and layer the tapenade and dill sauce in between. Arranging everything on a bed of baby greens with a sprinkle of pomegranate seeds makes it an inviting centerpiece that’s almost too pretty to eat.
Make Ahead and Storage
Storing Leftovers
Leftover salmon keeps beautifully in an airtight container in the fridge for up to 2 days. Store the creamy dill sauce and tapenade separately to maintain their individual freshness and textures.
Freezing
Freezing this particular salmon dish isn’t ideal due to the creamy sauce and fresh garnishes, which can separate and lose vibrancy. If needed, freeze the cooked salmon alone, tightly wrapped, for up to one month and prepare fresh sauce and toppings when thawed.
Reheating
To gently reheat leftover salmon, use a low oven (around 120°C/250°F) covered loosely with foil to prevent drying. Add dollops of creamy dill sauce after reheating to revive its lusciousness. Avoid microwaving if possible, to keep the texture delicate and flaky.
FAQs
Can I use salmon fillets instead of a side for this recipe?
Absolutely! Salmon fillets work well, just adjust the cooking time according to the thickness of each piece. A whole side is great for dramatic presentation, but fillets are perfect for smaller gatherings or easier plating.
Is it okay to substitute Greek yogurt for sour cream in the dill sauce?
Greek yogurt can be a lighter alternative, but full-fat sour cream gives the sauce its signature creaminess and tang. If you go with Greek yogurt, expect a slightly different texture and flavor.
How far in advance can I prepare the garnish and sauces?
You can prepare the creamy dill sauce and cranberry orange tapenade up to two days ahead. Just keep them refrigerated in airtight containers and give them a good stir before serving.
What if I don’t have pomegranate seeds? What’s a good substitute?
Deseeded fresh cranberries can add a tart pop, or chopped dried cranberries sprinkled on top can mimic some of the sweetness and color. Fresh red currants also offer a similar jewel-like effect if available.
Can this recipe be made gluten-free?
Yes! This dish is naturally gluten-free as long as you use gluten-free certified sour cream and ensure no cross-contamination with any other ingredients.
Final Thoughts
I can honestly say the Christmas Baked Salmon with Creamy Dill Sauce, Cranberry Orange Tapenade, and Pomegranate Garnish Recipe is one of those dishes that becomes a treasured holiday tradition. The combination of flavors and textures is irresistible, the presentation is stunning, and the process is straightforward enough to make your holiday cooking joyful rather than stressful. Give it a try this season; your family and friends will be asking for seconds (and the recipe!).
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Christmas Baked Salmon with Creamy Dill Sauce, Cranberry Orange Tapenade, and Pomegranate Garnish Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Western, Holiday
Description
This Christmas Baked Salmon recipe offers a festive and flavorful centerpiece perfect for holiday gatherings. Featuring a tender salmon side glazed with a honey-butter mixture, it is baked and then broiled to caramelized perfection. Accompanied by a creamy dill sauce and a bright holiday tapenade of dried cranberries, toasted almonds, and fresh herbs, this dish combines rich, tangy, and sweet flavors with an elegant presentation. Ideal for serving slightly warm or at room temperature, it promises a delicious and visually stunning addition to any special occasion meal.
Ingredients
Salmon and Seasoning
- 1.2 – 1.5 kg (2.4 – 3 lb) salmon side (skin on, bones removed)
- 2 1/4 tsp cooking or kosher salt
- 1 tsp black pepper
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 lemons, cut into 6 wedges each (for serving)
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 or kosher salt
Holiday Tapenade
- 1 cup dried cranberries
- 1 cup orange juice
- 1 cup slivered almonds, toasted
- 1/3 cup parsley, roughly chopped
- 1 tbsp extra virgin olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
Garnishes
- 1 pomegranate, seeds only
- 1/4 cup parsley, roughly chopped
- 3 tbsp lemon juice
Instructions
- Prepare Creamy Dill Sauce: In a bowl, mix sour cream, fresh dill, grated eschallot, lemon zest, and salt until smooth. Refrigerate until needed to allow flavors to meld.
- Make Holiday Tapenade: Heat orange juice until hot in a saucepan over high heat, then turn off heat. Add dried cranberries, cover, and let stand for 15 minutes to plump. Drain the cranberries and discard the liquid. In a bowl, combine the plumped cranberries, toasted almonds, chopped parsley, salt, pepper, and extra virgin olive oil. Mix well and bring to room temperature before serving.
- Preheat Oven and Prepare Salmon Tray: Set the oven to 180°C (350°F). Lay a large double layer of foil on a baking tray, then place a sheet of baking or parchment paper on top. Put the salmon side skin down onto the paper, folding the foil sides slightly to create a shallow ‘cup’ that will hold the glaze and prevent drips from spilling onto the tray.
- Prepare Honey Butter Glaze: In a saucepan over medium-high heat, combine unsalted butter, honey, and minced garlic. Once the mixture starts foaming, reduce heat to medium and let it foam gently for 2 minutes. Remove from heat and immediately pour the glaze evenly over the salmon.
- Season Salmon: Sprinkle the salmon with salt and black pepper, focusing most of the salt on the thicker portions for even seasoning.
- Wrap Salmon for Baking: Cover the glazed salmon with a smaller piece of parchment paper and then wrap with foil, folding and sealing the edges to form a parcel. It does not need to be airtight, just enclosed enough to keep moisture in.
- Bake Salmon: Place the foil parcel on the tray in the preheated oven and bake for 15 minutes, allowing the salmon to cook gently in its juices.
- Uncover Salmon for Broiling: Remove the salmon from the oven. Carefully unfold the foil and parchment paper, folding back the edges to expose the salmon surface. Tuck the paper edges down to prevent them from catching fire during broiling.
- Broil to Caramelize: Switch the oven to broil/grill on high and place the salmon on the middle rack. Broil for 7 to 10 minutes, watching carefully to achieve caramelization especially around the edges and a little on top. Avoid placing too close to the heating element to prevent burning the paper. Check doneness by prying the middle or using an internal temperature probe (should reach about 125°F for medium-rare or 145°F for fully cooked).
- Transfer Salmon to Serving Platter: Use the foil overhang to lift and slide the salmon onto a serving platter, allowing the rich juices to pool on the plate beneath.
- Cool Slightly: Loosely tent the salmon with foil and let it rest for at least 15 minutes, up to 1 hour. This helps the flavors settle and makes for ideal serving temperature, slightly warm or room temperature.
- Assemble and Serve: Spread a thick layer (~0.8 cm/1/3 inch) of the Creamy Dill Sauce evenly over the top of the salmon. Generously pile on the Holiday Tapenade, scatter pomegranate seeds and remaining parsley over the top, then drizzle with fresh lemon juice. Serve with extra lemon wedges on the side for added brightness. Cut into portions using a cake cutter or similar for neat slices, encouraging guests to enjoy the combined honey butter glaze and dill sauce for maximum flavor.
Notes
- Note 1: Using a salmon side with skin on and bones removed gives a substantial, moist portion that holds together well during cooking.
- Note 2: Cooking/kosher salt is preferred for seasoning because it dissolves well and enhances flavor without overpowering.
- Note 3: Toast slivered almonds in a dry pan over medium heat until golden and fragrant for best texture and flavor in the tapenade.
- Note 4: Salmon is safe to eat at an internal temperature of 125°F (52°C) for medium-rare or 145°F (63°C) for fully cooked according to USDA guidelines. Adjust broiling time based on preferred doneness.
- Note 5: If desired, the baked salmon can be prepared a few hours in advance and kept loosely covered at room temperature before the final broil and assembly.
- Note 6: This dish is excellent served slightly warm or at room temperature which enhances flavor and texture while making it convenient for buffet or holiday table serving.
