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
Scale
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.
