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Christmas Baked Salmon with Cranberry, Almond, and Dill Sauce Recipe

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4.2 from 12 reviews

  • Author: Eliza
  • Total Time: 50 minutes
  • Yield: 12 servings
  • Diet: Halal

Description

This festive Christmas Baked Salmon recipe features a beautifully glazed salmon side baked to perfection, topped with a creamy dill sauce and a vibrant holiday tapenade of cranberries, toasted almonds, and pomegranate seeds. The dish combines sweet, tangy, and savory flavors, making it an elegant centerpiece for holiday gatherings. The slow baking and broiling technique ensures tender, moist salmon with a caramelized finish.

Ingredients

Salmon and Seasoning

  • 1.2 - 1.5 kg / 2.4 - 3 lb salmon side (skin on, bones removed)
  • 2 1/4 tsp kosher salt
  • 1 tsp black pepper
  • 1/2 tsp kosher salt (additional)
  • 1/4 tsp salt (for tapenade)
  • 1/4 tsp black pepper (for tapenade)

Glaze

  • 150g / 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 kosher salt

Holiday Tapenade

  • 1 cup dried cranberries
  • 1 cup orange juice
  • 1 cup slivered almonds, toasted
  • 1/3 cup parsley, roughly chopped
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp extra virgin olive oil

Garnishes and Serving

  • 1 pomegranate, seeds only
  • 1/4 cup parsley, roughly chopped
  • 3 tbsp lemon juice
  • 2 lemons, cut into 6 pieces each (for serving)

Instructions

  1. Make Creamy Dill Sauce: In a bowl, mix sour cream, fresh dill, grated eschallot, lemon zest, and 1/2 tsp kosher salt until smooth. Refrigerate until needed to develop flavors.
  2. Prepare Holiday Tapenade: Heat orange juice in a saucepan over high heat until hot. Turn off heat, add dried cranberries, cover, and let stand for 15 minutes to plump the cranberries. Drain and discard liquid. In a bowl, combine the plumped cranberries, toasted slivered almonds, 1/3 cup parsley, 1/4 tsp salt, 1/4 tsp pepper, and olive oil. Mix gently and leave at room temperature.
  3. Preheat Oven: Heat the oven to 180°C / 350°F with any oven type.
  4. Prepare Salmon for Baking: Place a large double layer of foil on a baking tray for safety, then top with parchment or baking paper. Place the salmon side skin down on the paper and fold up the foil edges slightly to create a shallow tray to catch glaze drips.
  5. Make the Glaze and Glaze the Salmon: In a saucepan over medium-high heat, melt butter, honey, and garlic. Once the mixture begins foaming, reduce heat to medium, continue foaming for 2 more minutes, then pour the glaze immediately over the salmon evenly.
  6. Season Salmon: Sprinkle salt and pepper over the salmon, focusing most salt on the thicker sections for even seasoning.
  7. Wrap Salmon: Cover the salmon with a smaller piece of parchment paper, then fold foil over and seal sides to form a loose parcel that encloses the salmon, allowing some room for steam.
  8. Bake Salmon: Place the wrapped salmon in the preheated oven and bake for 15 minutes until partially cooked.
  9. Uncover and Prep for Broiling: Remove salmon from oven, fold down foil and parchment sides to expose the surface; tuck paper down to prevent fire risk during broiling.
  10. Broil to Caramelize: Switch oven to grill/broiler on high. Position salmon on middle rack and broil for 7 to 10 minutes until caramelized edges and light browning on top develop. Keep a close eye to avoid burning. Verify doneness by prying open the thickest part or using a probe thermometer.
  11. Transfer Salmon to Serving Platter: Using the foil overhang, carefully lift salmon onto a serving dish. Slide foil and parchment gently from under the fish to let glaze juices pool around.
  12. Rest and Cool: Loosely cover the salmon with foil and let it cool for at least 15 minutes, up to 1 hour or longer, depending on serving temperature preference.
  13. Assemble and Garnish: Spread a thick (~0.8 cm / 1/3 inch) layer of the chilled Creamy Dill Sauce over the salmon. Spread the Holiday Tapenade generously on top, then scatter pomegranate seeds and sprinkle with remaining parsley. Drizzle with lemon juice to brighten.
  14. Serve: Serve the salmon with extra lemon wedges for guests to add fresh squeeze to taste. Cut into portions (a cake cutter works well) and encourage serving with the flavorful honey-butter sauce that mixes with the creamy dill. Serve slightly warm or at room temperature for best flavor.

Notes

  • Note 1: Using a skin-on, boneless side of salmon helps hold the fish together during baking and broiling and adds flavor.
  • Note 2: Cooking/kosher salt is used and measured carefully for consistent seasoning.
  • Note 3: Toasting almonds brings out their nutty flavor; toast in a dry pan over medium heat, stirring frequently until lightly golden.
  • Note 4: Internal temperature for cooked salmon should be about 50-52°C (122-125°F) for medium rare, up to 60°C (140°F) for well done.
  • Note 5: Using foil and parchment protects the baking tray and prevents glaze drips from making a mess.
  • Note 6: Allowing the salmon to cool and rest enhances flavor melding and makes slicing easier. This dish can be served slightly warm or at room temperature.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://recipekind.com/christmas-baked-salmon-with-cranberry-almond-and-dill-sauce-recipe/