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Christmas Salmon

Christmas Salmon

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  • Author: Jake
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: Serves 6–8 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Description

This dish features a whole side of salmon glazed with a honey-garlic butter, baked to perfection, and topped with a vibrant holiday tapenade of cranberries, almonds, and parsley. Finished with a creamy dill sauce and a sprinkle of pomegranate seeds, it’s a show-stopping centerpiece for your Christmas table.

Ingredients

Units Scale
  • Salmon:
    • 1.2-1.5 kg (2.4-3 lb) side of salmon, skin on, bones removed
    • 2 1/4 teaspoons kosher salt
    • 1 teaspoon black pepper
  • Honey Butter Glaze:
    • 150g (5 oz) unsalted butter
    • 1/2 cup honey
    • 3 cloves garlic, finely minced
  • Creamy Dill Sauce:
    • 1 cup sour cream
    • 2 tablespoons fresh dill, finely chopped
    • 1 tablespoon lemon juice
    • Salt and pepper, to taste
  • Holiday Tapenade:
    • 1/2 cup dried cranberries, roughly chopped
    • 1/2 cup almonds, toasted and chopped
    • 1/4 cup fresh parsley, finely chopped
  • Garnish:
    • Pomegranate seeds
    • Lemon wedges

Instructions

  1. Prepare the Honey Butter Glaze:
    1. In a saucepan over medium heat, melt the butter.
    2. Add honey and minced garlic; simmer for 2–3 minutes until slightly thickened.
    3. Remove from heat and set aside.
  2. Prepare the Salmon:
    1. Preheat the oven to 180°C (350°F).
    2. Line a baking tray with foil and parchment paper.
    3. Place the salmon on the prepared tray, skin-side down.
    4. Season with salt and pepper.
    5. Pour the honey butter glaze over the salmon, ensuring even coverage.
  3. Bake the Salmon:
    1. Fold the foil over the salmon to create a sealed packet.
    2. Bake for 15 minutes.
    3. Open the foil and baste the salmon with the glaze from the tray.
    4. Increase oven temperature to 220°C (430°F) and bake for an additional 10 minutes, uncovered, until the salmon is cooked through and slightly caramelized on top.
  4. Prepare the Creamy Dill Sauce:
    1. In a bowl, combine sour cream, dill, lemon juice, salt, and pepper.
    2. Mix well and refrigerate until ready to serve.
  5. Prepare the Holiday Tapenade:
    1. In a small bowl, combine chopped cranberries, almonds, and parsley.
    2. Mix well and set aside.
  6. Assemble and Serve:
    1. Transfer the baked salmon to a serving platter.
    2. Spread the creamy dill sauce over the top.
    3. Sprinkle the holiday tapenade evenly over the sauce.
    4. Garnish with pomegranate seeds and serve with lemon wedges on the side.

Notes

  • Make-Ahead: The creamy dill sauce and holiday tapenade can be prepared a day in advance and stored separately in the refrigerator.
  • Alternative Toppings: Feel free to substitute almonds with pecans or walnuts, and dried cranberries with dried cherries or apricots, based on your preference.

Nutrition

  • Serving Size: ~6 oz (170g) cooked salmon with toppings (approximately 1/8 of the recipe)
  • Calories: 430
  • Sugar: 11g
  • Sodium: 280mg
  • Fat: 26g
  • Saturated Fat: 10g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 16g
  • Fiber: 2g
  • Protein: 33g
  • Cholesterol: 105mg

Find it online: https://justworthi.com/christmas-salmon/