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Festive Baked Salmon with Creamy Dill Sauce, Cranberry Almond Tapenade, and Pomegranate Garnish Recipe

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This Christmas Baked Salmon recipe features a perfectly baked salmon side topped with a luscious honey-butter glaze, creamy dill sauce, and a festive holiday tapenade made from dried cranberries, toasted almonds, and pomegranate seeds. The salmon is baked then broiled for caramelized edges, served with fresh lemon wedges for a bright finish. It's an elegant yet easy dish perfect for holiday gatherings, best served slightly warm or at room temperature.

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 (for seasoning tapenade)
  • 1/4 tsp black pepper (for seasoning tapenade)

Honey-Butter 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 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

Garnish 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. Creamy Dill Sauce: In a bowl, mix sour cream, finely chopped dill, grated eschallot, lemon zest, and 1/2 tsp salt until smooth. Refrigerate until ready to use.
  2. Holiday Tapenade - Plump Cranberries: Heat orange juice in a saucepan over high heat until hot but not boiling. Turn off heat, add dried cranberries, cover, and let stand for 15 minutes to plump. Drain cranberries in a colander and discard liquid. Let cool.
  3. Holiday Tapenade - Mix Ingredients: Combine plumped cranberries, toasted slivered almonds, 1/3 cup chopped parsley, 1/4 tsp salt, and 1 tbsp olive oil in a bowl. Allow to come to room temperature before serving.
  4. Preheat Oven: Set oven to 180°C (350°F) for all oven types.
  5. Prepare Salmon: On a large tray, place a double layer of foil, then a sheet of baking or parchment paper on top. Place the salmon side skin down on the paper. Fold up foil edges to create a cup shape to contain glaze.
  6. Make Glaze: In a saucepan over medium-high heat, melt butter then add honey and minced garlic. When mixture starts foaming, reduce heat to medium and let foam gently for 2 minutes. Remove from heat immediately.
  7. Glaze Salmon: Pour the warm honey-butter glaze evenly over the salmon.
  8. Season Salmon: Sprinkle salt and pepper over the salmon, focusing the salt on the thicker parts for even seasoning.
  9. Wrap Salmon: Cover the salmon with a smaller piece of parchment paper, then tightly seal the entire parcel with foil, folding edges to enclose but not airtight.
  10. Bake Salmon: Place the foil parcel on the tray and bake in the preheated oven for 15 minutes.
  11. Uncover and Prepare for Broiling: Remove salmon from oven, carefully unfold foil and parchment to expose the top surface of salmon. Fold down sides to prevent paper catching fire during broiling.
  12. Broil to Brown: Set oven to grill/broil on high. Place salmon on middle rack about an inch from heat source. Broil for 7 to 10 minutes until caramelization occurs mostly on edges and a bit on top. Monitor closely to avoid burning or catching fire. Check doneness by prying open or using a probe thermometer (internal temperature should reach around 125-130°F for medium).
  13. Transfer and Rest: Using foil overhang, transfer salmon carefully to serving platter. Slide foil and paper from beneath to let glaze juices pool on platter. Loosely cover salmon with foil and let rest at room temperature for 15 minutes to up to 1 hour to allow flavors to meld.
  14. Assemble with Sauce: Spread the Creamy Dill Sauce on top of the salmon in a thick layer about 0.8 cm / 1/3 inch thick.
  15. Add Tapenade and Garnish: Pile the Holiday Tapenade over the sauce. Scatter generously with pomegranate seeds and remaining chopped parsley. Drizzle with 3 tablespoons lemon juice.
  16. Serve: Provide extra lemon wedges for squeezing. Cut salmon into portions using a cake cutter or sharp knife. Encourage guests to enjoy the honey-butter sauce mixed with creamy dill sauce for full flavor. This dish is best served slightly warm or at room temperature.

Notes

  • Note 1: Salmon side should have skin on and bones removed for easier eating.
  • Note 2: Use cooking or kosher salt as specified for proper seasoning balance.
  • Note 3: Toast almonds in a dry pan over medium heat until golden and fragrant, tossing frequently to prevent burning.
  • Note 4: Internal temperature of cooked salmon should be about 125-130°F (52-54°C) for medium doneness.
  • Note 5: Wrapping salmon in foil parcels ensures it steams and retains moisture during baking.
  • Note 6: Resting salmon allows flavors to set and the texture to firm slightly, improving slices and taste.

Find it online: https://recipefeastful.com/festive-baked-salmon-with-creamy-dill-sauce-cranberry-almond-tapenade-and-pomegranate-garnish-recipe/