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Holiday Baked Salmon Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 9 reviews
  • Author: Sue
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 12 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Description

This Holiday Baked Salmon recipe features a perfectly roasted salmon side glazed with a sweet honey-butter sauce, topped with a creamy dill sauce and a festive cranberry-almond tapenade. Finished under the broiler for a caramelized crust and garnished with fresh pomegranate seeds and lemon, this dish is an elegant centerpiece perfect for holiday celebrations and family gatherings, offering a balance of rich, tangy, and fruity flavors.

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

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 kosher salt

Holiday Tapenade

  • 1 cup dried cranberries
  • 1 cup orange juice
  • 1 cup toasted slivered almonds
  • 1/3 cup parsley, roughly chopped
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 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 wedges each (for serving)

Instructions

  1. Prepare Creamy Dill Sauce: In a bowl, combine sour cream, fresh dill, grated eschallot, lemon zest, and salt. Mix until smooth and refrigerate until needed to allow flavors to meld.
  2. Make Holiday Tapenade - Plump Cranberries: Heat orange juice in a saucepan over high heat until hot but not boiling, then remove from heat. Add dried cranberries, cover the saucepan, and let stand for 15 minutes to plump. Drain in a colander and cool to room temperature.
  3. Mix Tapenade: In a bowl, combine plumped cranberries, toasted slivered almonds, parsley, salt, pepper, and olive oil. Mix gently and keep at room temperature.
  4. Preheat Oven: Preheat your oven to 180°C (350°F) using the baking setting.
  5. Prepare Salmon for Baking: Place a large double-layer sheet of foil on a baking tray. Top with parchment or baking paper. Place the salmon side skin down on the paper. Fold up the foil sides slightly to create a cup shape to prevent glaze from leaking.
  6. Make Honey Butter Glaze: In a saucepan over medium-high heat, melt the butter, honey, and minced garlic. When the mixture starts to foam, reduce heat to medium and let it foam for 2 more minutes. Remove from heat and immediately pour evenly over the salmon.
  7. Season Salmon: Sprinkle salt and pepper over the salmon, focusing most of the salt on the thicker portions.
  8. Wrap Salmon Parcel: Cover salmon with a smaller piece of parchment paper, then fold and seal the foil over the top to enclose the salmon in a loose parcel. Complete sealing to trap steam but it doesn't need to be airtight.
  9. Bake Salmon: Place the foil parcel on the baking tray in the preheated oven and bake for 15 minutes.
  10. Uncover and Prepare to Broil: Remove the salmon parcel from the oven. Carefully unwrap and fold down the foil and parchment sides to expose the surface of the salmon, tucking paper down to prevent catching fire during broiling.
  11. Broil to Brown: Switch oven to grill/broil setting on high. Place salmon on the middle shelf, ensuring it is not too close to the heating element, and broil for 7-10 minutes until caramelized edges form. Check for doneness by prying open or using a probe thermometer (internal temp around 125-130°F for medium). Remove once caramelized and cooked.
  12. Transfer and Rest: Use the foil overhang to transfer salmon onto a serving platter, allowing juices to pool. Loosely cover with foil and let rest for at least 15 minutes, up to 1 hour, to cool and let flavors meld. This allows serving slightly warm or at room temperature.
  13. Assemble for Serving: Dollop and spread a thick layer (~0.8 cm) of Creamy Dill Sauce over the salmon surface evenly.
  14. Add Holiday Tapenade and Garnish: Pile the cranberry-almond tapenade generously over the salmon. Scatter pomegranate seeds and the remaining chopped parsley on top. Drizzle with fresh lemon juice.
  15. Serve: Provide extra lemon wedges for squeezing to taste. Cut the salmon into portions using a cake cutter for clean slices. Encourage guests to enjoy the honey-butter sauce mixed with the melting dill sauce for added indulgence. Best served slightly warm or at room temperature rather than hot.

Notes

  • Note 1: Ensure the salmon side is skin on and bones are removed for easy serving.
  • Note 2: Use kosher or cooking salt to better control seasoning.
  • Note 3: Toast slivered almonds in a dry pan over medium heat until fragrant and lightly browned, about 3-5 minutes, stirring frequently.
  • Note 4: Salmon should reach an internal temperature of approximately 125-130°F for medium doneness; use a probe thermometer or gently flake the thickest part with a fork to check.
  • Note 5: Using parchment paper under the salmon helps prevent sticking and makes clean-up easier.
  • Note 6: Allowing the salmon to rest and serve slightly warm enhances the flavor, texture, and ease of slicing.

Find it online: https://suerecipe.com/holiday-baked-salmon-recipe/