If you’re searching for a dish that brings together festive flavors and elegant presentation, this Christmas Baked Salmon with Cranberries, Almonds, and Dill Recipe will sweep you off your feet. It’s a stunning centerpiece packed with tender, buttery salmon glazed with a tangy honey butter, complemented by the vibrant tartness of cranberries, the crunch of toasted almonds, and the fresh brightness of dill. This recipe isn’t just about taste—it’s a joyful celebration of color and warmth that’s perfect for holiday gatherings or special family meals. Trust me, once you try this combination, it might just become your new Christmas tradition.
Ingredients You’ll Need
Don’t be intimidated by the ingredient list—each component is straightforward but plays a crucial role in building layers of flavor, texture, and color in this Christmas Baked Salmon with Cranberries, Almonds, and Dill Recipe. From the rich salmon to the zesty lemon and sweet-tart cranberries, every ingredient contributes something special.
- Salmon side (1.2 – 1.5 kg / 2.4 – 3 lb): Skin-on and boneless for tender, easy-to-serve portions.
- Salt, cooking/kosher (2 3/4 tsp): Enhances the natural flavors and seasons the salmon perfectly.
- Black pepper (1 tsp): Adds a subtle bite that balances sweetness.
- Unsalted butter (150g / 5 oz): Brings rich creaminess to the honey glaze without overpowering.
- Honey (1/2 cup): Sweetens the glaze naturally and caramelizes beautifully during baking.
- Garlic cloves (3, finely minced): Infuses the dish with savory depth and aromatic complexity.
- Full-fat sour cream (1 1/2 cups): Provides tanginess and makes the creamy dill sauce luxuriously smooth.
- Fresh dill (1/2 cup, finely chopped): Offers that fresh, herbaceous note that brightens the salmon.
- French onion/eschallot (1/2, finely grated): Adds a gentle onion sweetness without overpowering.
- Lemon zest (1 1/2 tbsp): Zesty citrus aroma that wakes up the palate.
- Dried cranberries (1 cup): Provide bursts of tartness and festive color.
- Orange juice (1 cup): Adds a fruity acidity to soften and sweeten the cranberries.
- Slivered almonds (1 cup, toasted): Give a satisfying crunch and nutty flavor.
- Parsley (1/3 cup and 1/4 cup, roughly chopped): Fresh herb that adds brightness and a pop of green.
- Salt and pepper (1/4 tsp each): To season the cranberries and almonds mixture perfectly.
- Extra virgin olive oil (1 tbsp): Used to lightly dress the cranberry-almond mix and enhance flavor.
- Pomegranate (1, seeds only): Stunning garnish that adds jewel-like pops of sweetness and crunch.
- Lemon juice (3 tbsp): Balances richness and ties all the flavors together.
- Lemons (2, cut into 6 pieces each): Essential for serving and adding fresh acidity at the table.
How to Make Christmas Baked Salmon with Cranberries, Almonds, and Dill Recipe
Step 1: Prepare the Glaze
First things first, melt the butter gently in a saucepan along with honey and garlic. This sweet and fragrant base sets the tone for your salmon, creating a luscious glaze that will caramelize beautifully in the oven. Don’t rush this step; allowing the honey and garlic to marry fully means every bite is rich and flavorful.
Step 2: Season and Arrange the Salmon
Pat your salmon dry and season it evenly with salt and black pepper. This simple seasoning is essential to enhance the natural flavor of the fish. Place the salmon skin-side down on a baking tray lined with parchment for easy cleanup. Now brush the luscious honey-garlic butter glaze all over the top, letting it seep into every crevice. This step guarantees a moist, golden crust when baked.
Step 3: Create the Creamy Dill Sauce
While the salmon bakes, whisk together sour cream, fresh dill, grated eschallot, lemon zest, and a pinch of salt. This sauce is the cool, tangy contrast to the sweet glaze and helps balance the richness of the salmon. Keep this sauce chilled until it’s time to serve—it’s going to be the perfect partner.
Step 4: Make the Cranberry-Almond Topping
Simmer dried cranberries gently in orange juice until plump and juicy, then mix with toasted slivered almonds, chopped parsley, extra virgin olive oil, lemon juice, and a dash of salt and pepper. This topping brings crunch and vibrant color, plus a burst of festive flavor—making the salmon sparkle with holiday cheer before it hits the table.
Step 5: Bake and Assemble
Bake your glazed salmon in a preheated oven at 180°C (350°F) for about 30 minutes or until it flakes easily with a fork. Once out of the oven, spoon over the cranberry-almond mixture, scatter pomegranate seeds for that extra jewel effect, and drizzle some of your creamy dill sauce on the side. Don’t forget the lemon pieces to squeeze over—this final touch wakes up all the flavors beautifully.
How to Serve Christmas Baked Salmon with Cranberries, Almonds, and Dill Recipe
Garnishes
Garnishing is where this dish transforms into a showstopper. Pomegranate seeds aren’t just gorgeous—they add a juicy burst that complements the salmon’s richness. Fresh parsley scattered on top adds a bright green contrast, while lemon wedges bring an inviting zing. These simple garnishes create a festive plate that looks as good as it tastes.
Side Dishes
This baked salmon shines with lightly roasted baby potatoes tossed in herbs or a crisp winter salad with oranges and fennel to echo the citrus notes. Steamed green beans or a buttered asparagus bundle are also perfect to bring freshness and crunch. Pick sides that add textural contrast but keep the meal feeling light and balanced.
Creative Ways to Present
For a holiday party, present the salmon on a large wooden board adorned with sprigs of dill, lemon slices, and glimmering pomegranate seeds so guests can serve themselves family-style. For a more formal dinner, plate individual portions with a generous drizzle of the creamy dill sauce and a neat spoonful of the cranberry-almond mixture on top. Either way, presentation with fresh herbs and vibrant colors will wow your guests.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Christmas Baked Salmon with Cranberries, Almonds, and Dill Recipe, store it in an airtight container in the refrigerator for up to 2 days. Keep the cranberry-almond topping and dill sauce separate to preserve their texture and flavor until you’re ready to enjoy them again.
Freezing
Salmon is best enjoyed fresh, but you can freeze leftover baked salmon tightly wrapped in foil and stored in a freezer bag for up to 1 month. It’s better to freeze the salmon without toppings and sauces, then reheat and add fresh cranberry topping and dill sauce after thawing.
Reheating
To reheat, gently warm the salmon in a low oven (around 120°C / 250°F) until just heated through to prevent drying out. Avoid microwaving as it tends to make salmon rubbery. Reapply toppings and sauce fresh after warming to maintain their best flavors.
FAQs
Can I use frozen salmon for this recipe?
Absolutely! Just make sure to thaw it completely in the refrigerator before cooking so it bakes evenly. Pat it dry for the best glaze adherence.
Is it possible to make this recipe dairy-free?
Yes, you can substitute the sour cream with a dairy-free yogurt or coconut cream, though it may slightly change the sauce’s tanginess and texture.
How far ahead can I prepare components of this recipe?
You can prepare the cranberry-almond topping and creamy dill sauce up to 24 hours ahead and keep them refrigerated. The glazed salmon is best made on the day of serving.
Can I use fresh cranberries instead of dried?
You can, but fresh cranberries are quite tart and may benefit from additional sweetening with honey or sugar when simmering with orange juice.
What’s the best way to toast almonds?
Toast the slivered almonds in a dry skillet over medium heat, stirring frequently until golden and fragrant, about 3–5 minutes. Watch closely so they don’t burn!
Final Thoughts
This Christmas Baked Salmon with Cranberries, Almonds, and Dill Recipe is truly a celebration in a dish. It brings together simple ingredients in an elegant way that will impress anyone lucky enough to enjoy it. Whether it’s your holiday table or a special family dinner, the balance of sweet, tangy, rich, and fresh makes it feel both festive and lovingly homemade. Go ahead and make this your next seasonal favorite—you won’t regret it!
Print
Christmas Baked Salmon with Cranberries, Almonds, and Dill Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Main Course
- Method: Baking
- Cuisine: Western, Holiday
- Diet: Low Fat
Description
Celebrate the festive season with this Christmas Baked Salmon recipe, featuring a tender salmon side baked to perfection with a luscious honey butter glaze, creamy dill sour cream topping, and topped with a zesty cranberry, almond, and pomegranate salad. Perfect for holiday gatherings, this dish balances rich flavors with fresh citrus and herb accents.
Ingredients
Main Ingredients
- 1.2 – 1.5 kg (2.4 – 3 lb) salmon side (skin on, bones removed)
- 2 1/4 tsp kosher salt (divided)
- 1 tsp black pepper
- 150 g (5 oz) unsalted butter
- 1/2 cup honey
- 3 garlic cloves, finely minced
- 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 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
- 1 pomegranate, seeds only
- 1/4 cup parsley, roughly chopped (for garnish)
- 3 tbsp lemon juice
- 2 lemons, cut in 6 pieces each (for serving)
Instructions
- Prepare the salmon: Preheat your oven to 180°C (350°F). Place the salmon side skin-side down on a large baking tray lined with parchment paper. Pat the salmon dry with paper towels and sprinkle evenly with 2 teaspoons of kosher salt and 1 teaspoon of black pepper.
- Make the honey butter glaze: In a small saucepan over low heat, melt the unsalted butter. Stir in the honey and finely minced garlic. Cook gently for 1-2 minutes until combined and fragrant. Remove from heat and brush generously over the top of the salmon, ensuring it is well coated.
- Bake the salmon: Place the salmon in the preheated oven and bake for 25 to 30 minutes, or until the fish flakes easily with a fork but remains moist. The exact time depends on the thickness of the salmon side. Remove from the oven and let it rest.
- Prepare the sour cream dill topping: In a bowl, combine the full-fat sour cream, finely chopped fresh dill, grated eschallot, lemon zest, and 1/2 teaspoon kosher salt. Mix until smooth and refrigerate until ready to serve.
- Make the cranberry almond salad: In a small saucepan, combine the dried cranberries and orange juice. Bring to a simmer and cook for 5 minutes until cranberries are plump and juice is slightly reduced. Remove from the heat and stir in the toasted slivered almonds, 1/3 cup chopped parsley, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon olive oil. Let cool.
- Prepare the pomegranate parsley dressing: In a small bowl, mix the pomegranate seeds with 1/4 cup chopped parsley and 3 tablespoons lemon juice. This adds a fresh, tangy finish to the salad.
- Assemble and serve: Spread the dill sour cream topping evenly over the baked salmon. Top with the cranberry almond salad and sprinkle with the pomegranate parsley dressing. Serve with lemon wedges on the side for an added citrus burst.
Notes
- Note 1: Use a salmon side with the skin on but bones removed for easier serving and better flavor.
- Note 2: Kosher salt is preferred for seasoning due to its texture and flavor balance.
- Note 3: Toast slivered almonds in a dry skillet over medium heat, stirring frequently until golden and fragrant, about 3-4 minutes.
- For best results, allow the salmon to rest after baking to allow juices to redistribute.
- The sour cream topping should be full fat for proper texture; low-fat sour cream is too watery.
