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
Scale
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.
