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Christmas Baked Salmon

Christmas Baked Salmon: A Sweet & Savory Holiday Delight

This Christmas Baked Salmon, a sweet and savory seafood delight, is perfect for holiday gatherings.
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Prep Time 30 minutes
Cook Time 25 minutes
Resting Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Seafood
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon
  • 1.2 – 1.5 kg Whole Salmon This rich, flavorful cut is perfect for baking.
  • to taste Salt Kosher salt works best for texture.
  • to taste Black Pepper Freshly ground adds a spicy kick.
For the Honey Glaze
  • 150 g Butter Unsalted; ghee can be substituted.
  • 1/2 cup Honey Brings sweetness and helps achieve caramelization.
  • 3 cloves Garlic Minced, provides aromatic depth.
For the Creamy Dill Sauce
  • 1.5 cups Sour Cream Full fat; swap with cream cheese if preferred.
  • 1/2 cup Dill Chopped, classic herb pairing with salmon.
  • 1/2 Eschallot Grated, adds a mild onion flavor.
  • 1.5 tbsp Lemon Zest Brightens the flavors.
For the Holiday Tapenade
  • 1 cup Dried Cranberries Offers a sweet-tart element.
  • 1 cup Orange Juice Helps plump the cranberries.
  • 1 cup Slivered Almonds Toasted, adds crunch and nutty flavor.
  • 1/3 cup Parsley Chopped, contributes a fresh note.
For Garnish
  • 1 Pomegranate Seeds For garnish; optional but recommended.
  • 3 tbsp Lemon Juice Brightens the final assembly.

Equipment

  • Mixing Bowl
  • Small Saucepan
  • Baking Tray
  • Foil
  • Parchment Paper
  • meat thermometer

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, combine the sour cream, chopped dill, grated eschallot, and lemon zest to create a creamy dill sauce. Stir until smooth, then cover and refrigerate for at least 30 minutes.
  2. Preheat your oven to 180°C (350°F). Prepare a baking tray lined with foil and parchment paper.
  3. Place the salmon skin-side down on the lined baking tray. Sprinkle with kosher salt and black pepper. Melt butter and mix in honey and minced garlic, then brush this mixture all over the salmon.
  4. Wrap the salmon in foil, sealing the edges tightly. Bake for 15 minutes.
  5. Remove the foil and switch to broil. Broil for an additional 7-10 minutes until golden brown and slightly crispy.
  6. Let the salmon rest for about 15 minutes, then slather with creamy dill sauce and spoon over the holiday tapenade, topped with pomegranate seeds and lemon juice.

Nutrition

Serving: 150gCalories: 300kcalCarbohydrates: 15gProtein: 35gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 200mgPotassium: 600mgFiber: 2gSugar: 10gVitamin A: 500IUVitamin C: 4mgCalcium: 50mgIron: 1mg

Notes

Double layer foil to prevent leaks. Chill sauces in advance for better flavor.

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