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This festive glazed salmon delivers a showstopper centerpiece packed with color and bright flavors. It features butter-honey-garlic salmon with a tangy dill sauce and jewel-toned cranberry almond tapenade. The recipe is special enough for holiday tables yet practical for cooks looking to prepare some elements ahead to save time and stress.
The first time I made this was for a Christmas Eve dinner and my entire family still talks about the tangy topping and how the leftovers tasted even better the next day.
Gather Your Ingredients
- Side of salmon (about 1.2 to 1.5 kg): Large fillets from sustainable sources stay moist and impressive. Look for a bright orange color and moist flesh.
- Butter: Quality butter brings richness. Opt for a European-style if possible for more flavor.
- Honey: Adds the signature sweetness. Local varieties give the best floral taste.
- Minced fresh garlic: Essential for deep aromatic flavor. Smoothly mince for an even glaze.
- Sour cream: Full-fat is best for a creamy dill sauce.
- Fresh dill: Chopped just before mixing. Preserves the bright herbal flavor. Look for firm feathery fronds.
- Grated eschalot: Adds gentle onion sweetness. Choose ones with tight smooth skins.
- Lemon zest: Freshly grated. Use unwaxed lemons for robust citrus impact.
- Dried cranberries: Plump them in hot orange juice for tartness and juiciness. Use unsweetened if possible.
- Toasted almonds: Adds crunch and toastiness. Toast lightly until golden for big flavor.
- Fresh parsley: For the tapenade and finishing scatter. Choose flat-leaf for deepest flavor.
- Pomegranate seeds (optional for garnish): Brilliant bursts of color and tartness.
How to Make It
- Prepare the Dill Sauce and Tapenade:
- Mix sour cream, chopped dill, grated eschalot, and lemon zest in a bowl for the sauce. In another bowl, soak dried cranberries in hot orange juice, then mix with toasted chopped almonds and parsley for the tapenade. Both can be made up to a day ahead and kept chilled.
- Prep and Season the Salmon:
- Lay the salmon on parchment-lined foil with skin down. Pat dry, then season the flesh with a little salt and pepper. Press gently so seasoning adheres.
- Make and Pour the Glaze:
- Melt butter, then stir in honey and minced garlic. Pour the warm glaze evenly over the top of the salmon, letting it seep into the sides for even flavor.
- Wrap and Bake the Salmon:
- Fold foil and parchment around the fish to form a snug parcel. Place on a baking tray and bake at 350 F or 180 C for about 15 minutes. This keeps the salmon moist and gently cooked.
- Unwrap and Broil for Color:
- Open the foil so the salmon is exposed. Switch the oven to broil. Grill for 7 to 10 minutes, watching closely. The glaze should bubble and turn golden but not burn.
- Rest the Salmon:
- Let the cooked salmon stand for about 5 minutes out of the oven. This helps juices settle for clean slices.
- Add the Sauces and Serve:
- Top the salmon with spoonfuls of dill sauce and cranberry almond tapenade. Garnish with pomegranate seeds and more parsley for a brilliant holiday platter.
The dill sauce is my secret weapon. I adore its herby lemon punch paired with rich fish. My daughter always sneaks a spoonful before we even plate the salmon.
Flavor Boosters
No fresh dill on hand? Try a combo of finely chopped chives and parsley. For eschalot, use a small amount of spring onion. Citrus zest from lime or orange gives a creative twist if you are out of lemon. For nut allergies, swap almonds with toasted pumpkin seeds or leave them out.
Serving Suggestions
Lay slices of the glazed salmon on a bed of arugula or baby spinach. Sprinkle extra herbs or zest for a fresh look. Serve with warm crusty bread or simple potato gratin. This dish works beautifully with other holiday sides like roasted vegetables or wild rice pilaf.
Creative Twists
In spring or summer, swap cranberries for fresh diced cherries or strawberries and use lemon instead of orange juice. In winter, pomegranate seeds and citrus zest play up holiday spirit. Use what looks freshest and most inviting at the market each season.
I once swapped in orange zest and it made the dish brighter and a little unexpected. My family appreciated the fresh twist.
Common Questions About This Recipe
- → Can I prepare the dill sauce and tapenade in advance?
Yes, both the dill sauce and the cranberry-almond tapenade can be made ahead of time and refrigerated until ready to serve.
- → How do I prevent the salmon from drying out?
Wrapping the salmon in foil while baking ensures it stays moist. Only unwrap to broil for a short period at the end to achieve a golden glaze.
- → What can I use instead of cranberries in the tapenade?
Dried cherries or even chopped dried apricots make a suitable substitute for cranberries, adding a different layer of sweetness.
- → Can I use a smaller piece of salmon?
Absolutely. Adjust ingredient quantities accordingly, and watch the baking time—it may require less time for smaller filets.
- → Is this dish suitable for other occasions besides Christmas?
Yes, while perfect for Christmas, the flavors and colors make it a great choice for any festive or special dinner gathering.