Gordon Ramsay Christmas Salmon (Recipe for Printing)
Brighten your holiday table with Gordon Ramsay's signature Christmas salmon featuring a golden honey glaze, creamy dill sauce, and festive cranberry-almond tapenade. A perfect dish for December gatherings. Save & click.
# What You Need:
→ Salmon and Glaze
01 -
1 side of salmon (2.6 to 3.3 pounds)
02 -
10.5 tablespoons unsalted butter
03 -
1/2 cup honey
04 -
3 cloves garlic, minced
→ Dill Sauce
05 -
1 1/2 cups sour cream
06 -
1/2 cup fresh dill, finely chopped
07 -
1/2 medium shallot, grated
08 -
1 1/2 tablespoons lemon zest
→ Cranberry-Almond Tapenade
09 -
1 cup dried cranberries
10 -
1 cup hot orange juice
11 -
1 cup toasted almonds, roughly chopped
12 -
1/3 cup fresh parsley, chopped
→ Garnish
13 -
Pomegranate seeds, to serve
14 -
Chopped parsley, to finish
# How to Make It:
01 -
Combine sour cream, chopped dill, grated shallot, and lemon zest in a bowl. Mix until smooth and chill until ready to serve. In a separate bowl, soak dried cranberries in hot orange juice for 10 minutes, then drain and combine with toasted almonds and chopped parsley.
02 -
Set oven to 350°F. Line a baking sheet with parchment and foil.
03 -
Place the salmon side skin-side down on the prepared baking sheet. Season lightly with salt and pepper.
04 -
In a small pan, melt the butter with honey and minced garlic. Pour the warm glaze evenly over the salmon.
05 -
Wrap the salmon loosely in foil. Bake for 15 minutes.
06 -
Unwrap salmon. Switch oven to broil. Broil for 7 to 10 minutes until glaze is bubbling and golden.
07 -
Remove from oven. Let the salmon rest at room temperature for 5 minutes.
08 -
Transfer salmon to a serving platter. Top with dill sauce and cranberry-almond tapenade. Garnish with pomegranate seeds and additional parsley.
# Extra Tips:
01 -
Both the dill sauce and tapenade can be prepared up to one day in advance for streamlined serving.