Festive Christmas Baked Salmon with Honey Butter Bliss

This Christmas Baked Salmon with Honey Butter Glaze is a festive dish that perfectly balances elegance and comfort.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 25

Resting Time 15

Total Time 1 10

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salmon

1.2–1.5 kg Salmon side, skin on, bones removed Look for skin-on fillets for optimal texture; frozen salmon is acceptable if thawed fully.
2 1/4 tsp Kosher Salt Enhances flavor; reduce amount if using table salt due to its greater salinity.
1 tsp Black Pepper Adds a mild heat and depth of flavor.

For the Honey Butter Glaze

150 g Unsalted Butter Provides a rich, creamy base for the glaze.
1/2 cup Honey Delivers sweetness and creates a sticky texture; maple syrup is a great alternative.
3 cloves Garlic, minced Infuses aromatic flavor into the glaze.

For the Creamy Dill Sauce

1 1/2 cups Full-Fat Sour Cream Forms the creamy foundation of the sauce; use plant-based yogurt for a dairy-free choice.
1/2 cup Fresh Dill, chopped Adds a fragrant herbal note.
1/2 Eschallot, grated Introduces a mild onion flavor.
1 1/2 tbsp Lemon Zest Brightens the dish with citrus flavor.

For the Tapenade

1 cup Dried Cranberries Offers sweetness and texture.
1 cup Hot Orange Juice Rehydrates cranberries; swap with fresh juice if preferred.
1 cup Slivered Almonds, toasted Adds crunch; substitute with favorite nuts.
1/3 cup Parsley, chopped Provides freshness and color.
1 tbsp Olive Oil Aids in mixing tapenade ingredients.

For the Garnish

Seeds of 1 fruit Pomegranate Seeds Adds vibrant color and flavor.
3 tbsp Lemon Juice Offers tart contrast.
2 Lemon Wedges, cut for serving Enhances presentation.

Equipment

Oven
Baking tray
mixing bowl

Method

Preparation

Begin by preheating your oven to 180°C (350°F). Line a large baking tray with foil and parchment paper.
Place the salmon side, skin-side down, on the lined baking tray. Pour the honey butter glaze over the salmon and season with kosher salt and black pepper.
Cover the tray with foil and bake for 15 minutes.
Uncover the salmon and broil for an additional 7–10 minutes until the glaze is golden and bubbly.
Let the salmon rest for at least 15 minutes before serving.

Sauce Preparation

In a bowl, mix together sour cream, fresh dill, grated eschallot, and lemon zest. Season with salt.
Chill in the refrigerator until ready to serve.

Tapenade Preparation

Soak dried cranberries in hot orange juice for 15 minutes. Drain and combine with slivered almonds, parsley, and olive oil.

Serving

Spread the creamy dill sauce over the salmon, top with the cranberry tapenade and pomegranate seeds, and drizzle with lemon juice.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 20gProtein: 35gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 600mgPotassium: 900mgFiber: 2gSugar: 10gVitamin A: 500IUVitamin C: 3mgCalcium: 50mgIron: 2mg

Notes

Opt for skin-on, fresh salmon for the best texture. Preparing components a day ahead can enhance flavors.

Tried this recipe?

Let us know how it was!