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Christmas Baked Salmon Recipe

Delicious Christmas Baked Salmon Recipe for Festive Gatherings

This Christmas Baked Salmon Recipe is a healthy upgrade, perfect for festive gatherings. Tender salmon with honey butter glaze is sure to impress your guests.
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Prep Time 30 minutes
Cook Time 22 minutes
Resting Time 15 minutes
Total Time 1 hour 7 minutes
Servings: 12 people
Course: Dinner
Cuisine: Seafood
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon
  • 1.2–1.5 kg Salmon, skin on, bones removed Frozen salmon works well; just ensure it’s fully thawed.
  • 2 1/4 tsp Kosher Salt Can reduce the amount of table salt if needed.
  • 1 tsp Black Pepper Adds warmth and depth.
For the Honey Butter Glaze
  • 150 g Unsalted Butter Provides richness.
  • 1/2 cup Honey Maple syrup is a lovely alternative.
  • 3 cloves Garlic, minced Adds aromatic touch.
For the Creamy Dill Sauce
  • 1 1/2 cups Full-Fat Sour Cream Plant-based yogurt can be used for dairy-free.
  • 1/2 cup Fresh Dill, chopped Infuses fresh flavor.
  • 1/2 Eschallot, grated Provides mild onion flavor.
  • 1 1/2 tbsp Lemon Zest Adds refreshing note.
For the Festive Tapenade
  • 1 cup Dried Cranberries Soaked in orange juice.
  • 1 cup Hot Orange Juice Used to soak cranberries.
  • 1 cup Slivered Almonds, toasted Adds a delightful crunch.
  • 1/3 cup Chopped Parsley Adds freshness and color.
  • 1 tbsp Olive Oil Binds the tapenade.
  • from 1 pomegranate Pomegranate Seeds Garnish.
For Serving
  • 2 lemons Lemon Wedges Serve alongside for brightness.

Equipment

  • Oven
  • Baking tray
  • mixing bowl
  • Foil
  • Parchment paper
  • Wooden spoon

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 180°C (350°F) and line a large baking tray with foil and parchment paper.
  2. Place the salmon, skin-side down, on the baking tray. Season with kosher salt and black pepper, then pour the honey butter glaze over.
  3. Cover loosely with foil and bake for 15 minutes. Remove foil, switch oven to broil, and broil for another 7–10 minutes until golden brown.
  4. Remove from the oven and let it rest for at least 15 minutes to allow juices to redistribute.
  5. Prepare the creamy dill sauce by combining sour cream, dill, eschallot, lemon zest and a pinch of salt in a bowl. Chill until ready to serve.
  6. For the festive tapenade, soak dried cranberries in hot orange juice for 15 minutes, then mix with toasted slivered almonds, parsley, and olive oil.
  7. Spread the chilled dill sauce over the salmon, top with cranberry tapenade and pomegranate seeds, and garnish with parsley and lemon juice.
  8. Serve with lemon wedges and enjoy!

Nutrition

Serving: 100gCalories: 250kcalCarbohydrates: 10gProtein: 20gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 400mgPotassium: 300mgFiber: 1gSugar: 5gVitamin A: 500IUVitamin C: 3mgCalcium: 50mgIron: 1mg

Notes

This dish can be prepared in advance for easier serving during the holidays. Leftover salmon can be stored in the fridge for up to 3 days and frozen for up to 3 months.

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