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Christmas Baked Salmon

A delightful baked salmon dish with creamy dill sauce, pomegranate seeds, and honey, perfect for the holiday season.

  • Total Time: 40 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 2.4 – 3 lb salmon side (skin on, bones removed)
  • 2 1/4 tsp salt (cooking/kosher)
  • 1 tsp black pepper
  • 5 oz unsalted butter
  • 1/2 cup honey
  • 3 garlic cloves (finely minced)
  • 1 1/2 cups full-fat sour cream
  • 1/2 cup fresh dill (finely chopped)
  • 1/2 eschallot (finely grated)
  • 1 1/2 tbsp lemon zest
  • 1/2 tsp salt (extra)
  • 1 cup dried cranberries
  • 1 cup orange juice
  • 1 cup toasted slivered almonds
  • 1/3 cup parsley (roughly chopped)
  • 1/4 tsp each salt and pepper
  • 1 tbsp extra virgin olive oil
  • 1 pomegranate (only the seeds)
  • 1/4 cup parsley (extra, roughly chopped)
  • 3 tbsp lemon juice
  • 2 extra lemons (for serving)

Instructions

  1. Melt the unsalted butter in a small saucepan over low heat. Add minced garlic and cook for 1-2 minutes until fragrant.
  2. In a mixing bowl, combine sour cream, fresh dill, lemon zest, extra salt, and pepper. Pour in the melted butter and garlic, then stir well and set aside.
  3. In another bowl, mix dried cranberries, slivered almonds, chopped parsley, and pomegranate seeds. Drizzle with olive oil and lemon juice, then mix well.
  4. Preheat your oven to 190°C (375°F). Place the salmon skin-side down in a baking dish and season with salt and pepper. Pour honey over the salmon.
  5. Bake in the preheated oven for 15-20 minutes, or until the salmon flakes easily with a fork.
  6. Once cooked, remove from the oven and spread the creamy dill sauce over the salmon. Top with the holiday tapenade mix and serve with lemon wedges.

Notes

Serve with seasonal sides like roasted vegetables or a fresh salad. Leftovers can be stored in an airtight container in the refrigerator for 2-3 days.

  • Author: miguel-santiago
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Paleo

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 11g
  • Sodium: 600mg
  • Fat: 22g
  • Saturated Fat: 9g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 4g
  • Protein: 30g
  • Cholesterol: 65mg

Keywords: salmon, holiday meal, festive recipe, baked salmon, Christmas recipe