This Christmas baked salmon makes a beautiful holiday centerpiece — tender, flaky, and coated in a sweet, garlicky honey-butter glaze. It’s topped with a creamy dill sauce and a bright cranberry-almond mixture that adds crunch, color, and festive flair. The best part? Most components can be made ahead, so serving this impressive dish feels effortless.
Ingredients
For the salmon & glaze
- 1 whole side of salmon (skin on, pin bones removed)
- 150 g unsalted butter
- ½ cup honey
- 3 garlic cloves, minced
For the creamy dill sauce
- 1 ½ cups sour cream
- ½ cup fresh dill, finely chopped
- Zest of 1 lemon
- ½ teaspoon salt
For the cranberry-almond topping
- 1 cup dried cranberries, soaked briefly in hot water then drained
- 1 cup toasted slivered or chopped almonds
- ⅓ cup finely chopped fresh parsley
- 1 tablespoon olive oil
- Salt and pepper, to taste
To finish
- Pomegranate seeds
- Fresh lemon juice
- Lemon wedges for serving
Recipe Info
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: ~45 minutes
- Servings: 6–8
- Cuisine: Holiday / Western
- Course: Main Dish
Instructions
- Preheat oven to 180°C (fan 160°C). Line a baking tray with two layers of foil and a sheet of baking paper on top.
- Melt butter in a small saucepan. Add honey and garlic and simmer briefly until fragrant.
- Place the salmon skin-side down on the prepared tray. Pour the hot honey-butter glaze evenly over the top.
- Loosely cover with foil to create a sealed parcel and bake for 15 minutes.
- Remove the foil. Switch the oven to grill/broil and cook for about 10 minutes until the top caramelises lightly.
- While the salmon cooks, combine sour cream, dill, lemon zest, and salt to make the dill sauce. Refrigerate until needed.
- For the topping, mix drained cranberries, toasted almonds, parsley, olive oil, salt and pepper.
- When the salmon is done, rest it for 10 minutes. Use the foil overhang to transfer it to a serving platter.
- Spread the dill sauce over the top, spoon the cranberry-almond mixture on, and finish with pomegranate seeds and a squeeze of lemon juice. Serve with lemon wedges.
Tips & Variations
- For a lighter sauce, replace half the sour cream with plain yogurt.
- Pistachios or pecans can replace almonds for a different crunch.
- Make ahead by preparing glaze, sauce, and topping a day early; refrigerate separately.
- This recipe also works with smaller salmon fillets — just reduce cooking time slightly.
- Serve with roasted vegetables, rice, or a crisp salad to round out the meal.
Approximate Nutrition (per serving, based on 8 servings)
- Calories: ~450 kcal
- Protein: ~28 g
- Fat: ~30 g
- Carbohydrates: ~20 g
- Fiber: ~3 g
- Sugar: ~12 g
- Sodium: varies by seasoning
Ingredients
Method
- Preheat oven to 180°C (fan 160°C). Line a baking tray with two layers of foil and a sheet of baking paper on top.
- Melt butter in a small saucepan. Add honey and garlic and simmer briefly until fragrant.
- Place the salmon skin-side down on the prepared tray. Pour the hot honey-butter glaze evenly over the top.
- Loosely cover with foil to create a sealed parcel and bake for 15 minutes.
- Remove the foil. Switch the oven to grill/broil and cook for about 10 minutes until the top caramelises lightly.
- While the salmon cooks, combine sour cream, dill, lemon zest, and salt to make the dill sauce. Refrigerate until needed.
- For the topping, mix drained cranberries, toasted almonds, parsley, olive oil, salt and pepper.
- When the salmon is done, rest it for 10 minutes. Use the foil overhang to transfer it to a serving platter.
- Spread the dill sauce over the top, spoon the cranberry-almond mixture on, and finish with pomegranate seeds and a squeeze of lemon juice. Serve with lemon wedges.
Notes
- Protein: ~28 g
- Fat: ~30 g
- Carbohydrates: ~20 g
- Fiber: ~3 g
- Sugar: ~12 g
- Sodium: varies by seasoning
FAQs
Can I cook this ahead of time?
Bake the salmon fresh, but all toppings and sauce can be prepared the day before.
Can I use frozen salmon?
Yes — thaw completely and pat dry before glazing and baking.
Can I serve this cold?
Yes. It’s delicious warm or at room temperature, making it great for buffets.
Do I need the pomegranate seeds?
They’re optional but add color, freshness, and a festive touch.
