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Christmas Salmon

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A beautifully baked side of salmon glazed with honey and butter, topped with a creamy dill sauce and a festive mix of cranberries, almonds, and parsley. This dish is perfect for holiday gatherings, offering a delightful combination of sweet and savory flavors.

Ingredients

Scale

For the Salmon:

  • 1 side of salmon (about 2 to 2.5 pounds), skin on
  • 2 tablespoons honey
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • Salt and freshly ground black pepper, to taste

For the Creamy Dill Sauce:

  • 1 cup sour cream
  • Zest of 1 lemon
  • 2 tablespoons fresh dill, finely chopped
  • Salt and freshly ground black pepper, to taste

For the Holiday Topping:

 

  • 1/4 cup dried cranberries, finely chopped
  • 1/4 cup almonds, finely chopped
  • 2 tablespoons fresh parsley, finely chopped
  • Pomegranate seeds, for garnish (optional)
  • Fresh lemon juice, for drizzling

Instructions

  • Prepare the Honey Butter Glaze:
    • In a small saucepan over medium heat, combine honey, butter, and minced garlic.
    • Stir until the butter is melted and the mixture is well combined.
    • Remove from heat and set aside.
  • Prepare the Salmon:
    • Preheat your oven to 375°F (190°C).
    • Line a baking sheet with foil and lightly grease it.
    • Place the salmon on the prepared baking sheet, skin-side down.
    • Season the salmon with salt and freshly ground black pepper.
    • Pour the honey butter glaze over the salmon, spreading it evenly.
  • Bake the Salmon:
    • Fold the sides of the foil over the salmon to create a sealed packet.
    • Bake in the preheated oven for 15 minutes.
    • Carefully open the foil to expose the top of the salmon.
    • Increase the oven temperature to 425°F (220°C) and continue baking for an additional 10 minutes, or until the salmon is cooked through and slightly caramelized on top.
  • Prepare the Creamy Dill Sauce:
    • In a bowl, combine sour cream, lemon zest, chopped dill, salt, and pepper.
    • Mix well and refrigerate until ready to use.
  • Prepare the Holiday Topping:
    • In a small bowl, combine chopped cranberries, almonds, and parsley.
  • Assemble and Serve:
    • Once the salmon is done, transfer it to a serving platter.
    • Spread the creamy dill sauce over the top of the salmon.
    • Sprinkle the holiday topping evenly over the sauce.
    • Garnish with pomegranate seeds and a drizzle of fresh lemon juice, if desired.
    • Serve warm or at room temperature.

Notes

  • For a dairy-free version, substitute the butter with olive oil and use a dairy-free sour cream alternative.
  • This dish can be served warm or at room temperature, making it convenient for holiday gatherings.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Find it online: https://ukfinda.com/christmas-salmon/