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This show-stopping glazed salmon creates an eye-catching centerpiece bursting with vibrant colors and zippy flavors. It combines butter-honey-garlic salmon with a zesty dill topping and colorful cranberry almond mix. Perfect for holiday gatherings but straightforward enough for home cooks wanting to prep components ahead to cut down on mealtime chaos.
I first whipped this up for our Christmas Eve feast and my family still raves about that tangy topping - they swear the leftovers tasted even better for lunch the next day.
Round Up Your Ingredients
- Side of salmon (about 1.2 to 1.5 kg): Big cuts from responsible sources stay juicy and look great. Go for bright orange flesh that looks fresh and moist.
- Butter: Good butter adds richness. Try European-style for extra flavor punch.
- Honey: Brings natural sweetness. Grab local kinds for the best taste notes.
- Minced fresh garlic: Gives that key flavor boost. Chop it finely for a smooth glaze.
- Sour cream: Pick full-fat for the creamiest dill sauce.
- Fresh dill: Chop it right before mixing. Keeps that bright green flavor pop. Pick bunches with perky, feathery sprigs.
- Grated shallot: Adds mild oniony sweetness. Look for firm ones with tight skins.
- Lemon zest: Freshly grated. Unwaxed lemons work best for strong citrus kick.
- Dried cranberries: Soak them in warm orange juice for juicy tartness. Try unsweetened if you can find them.
- Toasted almonds: Gives that needed crunch. Toast them lightly until golden for maximum flavor.
- Fresh parsley: For the cranberry mix and final sprinkle. Flat-leaf offers stronger taste.
- Pomegranate seeds (optional for garnish): Add gorgeous color pops and tart juicy bursts.
How to Make It
- Prepare the Dill Sauce and Tapenade:
- Stir together sour cream, dill, shallot, and lemon zest in a bowl for your sauce. In a separate bowl, dump dried cranberries in hot orange juice, then combine with almonds and parsley for the tapenade. You can make both up to 24 hours ahead and store in the fridge.
- Prep and Season the Salmon:
- Set the salmon on parchment-lined foil with skin facing down. Blot dry, then sprinkle with salt and pepper. Gently press seasonings into the flesh.
- Make and Pour the Glaze:
- Melt butter, add honey and garlic, then stir. Drizzle this warm mixture all over the salmon, making sure it runs down the sides for maximum flavor.
- Wrap and Bake the Salmon:
- Wrap the foil and parchment around the fish to create a sealed package. Put it on a baking tray and cook at 350 F or 180 C for about 15 minutes. This method keeps your salmon tender and moist.
- Unwrap and Broil for Color:
- Pull back the foil to expose the salmon. Switch oven to broil setting. Cook another 7 to 10 minutes, watching carefully. The glaze should bubble and turn golden without burning.
- Rest the Salmon:
- Let your cooked salmon sit for about 5 minutes after coming out of the oven. This helps the fish slice cleanly.
- Add the Sauces and Serve:
- Top your salmon with dollops of dill sauce and the cranberry almond mix. Sprinkle with pomegranate seeds and extra parsley for a stunning holiday platter.
The dill sauce really makes this shine. I love how its zingy lemon kick works with the rich fish. My daughter always sneaks a spoonful before we can even get it to the table.
Flavor Boosters
Out of fresh dill? Try mixing chopped chives and parsley instead. Swap shallot for a bit of green onion. Orange or lime zest works great if you don't have lemon. For those with nut issues, try toasted pumpkin seeds or just skip the crunchy bits altogether.
Serving Suggestions
Place salmon slices over baby spinach or arugula. Add a sprinkle of extra herbs or zest for freshness. Pair with warm bread or simple potato gratin. This fish goes great with other holiday sides like roasted veggies or wild rice mix.
Creative Twists
During warmer months, try using fresh chopped cherries or strawberries instead of cranberries, and swap in lemon juice for the orange. In colder seasons, pomegranate and citrus bring holiday cheer. Just pick whatever looks freshest at your grocery store that season.
I tried using orange zest once and it made everything taste brighter and a bit surprising. My family really enjoyed the unexpected change.
Common Questions About This Recipe
- → Can I prepare the dill sauce and tapenade in advance?
You can definitely make both the dill sauce and cranberry-almond tapenade a day or two ahead and keep them in the fridge until you're ready to serve.
- → How do I prevent the salmon from drying out?
Keeping the salmon covered with foil during baking helps lock in moisture. Just unwrap it at the end for a quick broil to get that nice golden finish.
- → What can I use instead of cranberries in the tapenade?
Dried cherries work great as a swap, or try chopped dried apricots for a different kind of sweetness in your tapenade.
- → Can I use a smaller piece of salmon?
You can totally use a smaller cut. Just scale down the other ingredients and watch your cooking time since smaller pieces will cook faster.
- → Is this dish suitable for other occasions besides Christmas?
This dish isn't just for Christmas. The tasty flavors and pretty colors make it wonderful for any dinner party or special gathering throughout the year.