Gordon Ramsay Christmas Salmon (Print-Friendly Version)
Make your Christmas table sparkle with Gordon Ramsay's exceptional holiday salmon featuring a sweet honey coating, rich dill sauce, and vibrant cranberry-almond tapenade. Perfect for your December parties. Click now to save.
# Ingredients You’ll Need:
→ Salmon and Glaze
01 -
1 whole salmon side (2.6 to 3.3 pounds)
02 -
10.5 tablespoons unsalted butter
03 -
1/2 cup honey
04 -
3 cloves garlic, finely chopped
→ Dill Sauce
05 -
1 1/2 cups sour cream
06 -
1/2 cup fresh dill, finely chopped
07 -
1/2 medium shallot, grated
08 -
1 1/2 tablespoons lemon zest
→ Cranberry-Almond Tapenade
09 -
1 cup dried cranberries
10 -
1 cup hot orange juice
11 -
1 cup toasted almonds, roughly chopped
12 -
1/3 cup fresh parsley, chopped
→ Garnish
13 -
Pomegranate seeds, for serving
14 -
Chopped parsley, for garnishing
# How to Make It:
01 -
Mix together sour cream, chopped dill, grated shallot, and lemon zest in a bowl. Stir until well blended and pop in the fridge until you're ready to serve. In another bowl, put dried cranberries in hot orange juice and let them sit for 10 minutes, then drain and mix with the chopped almonds and parsley.
02 -
Turn your oven to 350°F. Get a baking sheet ready with parchment and foil on top.
03 -
Lay the salmon side down on the prepared baking sheet with skin facing down. Add a light sprinkle of salt and pepper.
04 -
Grab a small pan and melt the butter together with honey and chopped garlic. Drizzle this warm glaze all over the salmon.
05 -
Cover the salmon loosely with foil. Pop it in the oven for 15 minutes.
06 -
Take off the foil cover. Change oven setting to broil. Let it cook for 7 to 10 minutes until you see the glaze getting bubbly and golden brown.
07 -
Take it out of the oven. Let the salmon sit at room temperature for 5 minutes.
08 -
Move salmon to your serving plate. Spoon dill sauce and cranberry-almond tapenade on top. Scatter some pomegranate seeds and extra parsley over everything.
# Extra Suggestions:
01 -
You can make the dill sauce and tapenade a day ahead to save time when serving.