The first time I made this salmon, it was snowing outside, the kids were playing with pine cones, and I was quietly pan-searing almonds in a skillet. There’s something cozy about cooking when the house smells like garlic and honey. This Christmas Baked Salmon became our new tradition that night — easy, colorful, and joyfully shareable.
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Why This Christmas Baked Salmon is the Perfect Centerpiece
Christmas Baked Salmon brings beauty and balance to the holiday table. It’s tender, flaky, and full of flavor without the heavy prep. The honey butter glaze gives the fish a golden, slightly crisp finish. Paired with creamy dill sauce and a bright holiday tapenade, it becomes more than a dish — it feels like a celebration.
What I love most? You can prep almost everything ahead. On Christmas Day, you just bake, assemble, and serve. It feeds 12, making it perfect for a larger gathering. And those pomegranate seeds? They sparkle like edible ornaments. Plus, this recipe naturally leans lighter, which is a welcome contrast next to all the creamy casseroles and roasts. It even looks great beside a Festive Christmas Salad with Oranges, Pomegranate and Feta.
Key Ingredients & Components
This recipe builds in layers. Each one adds something special — flavor, texture, or color.
Side of Salmon:
Look for a 1.2–1.5 kg side, skin on and bones removed. Frozen is fine, just thaw fully in the fridge before using.
Honey Butter Glaze:
Butter, honey, and garlic melt together into a warm, sticky glaze. It forms a sweet-savory crust that tastes as good as it smells while baking.
Creamy Dill Sauce:
A tangy mix of sour cream, lemon zest, and fresh dill. It chills while the salmon cooks, which thickens it up nicely.
Holiday Tapenade & Garnishes:
This festive topping includes cranberries soaked in orange juice, toasted almonds, parsley, and a splash of olive oil. Finish with pomegranate seeds and a drizzle of lemon juice for sparkle and brightness.
Honey Butter Glaze
You’ll need:
- 150g unsalted butter
- ½ cup honey
- 3 garlic cloves, minced
Melt gently and stir often. The moment it smells like garlic candy, you know it’s ready. Keep warm until needed.
Creamy Dill Sauce
Mix these together until smooth:
- 1½ cups full-fat sour cream
- ½ cup fresh chopped dill
- ½ grated eschallot
- 1½ tbsp lemon zest
- ½ tsp kosher salt
Chill until thick — at least 30 minutes.
Holiday Tapenade & Garnishes
Here’s what brings the color:
- 1 cup dried cranberries, soaked 15 min in hot orange juice
- 1 cup slivered almonds, toasted
- ⅓ cup chopped parsley
- ¼ tsp salt + ¼ tsp pepper
- 1 tbsp olive oil
Toss together after draining cranberries. Right before serving, finish with:
- Seeds of 1 pomegranate
- 3 tbsp lemon juice
- ¼ cup chopped parsley
- Lemon wedges (for serving)
How to Make Christmas Baked Salmon Step-by-Step
Glaze & Prep the Salmon
- Preheat oven to 180°C/350°F.
- Line a baking tray with foil and parchment.
- Place salmon skin-side down.
- Pour over the honey butter glaze.
- Season with 2¼ tsp kosher salt and 1 tsp black pepper.
- Cover with foil.
Bake & Broil to Perfection
- Bake covered for 15 minutes.
- Uncover, then broil for 7–10 minutes until golden and lightly caramelized on top.
- Internal temp should be around 49°C for medium-rare.
- Let cool at least 15 minutes before moving.
Assemble with Sauce & Tapenade
- Transfer salmon to a platter (a wide spatula helps).
- Spread creamy dill sauce in a thick layer over the top.
- Pile on the tapenade.
- Scatter pomegranate seeds and parsley.
- Drizzle with fresh lemon juice.
Serving Tips
This dish shines at room temp or just slightly warm.
Use a cake server or fish spatula to gently portion.
Set lemon wedges around the platter so guests can brighten their slice.
Make Ahead, Storage & Substitution Tips
You can make the sauce, tapenade, and even the glaze up to 24 hours in advance. Just keep them chilled separately, and add almonds fresh so they stay crunchy.
Leftovers keep well for 3–4 days in the fridge. Serve cold or room temp — no reheating needed.
Need swaps? Use trout instead of salmon, maple syrup for honey, or hummus for a dairy-free sauce. You can also try other nuts, like pepitas, or sweeten the tapenade with grapes or raisins.
Craving something more everyday? Check out this Easy Baked Teriyaki Salmon for weeknight dinners or cozy up with One Skillet Salmon with Lemon Orzo.
Christmas Baked Salmon Recipe Card (Tasty Plugin)
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Christmas Baked Salmon Recipe – Stunning & Easy Centerpiece
- Total Time: 45 minutes
- Yield: 12 servings
Description
Festive, make-ahead friendly salmon with a honey butter glaze, creamy dill sauce, and bright holiday tapenade. Perfect for holiday tables and feeds a crowd.
Ingredients
1.2–1.5 kg side of salmon, skin on, bones removed
2 1/4 tsp kosher salt
1 tsp black pepper
150g unsalted butter
1/2 cup honey
3 garlic cloves, minced
1 1/2 cups full-fat sour cream
1/2 cup fresh dill, chopped
1/2 eschallot, grated
1 1/2 tbsp lemon zest
1/2 tsp kosher salt (for sauce)
1 cup dried cranberries
1 cup hot orange juice
1 cup slivered almonds, toasted
1/3 cup parsley, chopped
1/4 tsp salt
1/4 tsp pepper
1 tbsp olive oil
Seeds of 1 pomegranate
1/4 cup parsley, chopped (for garnish)
3 tbsp lemon juice
2 lemons, cut into wedges
Instructions
1. Preheat oven to 180°C/350°F. Line a baking tray with foil and parchment.
2. Place salmon skin-side down and pour over the glaze.
3. Season with salt and pepper, then cover with foil.
4. Bake covered for 15 minutes.
5. Uncover and broil for 7–10 minutes until golden and just cooked through.
6. Let the salmon rest for at least 15 minutes before transferring to a platter.
7. For the sauce: mix sour cream, dill, shallot, lemon zest, and salt. Chill.
8. For tapenade: soak cranberries in hot orange juice for 15 minutes, then drain. Mix with almonds, parsley, salt, pepper, and olive oil.
9. Spread dill sauce over cooled salmon.
10. Top with tapenade, pomegranate seeds, parsley, and lemon juice.
11. Serve with lemon wedges. Enjoy warm or at room temperature.
Notes
The salmon must have skin on for best results.
Make the dill sauce and tapenade up to 24 hours ahead.
Toast almonds in a dry skillet until golden and fragrant.
Use kosher salt; reduce if substituting with table salt.
Do not reheat leftovers. Serve chilled or room temperature.
Internal temps: Rare 43°C, Medium-rare 49°C, Medium 54°C.
Dairy-free? Use hummus or plant-based yogurt in the sauce.
Alternative toppings: grapes, raisins, pepitas, or walnuts.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Christmas Dinner Ideas
- Method: Baking
- Cuisine: Holiday
Nutrition
- Serving Size: 1 portion
- Calories: 492
- Sugar: 24g
- Sodium: 899mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 111mg
More Such Recipes
For a hearty roast, try this Classic Christmas Prime Rib centerpiece.
Or keep things fresh with this Festive Christmas Salad with Oranges, Pomegranate and Feta.
FAQs
Can I use salmon fillets instead of a whole side?
Yes, but adjust the cooking time. Smaller fillets will bake faster. Check for doneness around 10–12 minutes, then broil briefly.
Can this be made completely ahead of time?
You can prep everything 24 hours in advance, but for best texture, assemble close to serving. Add the tapenade and sauce just before plating.
What’s a good dairy-free alternative to the dill sauce?
Try hummus or use a dairy-free yogurt mixed with dill and lemon zest. Both hold up well and still taste fresh and creamy.
Final Thoughts on This Festive Salmon
This Christmas Baked Salmon recipe checks every box — beautiful, flavorful, and surprisingly easy. You can make most of it ahead, feed a crowd, and still have time to enjoy the holiday glow. It’s one of those dishes that looks like you fussed but didn’t.
If it graces your holiday table, I’d love to hear how it went. Leave a comment or tag me on Pinterest or Facebook. Happy holidays and happy cooking!