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.

Christmas Baked Salmon – Stunning & Easy Centerpiece

Name: Christmas Baked Salmon Recipe – Stunning & Easy Centerpiece
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Holiday
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

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

Scale

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

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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