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Christmas Baked Salmon
Recipe video above. Have you ever seen a Baked Salmon that looks so festive? What's more, it's DEAD EASY! Featuring a honey butter-glazed side of salmon baked in foil, slathered with creamy dill sauce and finally topped with a glittering Holiday "Tapenade", this Salmon Tarator inspired dish pays extremely high dividends for very little work.See notes for alternatives for many of the ingredients - even the salmon!
👥 12 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 20 min🔥 Cook: 30 min👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●saucepan
- ●colander
- ●stove
- ●oven
📝 Preparation Steps
1
Creamy Dill Sauce
2
Mix ingredients in a bowl until smooth. Keep refrigerated until required.
3
Holiday Tapenade
4
Plump cranberries: Heat orange juice in a saucepan over high heat until hot. Turn stove off, add cranberries, cover. Stand ⏱️ 15 minutes, then drain in a colander (discard liquid). Cool.
dried cranberries1 cuporange juice1 cup
5
Mix: Mix cranberries, toasted almonds (see Note 3), parsley, salt and olive oil in bowl. Use at room temp.
dried cranberries1 cup
6
Cooking salmon
7
Preheat oven to 180°C/350°F (all oven types).
8
Prepare salmon: Place a large sheet of foil on a tray (double layer for safety is recommended), then top with baking/parchment paper. Place salmon on paper, then fold up the foil sides a bit to cup them so glaze won't run onto tray.
9
Glaze: Place ingredients in a saucepan over medium high heat. Once it started foaming, turn down to medium, let it foam for ⏱️ 2 minutes then remove and pour straight over the salmon.
10
Season: Sprinkle salmon with salt and pepper, putting most of the salt on the thicker part of the salmon.
11
Wrap: Cover salmon with a smaller piece of paper, then foil. Fold and seal up sides to enclose salmon in a parcel - it doesn't need to be 100% tightly sealed.
12
Bake ⏱️ 15 minutes. Remove salmon from oven.
13
Uncover / fold excess paper - Remove paper and foil and paper cover. Fold/scrunch paper and foil sides down to expose salmon surface. Tucking paper down also ensures it won't catch fire when broiling.
14
Grill/broil to brown: Switch oven to grill/broiler on high. Place salmon on middle shelf in the oven and broil 7 to ⏱️ 10 minutes until you get caramelisation mostly on the edges, a bit on top. Don't put it too close to the heat element otherwise paper might catch on fire! Check to ensure salmon is cooked - either pry open in middle to check or use a probe to check internal temperatures (Note 4).
15
Transfer to plate: Use foil overhang to transfer salmon onto serving platter straight away (otherwise it keeps cooking). Slide the foil then paper out from under the salmon (see video at ⏱️ 1 min 24s or step photos in post), allowing juices to pool on platter (it's gold stuff!).
16
Cool: Loosely cover with foil, then leave to cool for at least ⏱️ 15 minutes, up to ⏱️ 1 hour or longer (for room temp serving - Note 6 for serving notes).
17
Assembly and serving
18
Dollop then thickly spread with Creamy Dill Sauce (~0.8cm / 1/3" thick layer).
19
Pile over Holiday Tapenade, scatter generously with pomegranate seeds, and then remaining parsley. Squeeze over lemon juice.
pomegranate (, only the seeds)1lemon juice3 tbsp
20
Serving: Serve with extra lemon wedges so people can add more to taste. Cut into pieces - I use a cake cutter for serving. Encourage people to slop up some of the honey-butter sauce that will be mixed with semi melted Creamy Dill Sauce - it's so good! This dish is best served slightly warm, not piping hot, also excellent at room temp.
Nutrition Facts
calories
492 kcal
fat Content
30 g
serving Size
1 serving
fiber Content
3 g
sugar Content
24 g
sodium Content
899 mg
protein Content
28 g
cholesterol Content
111 mg
carbohydrate Content
30 g
saturated Fat Content
12 g
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