Your Christmas main dish for this year has just landed!! Have you ever seen a Baked Salmon look so festive?? And it’s so EASY! First published in December 2020, this Christmas recipe was an instant hit with readers. Featuring a honey butter-glazed side of salmon baked in foil, slathered with creamy dill sauce and finally topped with a Holiday “Tapenade”, this pays extremely high dividends for minimal effort. Show
For all my best Christmas recipes, browse the new Christmas recipe index! Festive Baked Salmon!Every year I try to come up with one great centrepiece Christmas main dish that is you can make-ahead and is super simple, but still has that extra wow factor that will make YOU the star at Christmas Dinner…. This is what I’ve come up with this year: A festive Baked Salmon! It is:
The flavour and textural combination is stellar! It’s mostly savoury with hints of sweet, and that creamy dill sauce is a natural pairing with salmon. Finally the Holiday Tapenade topping just sings of festivities! Have I emphasised enough yet how easy this is to make?? Read on! Overview: How to make Christmas Baked Salmon
What you need for this Festive Baked SalmonHere’s what you need for this festive Baked Salmon. 1. Side of salmon
2. Honey Glaze for salmonThis is used to bake the salmon so it gets infused with incredible sweet-buttery-garlicky flavour while it bakes. Here’s what you need: To make the Honey Glaze, all you do is plonk everything in a saucepan and simmer for a couple of minutes to thicken slightly and bring all the flavours together. 3. Baking the salmonThe salmon is baked in foil which is handy for minimal clean up, but actually the main reason is because it holds the glaze around the salmon better while it bakes! Here’s how the salmon is cooked:
It smells SO GOOD when it’s in the oven…. and here’s what the Baked Salmon looks like when it comes out! Immediately transfer to serving platter using the paper overhang (otherwise the salmon will keep cooking on the tray), either lifting or sliding it off. And here’s how to remove the foil and paper from under the salmon – just tear and slide! How to remove foil and paper from under the baked salmonAt this stage, the salmon needs to be left to cool for at least 10 minutes otherwise the Lemon Dill Sauce literally melts straight off. Also this salmon dish is intended to be eaten warm rather than hot, or even at room temperature. This is extra-handy because there’s no need to stress over exact cook times in order to serve it piping hot! 4. Lemon Dill Sauce for salmonThis sour cream-based sauce provides an element of creamy richness to the baked salmon as well as acting as the “glue” for the Holiday “Tapenade” we pile over the top. Not including dill was never an option – it is, after all, best friends with salmon! Here’s what you need – just mix them together to make the sauce: Note: we only use the zest in the sour cream sauce because we deliberately want to keep it very thick and “paste-like” so we can slather it on thickly. The rest is used to liberally douse the finished dish for some welcome tang. It’s an essential step! 4. Holiday “Tapenade“This jumble of goodies (which I call a “Holiday Tapenade”) is a terrific combination for both flavours and textures with the Honey Glazed salmon and Creamy Dill Sauce. The sweet, slightly tart cranberries and the nutty almonds contrast beautifully with the cooling Creamy Dill Sauce and the rich, Honey Glazed flesh of the salmon. Here’s what you need for the Holiday Tapenade:
Make ahead option: Make the Tapenade up to 2 days ahead but leave the almonds out until just before serving. Almonds can be toasted ahead, just store them in the pantry until required. 5. AssemblingAnd here’s how the Christmas Baked Salmon is assembled:
How to serve this Christmas Baked SalmonPresent the salmon whole on a platter, like pictured above, so everyone can admire how pretty it looks. Then you can either cut it into portions – literally just use a knife to cut it – or let everyone help themselves. I find it easiest to use a cake server for actually lifting slices to serve easily, so you might like to also provide something like this if you’re allowing guests to serve themselves. I feel like this has been a really long post for something that I stated is a really easy recipe. And I still promise it is! It’s just that a side of salmon is not cheap, and is the sort of thing we splurge on for special occasions. So I want to arm you with enough information and details to ensure you feel the confidence of knowing that you will nail this dish – even if you’re not that experienced in the kitchen. Hand on heart, there is very little that can go wrong with this recipe. The only real pitfall will be if you overcook the salmon. However salmon is a forgiving meat because it’s an oily fish, so it’s really not the end of the world even if you do take it too far. But if you really want to be sure you’ve got it right, you can always use a meat thermometer (see recipe notes for internal temperatures). I hope by now I’ve convinced you to put this on your Christmas menu as the (or a) centrepiece! It looks like Christmas, it tastes like Christmas and the fact that it’s so straightforward will remain our little secret….. 😉 – Nagi x Watch how to make itThis recipe features in my debut cookbook Dinner. The book is mostly new recipes, but this is a reader favourite included by popular demand! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates. Servings12 Tap or hover to scale 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!
Salmon:
Honey Butter Glaze:
Creamy Dill Sauce:
Holiday "Tapenade":
Finishing:
Creamy Dill Sauce
Holiday Tapenade
Cooking salmon
Assembly and serving
1. Salmon – Get a whole side of salmon in one piece. It should come with skin on (holds together better for moving once cooked) and bones removed (nobody wants pokey bones with a mouthful of Christmas Salmon!). Place salmon on diagonal of tray if it’s too large. A bit of overhang will be fine (on the thinner end). See Note 5 for fillets and trout alternatives. 2. Salt – Cooking/kosher salt is the standard for all my recipes. The grains are larger than fine table salt so it’s easier to pinch and sprinkle. If you only have table salt, you MUST reduce the salt quantities by 25% otherwise your food may be too salty (because table salt is so fine, 1 tsp table salt =~ 1 1/4 tsp cooking/kosher salt). Cooking/kosher salt is sold labelled as such at the grocery stores – here’s a photo of cooking salt and here’s a photo of Diamond Crystal kosher salt, a leading brand used in the US(not easily found in Australia). 3. Toasting almonds – Preheat skillet over medium heat (no oil). Add nuts then stir for 2 minutes or until they smell amazing and are lightly browned. Keep them moving as they burn easily! Transfer to bowl straight away to cool. 4. Cooked salmon – you can just pry open flesh in middle to check. Otherwise, internal temperature of cooked salmon is 43°C / 110°F for rare, 49°C / 120°F for medium-rare, or 54°C/130°F for medium. Grill cooks fast so just leave in for longer if you want it cooked more, move down to lower shelf to reduce browning. No grill/broiler? Just crank the oven up as high as it will go and put salmon in uncovered to brown and finish cooking. 5. Alternatives for ingredients (in order of recommendation where multiple given):
6. Serving – Dish is best served warm or at room temp, not piping hot. If at room temp, make sure it is still warm enough so honey-butter-salmon juices are liquid not firmed up (if solidified, melt 10 sec in microwave or 2 min in very low 50°C/120°F oven is enough, can do this on serving platter). Do not spread piping hot salmon with sour cream, it melts and slides off. Skin is needed for easy handling of salmon while cooking but it’s not pleasant to eat because it’s not crisp in this recipe. People can either just avoid eating, or you can portion it without skin (it’s easy to slide cake serve between flesh and skin) Be sure to serve with extra lemon wedges, this is a dish that loves fresh lemon! 7. Make ahead – Excellent for preparing most ahead with simple assembly on day.
8. Storage – Leftovers will keep for 3 – 4 days in the fridge. Allow to come naturally to room temperature. Do not microwave or oven reheat, the sour cream will melt. 9. Nutrition per serving, assuming 12 servings 1.5kg/3lb salmon. With all the toppings, this is almost a main course size serving. So if it’s part of a banquet with other mains, this will easily stretch to 16 – 20 people. Calories: 492cal (25%)Carbohydrates: 30g (10%)Protein: 28g (56%)Fat: 30g (46%)Saturated Fat: 12g (75%)Cholesterol: 111mg (37%)Sodium: 899mg (39%)Potassium: 865mg (25%)Fiber: 3g (13%)Sugar: 24g (27%)Vitamin A: 980IU (20%)Vitamin C: 21mg (25%)Calcium: 90mg (9%)Iron: 2mg (11%) Keywords: baked salmon, Christmas main, seafood main First published in December 2020. Brought back to the front of the website in December 2021, just to remind you that it’s here, the perfect centrepiece for your Christmas! Life of DozerHe can tell just by looking at it that the Christmas Baked Salmon is super duper delish!!! (Funnily enough, he seems to determine that about everything he looks at…🤔🤔🤔) Is it better to bake salmon at 350 or 400?Is it better to bake salmon at 350 or 400? Baking salmon at 400 degrees F is the perfect temperature to cook the fish and get crispy skin. If you're looking for a more gentle cooking method, you can bake salmon at 350 degrees F for 20-25 minutes, or until cooked through.
How long do you bake salmon in the oven?Preheat the oven to 450 degrees F. Season salmon with salt and pepper. Place salmon, skin side down, on a non-stick baking sheet or in a non-stick pan with an oven-proof handle. Bake until salmon is cooked through, about 12 to 15 minutes.
Is it better to bake salmon at 375 or 400?Salmon is a wonderfully fatty fish and very flavorful! While you can cook it at a lower temperature, 400 F is the best as it allows the salmon to garner some color and the skin to become crispy.
What is the best temperature to bake salmon?Bake salmon at 400 degrees F for 11 to 14 minutes for 6-ounce fillets or 15 to 18 minutes for a single side, until it registers 135 degrees F on an instant read thermometer inserted at the thickest part of the salmon.
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