There’s something truly magical about combining sweet, savory, and zesty flavors in seafood, and my Festive Honey Glazed Salmon Recipe hits all those notes perfectly. This Christmas baked salmon is dressed with a luscious honey-butter glaze, complemented by a creamy dill sauce and a bright holiday tapenade. Trust me, it’s a showstopper worth every minute in the kitchen.
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Why You'll Love This Recipe
I’m genuinely excited to share this festive salmon recipe with you because it brings that perfect balance of flavors that feels both indulgent and fresh. It’s a centerpiece that’s not only delicious but surprisingly easy to prepare, making your holiday dinner feel effortless and special.
- Flavors that sing: The honey glaze caramelizes beautifully in the oven, delivering a sweet-savory punch that salmon simply loves.
- Effortless elegance: Baking the salmon in foil keeps it moist and tender, and finishing it under the broiler adds that gorgeous golden crust you’re after.
- Festive flair: Topped with a vibrant cranberry-almond tapenade and pomegranate seeds, it’s a dish that looks as delightful as it tastes.
- Make ahead-friendly: Many of the components can be prepared in advance, helping reduce last-minute kitchen stress—perfect for holiday hosting.
Ingredients & Why They Work
This recipe shines because each ingredient plays a thoughtful role, from the rich salmon to the buttery sweetness of the glaze, and the zesty dill sauce balancing everything out. When shopping, look for a fresh, high-quality salmon side—skin on but boneless is key for easy cooking and serving.

- Salmon side: The star of the dish; the skin keeps the fillet intact and adds moisture as it cooks.
- Salt & black pepper: Simple seasoning highlighting the fish’s natural flavors.
- Butter: Unsalted butter creates the rich base for the honey glaze. I prefer unsalted because you control the salt better.
- Honey: Adds just the right amount of sweetness that caramelizes into a beautiful glaze.
- Garlic cloves: Fresh garlic minced finely gives depth and warmth to the glaze.
- Sour cream: The creamy base of the dill sauce; full fat keeps it thick and luxurious.
- Fresh dill: Classic partner for salmon with its bright, herbaceous notes.
- Eschallot: Adds a subtle oniony flavor; finely grated so it blends smoothly.
- Lemon zest & juice: Essential for that fresh zing, balancing the richness beautifully.
- Dried cranberries: Plumped in warm orange juice for a juicy burst and festive color.
- Slivered almonds: Toasted for crunch and a nutty contrast.
- Parsley: Brightens and ties the tapenade and finishing touches together.
- Pomegranate seeds: Explode with juicy sweetness; I love how they pop against the salmon’s rich color.
Make It Your Way
I usually stick pretty close to the original recipe because I love how all the flavors come together, but feel free to make it your own. This dish is versatile and invites you to have fun with it.
- Variation: One Christmas, I swapped fresh dill for finely chopped chives when I ran out—and it still tasted fantastic! The dill is classic, but chives add a mild grassy note that works well too.
- Dairy-free twist: I’ve made a Middle Eastern-inspired version using hummus instead of sour cream and fresh cilantro instead of parsley. It’s a hit for anyone avoiding dairy.
- Salmon alternatives: If you can’t find a full side, salmon fillets or trout fillets work wonderfully too, just adjust the cooking time accordingly.
Step-by-Step: How I Make Festive Honey Glazed Salmon Recipe

Step 1: Prepare the creamy dill sauce and holiday tapenade ahead
I always start by mixing the creamy dill sauce—a smooth blend of full-fat sour cream, fresh dill, eschallot, lemon zest, and salt. It needs chilling for the flavors to meld beautifully. Then, I plump the dried cranberries in hot orange juice while prepping other ingredients, which adds a juicy sweetness to the tapenade. Toasting the slivered almonds in a dry skillet for a couple of minutes releases their wonderful nutty aroma—watch them closely so they don’t burn! Once combined with parsley, salt, and olive oil, the tapenade adds a festive twist that’s just irresistible.
Step 2: Glaze and bake the salmon
Preheat your oven to 180°C (350°F), and prepare a sturdy tray by layering foil—double layer if you're unsure—and place baking paper on top. Lay your salmon side skin down on the paper. For the honey butter glaze, melt the butter and honey together with minced garlic on medium heat until it foams. It’s crucial to let it foam for about 2 minutes to get that rich caramelized flavor without burning it. Pour the warm glaze generously over the salmon, then season with salt and pepper, focusing the salt on the thicker parts. Cover with a smaller piece of baking paper and foil, sealing loosely so steam can escape. Bake for 15 minutes until tender and flaky.
Step 3: Broil for that gorgeous caramelized finish
This is where the magic happens—the broil step. Remove the foil cover, fold down the paper sides safely away from the heating element to avoid any fire risk, and pop the salmon under the grill on the middle rack. Broil for 7 to 10 minutes to get a caramelized, beautifully browned finish on the edges and a little on top. Keep a close eye at this stage because broilers can vary wildly. Once done, check that the salmon is cooked through by gently prying a small section in the middle or by using a meat thermometer (aim for about 49°C/120°F for medium-rare). Transfer the salmon onto a serving plate using the foil overhang to catch the juices—these are liquid gold!
Step 4: Assemble and serve
Spread a thick layer of the chilled creamy dill sauce over the top of the warm salmon, then heap the holiday tapenade on generously. Finish with a scattering of ruby-red pomegranate seeds and a sprinkle of fresh parsley for brightness. A good squeeze of fresh lemon juice really wakes up the dish—don’t skip it! Serve with extra lemon wedges because the fresh acidity perfectly cuts through the richness. I find cutting the salmon with a cake cutter makes even portions that show off that beautiful glaze and toppings.
Top Tip
Since I’ve made this recipe numerous times, these tips have saved me from common pitfalls and made the process smoother—these little tweaks can make a big difference!
- Use skin-on salmon: It might be tempting to go skinless, but the skin helps keep the salmon together while baking and protects it from drying out.
- Don’t skip the broil step: It adds that lovely caramelized finish and enhances flavor dramatically—patience here really pays off.
- Watch your garlic: Mince it finely so it melts into the glaze without burning; burnt garlic turns bitter and ruins the sauce.
- Serve slightly warm or room temp: I learned this after accidentally serving it piping hot and the sour cream sauce melted away—serving slightly warm keeps every layer intact and flavorful.
How to Serve Festive Honey Glazed Salmon Recipe

Garnishes
I love using pomegranate seeds for garnishing this salmon—they add a jewel-like sparkle and juicy pop that feels very festive. Fresh parsley scattered over the top provides a burst of color and fresh herbal notes, tying all the flavors together beautifully.
Side Dishes
Some of my favorite sides to pair are simple roasted baby potatoes tossed in olive oil and rosemary, along with a crisp green salad dressed lightly with lemon vinaigrette. Steamed green beans or sugar snap peas add a nice crunch and keep the meal feeling fresh and balanced.
Creative Ways to Present
For special occasions, I’ve arranged this salmon fillet on a wooden board surrounded by sprigs of fresh rosemary and whole lemons for color contrast and aroma. Using a cake cutter to slice the salmon into neat portions makes serving easier, and I always keep extra lemon wedges nearby so guests can customize the brightness to their liking.
Make Ahead and Storage
Storing Leftovers
Leftover salmon stores well in an airtight container in the fridge for 3–4 days. I recommend letting it gently come to room temperature before serving again to keep the creamy dill sauce and honey glaze from firming up or separating.
Freezing
I’ve frozen individual portions wrapped tightly in plastic wrap and foil, and they thaw nicely overnight in the fridge. Just be aware the texture might be slightly less delicate once frozen and thawed, but it’s still delicious and a great way to save leftovers.
Reheating
Reheat gently in a low oven (around 120°C / 250°F) for 10-15 minutes covered lightly with foil to prevent drying. Avoid microwaving if possible because it can cause the sour cream to separate and the salmon to dry out. If you must microwave, do so in short bursts at low power, checking often.
Frequently Asked Questions:
Absolutely! Use about 10-minute bake in foil covered, followed by 10-minute broil for a nice caramelized finish. Just watch closely as fillets cook faster than a whole side.
Yes, you can make the creamy dill sauce and holiday tapenade up to 24 hours ahead and keep them refrigerated. The honey glaze can also be prepared early but should be reheated to pour over the salmon. For the best texture and flavor, bake the salmon fresh on the day.
No problem! Simply crank your oven temperature as high as it will go and place the salmon uncovered on the middle rack to brown and finish cooking. Keep a very close eye to avoid burning and adjust timing as needed.
Absolutely! You can swap slivered almonds for walnuts, pecans, pistachios, or hazelnuts. For dried fruit, options like dried cherries, raisins, or apricots work well too. Adjust lemon juice and plumping liquids as needed to keep that bright, tangy balance.
Final Thoughts
This Festive Honey Glazed Salmon Recipe naturally feels like a warm hug on a holiday plate. It’s one of those dishes I always associate with joyful gatherings, ease, and a little culinary magic. The combination of the honey glaze, creamy dill sauce, and vibrant tapenade is a flavor melody I never tire of sharing with friends and family. I really hope you give it a try—it’s guaranteed to be a centerpiece that delights everyone at your table!
Print
Festive Honey Glazed Salmon Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 servings
- Category: Main Course
- Method: Baking
- Cuisine: Western
Description
This Christmas Baked Salmon recipe features a tender, flaky salmon side glazed with a rich honey butter, topped with a creamy dill sauce and a festive holiday tapenade made from dried cranberries, toasted almonds, and fresh herbs. Finished with pomegranate seeds and fresh lemon juice, this elegant dish is perfect for festive gatherings and serves well warm or at room temperature.
Ingredients
Salmon
- 1.5 kg salmon side (skin on, bones removed)
- 2 ¼ teaspoon cooking/kosher salt
- 1 teaspoon black pepper
Honey Butter Glaze
- 150 g unsalted butter
- ½ cup honey
- 3 garlic cloves, finely minced
Creamy Dill Sauce
- 1 ½ cups full fat sour cream
- ½ cup fresh dill, finely chopped
- ½ eschallot (French onion), finely grated
- 1 ½ tablespoon lemon zest
- ½ teaspoon cooking/kosher salt
Holiday Tapenade
- 1 cup dried cranberries
- 1 cup orange juice
- 1 cup slivered almonds, toasted
- ⅓ cup parsley, roughly chopped
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon extra virgin olive oil
Finishing
- 1 pomegranate, seeds only
- ¼ cup parsley, roughly chopped
- 3 tablespoon lemon juice
- 2 lemons, cut into 6 wedges each, for serving
Instructions
- Prepare Creamy Dill Sauce: In a bowl, mix sour cream, finely chopped dill, grated eschallot, lemon zest, and salt until smooth. Refrigerate until needed.
- Make Holiday Tapenade: Heat orange juice in a saucepan over high heat until hot but not boiling. Remove from heat, add dried cranberries, cover, and let stand for 15 minutes. Drain cranberries through a colander and discard the liquid. In a bowl, combine plumped cranberries, toasted slivered almonds, chopped parsley, salt, pepper, and olive oil. Mix well and bring to room temperature before serving.
- Preheat Oven and Prepare Salmon: Preheat oven to 180°C (350°F). Line a large baking tray with double layers of foil for safety, then place baking or parchment paper on top. Place salmon side skin-down on the paper. Fold up foil edges slightly to form a cup to prevent glaze from running off.
- Make Honey Butter Glaze: In a saucepan over medium-high heat, melt unsalted butter with honey and minced garlic. Once the mixture starts foaming, reduce heat to medium and continue foaming for 2 minutes. Remove from heat and immediately pour glaze evenly over the salmon side.
- Season and Wrap Salmon: Sprinkle black pepper and mostly salt on the thicker parts of the salmon. Cover the salmon with a smaller piece of parchment paper, then cover with another layer of foil. Fold and seal edges to create a loose parcel; it does not need to be airtight.
- Bake the Salmon: Place the salmon parcel in the preheated oven and bake for 15 minutes. After baking, remove from the oven.
- Uncover and Broil for Caramelization: Remove and fold back the foil and parchment covers exposing the salmon surface without removing it from the tray. Switch the oven to grill/broil on high and move the salmon to the middle oven rack. Broil for 7 to 10 minutes until caramelized and browned mostly on the edges and slightly on top. Avoid placing too close to the heating element to prevent paper from catching fire. Check doneness by prying open or using a probe thermometer; salmon is medium at 54°C/130°F. If no broiler is available, increase the oven temperature to the highest and brown uncovered.
- Transfer and Cool Salmon: Use the foil overhang to transfer the salmon gently onto a serving platter. Slide away the foil and parchment paper carefully allowing the juices to pool on the platter. Loosely cover the salmon with foil and let it cool for at least 15 minutes up to 1 hour before serving.
- Assemble and Serve: Spread a thick layer (~0.8 cm / ⅓ inch) of the Creamy Dill Sauce evenly over the salmon surface. Top with the Holiday Tapenade, scatter pomegranate seeds generously, sprinkle the remaining parsley, and drizzle lemon juice over everything. Serve with extra lemon wedges to add fresh juice to taste. Cut into portions using a cake cutter or similar and encourage guests to enjoy the honey-butter sauce mixed with the creamy dill topping. Best served slightly warm or at room temperature.
Notes
- Use a whole salmon side with skin on and bones removed for best handling and presentation.
- Cooking/kosher salt is preferred; reduce quantity by 25% if substituting with fine table salt.
- Toast slivered almonds in a dry skillet over medium heat, stirring constantly for 2 minutes until fragrant and lightly browned.
- Check salmon doneness by prying open the flesh or using a thermometer: 43°C for rare, 49°C for medium-rare, 54°C for medium.
- Alternatives: Trout for salmon; bake fillets for 10 minutes then broil for 10 more minutes; use ghee or margarine instead of butter for dairy-free; substitute honey with maple syrup (reduce longer); use spreadable cream cheese thinned with olive oil for sour cream; chives or green onions for dill; various nuts or seeds for almonds; alternate dried fruit for cranberries.
- Serve the dish warm or at room temperature but not piping hot to maintain sauce texture.
- Make-ahead tips: Tapenade and sauces can be prepared 24 hours in advance (keep almonds separate until serving); prepare pomegranate seeds the day before; bake salmon fresh on serving day.
- Store leftovers covered in the fridge for 3–4 days; do not microwave to avoid melting sour cream.
- Nutrition values apply to 12 servings based on 1.5 kg salmon side with all toppings.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 10 g
- Sodium: 370 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 85 mg


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