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.

A large rectangular piece of cooked salmon with a rich orange color forms the base layer, resting on white parchment paper atop a white marbled surface. The second layer is a thick covering of creamy white sauce spread evenly over the salmon. On top, there is a vibrant mix of small red pomegranate seeds, dark raisins, and light brown toasted slivered almonds scattered across the sauce. Fresh green parsley leaves garnish the dish, adding bright green spots throughout. The edges of the salmon have a slight golden brown color from cooking. There is a visible pool of golden oil or sauce gathered around the edges. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Festive Honey Glazed Salmon Recipe
Top Tip
How to Serve Festive Honey Glazed Salmon Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Festive Honey Glazed Salmon Recipe

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.

Flat lay of a whole fresh salmon side with skin on, two whole uncracked brown eggs, a small white ceramic bowl of pale yellow unsalted butter, a small white ceramic bowl of golden honey, three fresh garlic cloves, a small white ceramic bowl of thick white sour cream, a small bunch of fresh dill with feathery green sprigs, a small white ceramic bowl with a halved light purple eschallot finely grated, two bright yellow whole lemons cut into wedges, a small white ceramic bowl with bright orange lemon zest, a small white ceramic bowl of dried deep red cranberries, a small white ceramic bowl of glossy slivered toasted almonds, a small white ceramic bowl of roughly chopped fresh parsley, a small white ceramic bowl of vibrant ruby red pomegranate seeds, a small white ceramic bowl of rich golden extra virgin olive oil, and a small white ceramic bowl of freshly squeezed bright yellow lemon juice, all arranged in perfect symmetry with realistic proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

The dish shows a thick piece of cooked salmon with a light pink and flaky texture, sitting on a white marbled surface. It is topped with a creamy white sauce that spreads thinly over the salmon. On top of the sauce is a colorful mix of bright red pomegranate seeds, dark raisins, light toasted slivered almonds, and finely chopped green herbs scattered evenly. A fork is placed near the salmon, breaking off a tender piece. The sauce and toppings spill slightly around the base, adding a mix of textures and colors around the salmon. Photo taken with an iphone --ar 2:3 --v 7

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

Festive Honey Glazed Salmon - Serving Suggestion

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:

Can I use salmon fillets instead of a whole side?

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.

Is it okay to prepare this recipe ahead of time?

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.

What if I don’t have a broiler or grill in my oven?

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.

Can I substitute other nuts or dried fruits in the tapenade?

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!