Baked Salmon

If you’re looking for a show-stopping main dish that’s both elegant and effortless, this Baked Salmon recipe delivers every time. Tender, flaky salmon is brushed with a golden honey butter glaze, then topped with a refreshing creamy dill sauce and a jewel-toned holiday tapenade bursting with cranberries and pomegranate.

It’s a perfect blend of sweet, tangy, and savory — a balance that transforms a simple baked fish into something extraordinary. Whether for a festive dinner, a family gathering, or a weeknight treat, this baked salmon recipe guarantees compliments with every bite.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Quick & Impressive: Ready in under an hour but looks straight out of a fine dining kitchen.
• Flavor Layers: From buttery glaze to creamy dill and bright holiday toppings — every element shines.
• Make-Ahead Friendly: All components can be prepped in advance for stress-free entertaining.
• Healthy Indulgence: Rich in omega-3s, yet light and satisfying.
• Versatile: Ideal for holidays, dinner parties, or a cozy night in.

This isn’t your average salmon recipe — it’s a complete flavor experience that’s as beautiful as it is delicious.

Ingredients Needed

For the Honey Butter Glaze

• 150g (5 oz) unsalted butter, cut into cubes
• ½ cup honey
• 3 garlic cloves, finely minced (use a garlic press or sharp knife)

For the Creamy Dill Sauce

• 1½ cups full-fat sour cream (avoid low-fat, as it’s too watery)
• ½ cup fresh dill, finely chopped and lightly packed
• ½ eschalot (French onion), grated or very finely minced
• 1½ tbsp lemon zest
• ½ tsp kosher or cooking salt

For the Holiday Tapenade

• 1 cup dried cranberries
• 1 cup orange juice
• 1 cup slivered almonds, toasted for extra crunch
• ⅓ cup fresh parsley, roughly chopped
• ¼ tsp each salt and black pepper
• 1 tbsp extra virgin olive oil

For Finishing

• Seeds from 1 pomegranate
• ¼ cup parsley, chopped
• 3 tbsp fresh lemon juice
• 2 lemons, cut into wedges (for serving – don’t skip!)

How to Make Baked Salmon

1. Prepare the Creamy Dill Sauce

In a medium bowl, mix sour cream, dill, eschalot, lemon zest, and salt until smooth and well combined.
👉 Tip: Chill the sauce while you cook — it thickens slightly and the flavors meld beautifully.

2. Make the Holiday Tapenade

1. Plump the cranberries: Heat orange juice in a small saucepan until steaming. Turn off the heat, add cranberries, and cover. Let them soak for about 15 minutes to absorb the juice.
2. Drain and cool the cranberries in a colander, discarding the liquid.
3. Combine: In a bowl, mix cranberries, toasted almonds, parsley, salt, pepper, and olive oil. Toss until evenly coated.
   💡 Pro Tip: Let it sit at room temperature — the flavors develop as it rests.

3. Bake the Salmon

1. Preheat your oven to 180°C (350°F).
2. Line a baking tray with a large piece of foil, then a layer of parchment paper on top. Place the salmon fillet on it and fold up the edges slightly to form a shallow rim — this keeps the glaze from spilling.
3. Prepare the glaze: In a saucepan, melt butter and honey with minced garlic over medium-high heat. When it starts to foam, reduce the heat and let it bubble gently for 2 minutes. Remove from heat and pour directly over the salmon.
4. Season lightly with salt and pepper, focusing extra seasoning on the thicker parts.
5. Seal and bake: Cover the salmon with parchment and foil, folding to form a loose parcel. Bake for 15 minutes.
6. Uncover and broil: Remove the foil, then switch your oven to broil/grill mode on high. Broil for 7–10 minutes, until the salmon turns golden and caramelized on the edges.

🔍 Check for doneness: The salmon should flake easily or reach an internal temperature of about 60°C (140°F).

4. Finish and Serve

1. Transfer carefully: Use the foil to lift the salmon onto a serving platter. Slide out the paper and foil underneath — keep the juices on the platter (they’re full of flavor!).
2. Cool slightly: Let the salmon rest for 15 minutes before topping.
3. Assemble: Spread the creamy dill sauce evenly over the salmon, then spoon the holiday tapenade on top. Garnish with pomegranate seeds, extra parsley, and a squeeze of lemon juice.
4. Serve: Slice into portions and serve warm or at room temperature with extra lemon wedges.

✨ Serving Tip: Use a cake cutter or spatula to slice — it helps maintain those beautiful layers.

Serving and Storage Tips

• Presentation Idea: Serve on a wooden board or large platter with greens and lemon wedges for a festive look.
• Storage: Refrigerate leftovers in an airtight container for up to 3 days.
• Reheating: Warm gently in a low oven (150°C / 300°F) or enjoy cold — it’s equally delicious.
• Make Ahead: You can prepare the sauce and tapenade a day in advance and assemble right before serving.

Helpful Notes

• Don’t skip the resting time: It prevents overcooking and allows flavors to settle.
• Use fresh dill: Dried dill lacks the brightness this recipe needs.
• Make it lighter: Swap sour cream with Greek yogurt for a tangier, healthier twist.
• Add heat: Stir a pinch of chili flakes into the honey butter glaze for a subtle kick.

Conclusion

This Baked Salmon is more than just a recipe — it’s an experience of textures and flavors: buttery, sweet, tangy, and herbaceous. Whether you serve it for the holidays or a casual dinner, it never fails to impress.

If you try this recipe, please leave a comment and star rating below — it helps others find it too!
✨ What twist did you try on the glaze or sauce? Share your version in the comments, and don’t forget to pin or share it on Facebook for later!

Frequently Asked Questions (FAQ)

Can I use frozen salmon for this recipe?

Yes — just thaw it completely in the fridge and pat it dry before baking to ensure even cooking and proper caramelization.

Can I replace sour cream with yogurt in the dill sauce?

Absolutely! Full-fat Greek yogurt makes a great substitute and adds extra tang. Avoid low-fat versions, which can turn watery.

Is this Baked Salmon recipe gluten-free?

Yes, it’s naturally gluten-free as written. Just double-check labels on packaged ingredients like sour cream or honey to be sure.

Can I make this ahead of time?

Yes — bake the salmon, cool it, and store it in the fridge. Add toppings right before serving for the freshest look and taste.

Why did my salmon turn out dry?

It was likely overbaked. Remember: salmon continues to cook after removing from the oven, so take it out just as it turns opaque and flakes easily.