Description
A beautifully baked side of salmon glazed with honey and butter, topped with a creamy dill sauce and a festive mix of cranberries, almonds, and parsley. This dish is perfect for holiday gatherings, offering a delightful combination of sweet and savory flavors.
Ingredients
Units
Scale
For the Salmon:
- 1 side of salmon (about 2 to 2.5 pounds), skin on
- 2 tablespoons honey
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
For the Creamy Dill Sauce:
- 1 cup sour cream
- Zest of 1 lemon
- 2 tablespoons fresh dill, finely chopped
- Salt and freshly ground black pepper, to taste
For the Holiday Topping:
- 1/4 cup dried cranberries, finely chopped
- 1/4 cup almonds, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- Pomegranate seeds, for garnish (optional)
- Fresh lemon juice, for drizzling
Instructions
- Prepare the Honey Butter Glaze:
- In a small saucepan over medium heat, combine honey, butter, and minced garlic.
- Stir until the butter is melted and the mixture is well combined.
- Remove from heat and set aside.
- Prepare the Salmon:
- Preheat your oven to 375°F (190°C).
- Line a baking sheet with foil and lightly grease it.
- Place the salmon on the prepared baking sheet, skin-side down.
- Season the salmon with salt and freshly ground black pepper.
- Pour the honey butter glaze over the salmon, spreading it evenly.
- Bake the Salmon:
- Fold the sides of the foil over the salmon to create a sealed packet.
- Bake in the preheated oven for 15 minutes.
- Carefully open the foil to expose the top of the salmon.
- Increase the oven temperature to 425°F (220°C) and continue baking for an additional 10 minutes, or until the salmon is cooked through and slightly caramelized on top.
- Prepare the Creamy Dill Sauce:
- In a bowl, combine sour cream, lemon zest, chopped dill, salt, and pepper.
- Mix well and refrigerate until ready to use.
- Prepare the Holiday Topping:
- In a small bowl, combine chopped cranberries, almonds, and parsley.
- Assemble and Serve:
- Once the salmon is done, transfer it to a serving platter.
- Spread the creamy dill sauce over the top of the salmon.
- Sprinkle the holiday topping evenly over the sauce.
- Garnish with pomegranate seeds and a drizzle of fresh lemon juice, if desired.
- Serve warm or at room temperature.
Notes
- For a dairy-free version, substitute the butter with olive oil and use a dairy-free sour cream alternative.
- This dish can be served warm or at room temperature, making it convenient for holiday gatherings.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.