Introduction
Salmon is a versatile and healthy choice for any dinner table. This recipe pairs the rich flavors of salmon with a sweet honey butter glaze, complemented by a creamy dill sauce and a festive holiday tapenade. Perfect for special occasions or casual gatherings, this dish is sure to impress. Let’s dive into the detailed ingredients and instructions to create a succulent salmon feast.
Detailed Ingredients with measures
Salmon:
1.2 – 1.5 kg / 2.4 – 3 lb salmon side (skin on, bones removed, Note 1)
2 1/4 tsp salt, cooking/kosher (Note 2)
1 tsp black pepper
Honey Butter Glaze:
150g / 5 oz butter, unsalted
1/2 cup honey
3 garlic cloves, finely minced (garlic press or knife)
Creamy Dill Sauce:
1 1/2 cups sour cream, full fat (low fat is too watery)
1/2 cup fresh dill, finely chopped (lightly packed cup)
1/2 eschallot (French onion), finely grated
1 1/2 tbsp lemon zest
1/2 tsp salt, cooking/kosher (Note 2)
Holiday “Tapenade”:
1 cup dried cranberries
1 cup orange juice
1 cup slivered almonds, toasted (Note 3)
1/3 cup parsley, roughly chopped
1/4 tsp each salt and pepper
1 tbsp extra virgin olive oil
Finishing:
1 pomegranate, only the seeds
1/4 cup parsley, roughly chopped
3 tbsp lemon juice
2 lemons, extra, cut in 6 pieces each (for serving, don’t skip this)
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Yield
Serves 6-8
Instructions
Creamy Dill Sauce
Mix ingredients in a bowl until smooth. Keep refrigerated until required.
Holiday Tapenade
Plump cranberries: Heat orange juice in a saucepan over high heat until hot. Turn stove off, add cranberries, cover. Stand 15 minutes, then drain in a colander (discard liquid). Cool.
Mix: Combine cranberries, toasted almonds (see Note 3), parsley, salt, and olive oil in a bowl. Use at room temperature.
Cooking Salmon
Preheat oven to 180°C/350°F (all oven types).
Prepare salmon: Place a large sheet of foil on a tray (double layer for safety is recommended), then top with baking/parchment paper. Place salmon on paper, fold up the foil sides slightly to contain the glaze.
Glaze: In a saucepan over medium high heat, combine glaze ingredients. Once it starts foaming, reduce heat to medium, let it foam for 2 minutes then pour it over the salmon.
Season: Sprinkle salmon with salt and pepper, placing most of the salt on the thicker part.
Wrap: Cover salmon with a smaller piece of paper, then foil. Fold and seal the sides to create a parcel.
Bake for 15 minutes. Remove salmon from oven.
Uncover and carefully fold excess paper down to expose the salmon surface. This prevents paper from catching fire when broiling.
Grill/broil to brown: Switch oven to broil on high. Place salmon on the middle shelf and broil for 7 to 10 minutes until caramelized, especially on the edges. Check for doneness using a probe or by prying open the middle.
Transfer to plate: Use the foil overhang to transfer the salmon onto a serving platter. Slide the foil and paper out from under the salmon, allowing juices to pool on the platter.
Cool: Loosely cover with foil and let cool for at least 15 minutes, or up to an hour for room temperature serving.
Assembly and Serving
Spread a thick layer of Creamy Dill Sauce over the salmon. Pile on the Holiday Tapenade, scatter with pomegranate seeds, then sprinkle with remaining parsley. Finish with a squeeze of lemon juice.
Serve with extra lemon wedges for guests to add more to taste. Cut into pieces for serving, and encourage guests to mix the honey-butter sauce with the Creamy Dill Sauce. This dish is best served slightly warm or at room temperature, making it a delightful option for any occasion.
Detailed Directions and Instructions
CREAMY DILL SAUCE
Mix sour cream, chopped dill, grated eschallot, lemon zest, and salt in a bowl until smooth. Keep the mixture refrigerated until required for serving.
HOLIDAY TAPENADE
To plump the cranberries, heat the orange juice in a saucepan over high heat until hot. Turn off the stove, add the dried cranberries, and cover the saucepan. Allow the cranberries to stand for 15 minutes, then drain them in a colander and discard the liquid. Let the cranberries cool.
In a mixing bowl, combine the plumped cranberries, toasted slivered almonds, chopped parsley, salt, and extra virgin olive oil. Mix well and keep at room temperature for serving.
COOKING SALMON
Preheat your oven to 180°C/350°F.
Prepare the salmon by placing a large sheet of foil on a baking tray, using a double layer for extra safety. Top the foil with baking/parchment paper. Position the salmon on the paper and fold up the sides of the foil slightly to prevent the glaze from running onto the tray.
For the honey butter glaze, place unsalted butter, honey, and minced garlic in a saucepan over medium-high heat. Once the mixture begins to foam, reduce the heat to medium and let it foam for 2 minutes. Remove from heat and pour the glaze directly over the salmon.
Season the salmon with salt and black pepper, making sure to use most of the salt on the thicker portions.
To wrap the salmon, cover it with a smaller piece of baking paper and then with foil. Fold and seal the edges to enclose the salmon in a parcel; it does not need to be completely airtight.
Bake the salmon for 15 minutes. After baking, carefully remove the salmon from the oven.
Uncover the salmon by folding back the excess paper and removing the foil and paper cover. Fold or scrunch down the paper and foil sides to expose the salmon’s surface while keeping it safe from catching fire during broiling.
Switch the oven setting to grill/broil on high and place the salmon on the middle shelf. Broil for 7 to 10 minutes until the edges are caramelized, and a bit on top, keeping an eye on it to ensure the paper does not catch fire. Check for doneness by prying open the middle or using a probe thermometer to check internal temperatures.
Transfer the salmon to a serving platter using the overhanging foil. Carefully slide the foil and paper out from under the salmon, allowing the juices to pool on the platter.
Loosely cover the salmon with foil and let it cool for at least 15 minutes, or up to 1 hour for room temperature serving.
ASSEMBLY AND SERVING
Dollop and thickly spread the Creamy Dill Sauce on top of the salmon, aiming for a layer about 0.8 cm (1/3 inch) thick. Pile the Holiday Tapenade on top, scatter generously with pomegranate seeds, and sprinkle with the remaining chopped parsley. Squeeze lemon juice over the entire dish.
For serving, include extra lemon wedges for guests to add more lemon juice to taste. Cut the salmon into pieces using a cake cutter for easy serving. Encourage guests to enjoy the honey-butter sauce mixed with the semi-melted Creamy Dill Sauce, as it enhances the flavor. This dish is best served slightly warm, but it is also delicious at room temperature.
Notes
Note 1: Ensure the salmon is skin on and bones removed.
Note 2: Use cooking or kosher salt for seasoning.
Note 3: Toast slivered almonds in a dry skillet over medium heat until golden brown.
Note 4: For accurate cooking, probe the internal temperature of the salmon; it should reach at least 63°C (145°F).
Note 6: This dish can be served warm or at room temperature, depending on preference.
Cook techniques
Preparing the Salmon
Place a sheet of foil on a tray, top it with baking paper, and position the salmon on the paper. Fold the foil sides slightly to create a cup for the glaze.
Making the Honey Butter Glaze
Combine butter, honey, and minced garlic in a saucepan over medium-high heat. Once it starts foaming, reduce to medium and let it foam for 2 minutes before pouring it over the salmon.
Baking the Salmon
Wrap the salmon with a smaller piece of paper and foil, sealing the sides to create a parcel. Bake in a preheated oven for 15 minutes.
Broiling the Salmon
After baking, uncover the salmon and switch the oven to grill or broiler on high. Broil for 7 to 10 minutes until caramelized, ensuring the salmon is cooked correctly.
Cooling the Salmon
Transfer the salmon to a serving platter using the foil overhang. Leave it loosely covered with foil to cool for at least 15 minutes before serving.
Assembling the Dish
Spread a thick layer of Creamy Dill Sauce on the salmon, pile with Holiday Tapenade, scatter pomegranate seeds, and drizzle lemon juice over the top.
FAQ
Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon, but ensure it is fully thawed before cooking for even cooking and better texture.
How do I know when the salmon is cooked?
Use a probe thermometer to check for an internal temperature of 63°C (145°F) or pry open the middle to check that it’s opaque and flakes easily.
Can I prepare the sauces ahead of time?
Yes, both the Creamy Dill Sauce and Holiday Tapenade can be made in advance and stored in the refrigerator until needed.
What can I serve with the salmon?
This dish pairs well with sides like roasted vegetables, rice pilaf, or a fresh green salad to complement the rich flavors.
How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or serve cold.
Conclusion
This delectable salmon dish paired with a honey butter glaze, creamy dill sauce, and a festive holiday tapenade creates a perfect harmony of flavors. The combination of sweet, savory, and fresh elements not only elevates the dish but also makes it an impressive centerpiece for gatherings and celebrations. Enjoy it warm or at room temperature for versatile serving options.
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