Christmas Baked Salmon

Recipe video above. Have you ever seen a Baked Salmon that looks so festive? What's more, it's DEAD EASY! Featuring a honey butter-glazed side of salmon baked in foil, slathered with creamy dill sauce and finally topped with a glittering Holiday "Tapenade", this Salmon Tarator inspired dish pays extremely high dividends for very little work.See notes for alternatives for many of the ingredients - even the salmon!

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% Daily Values based on a 2,000 calorie diet

Step 1

This is one side of a whole salmon. It should not be flavoured or pre-marinated in any way. If frozen, thaw thoroughly overnight in the fridge covered, and then pat dry very well (frozen fish gets watery); Skin on – for easier handling. Once cooked, the skin will hold the salmon together. Without it, there’s a higher change the flesh flakes open when transferring to the tray. Interestingly, I have never seen a side of salmon sold without skin – this may well be the reason; and Bones removed – Your fishmonger should have already done this, but just double check. Run your fingers across the surface, especially along the mid-line (where the spine was) where pin bone culprits sometimes hide. Check the belly section carefully too. If there are bones, use fish boning tweezers or just personal grooming tweezers to pull them out (pinch and yank with conviction!). Clean small pliers also work.

Step 2

This is used to bake the salmon so it gets infused with incredible sweet-buttery-garlicky flavour while it bakes. Here’s what you need: butter, garlic, honey To make the Honey Glaze, all you do is plonk everything in a saucepan and simmer for a couple of minutes to thicken slightly and bring all the flavours together.

Step 3

The salmon is baked in foil which is handy for minimal clean up, but actually the main reason is because it holds the glaze around the salmon better while it bakes! Here’s how the salmon is cooked:

Step 4

Line a tray with foil. (Recommended: A double layer of foil for leakage protection.) Then baking/parchment paper. Place the salmon on top.

Step 5

Fold the foil sides up a bit to cup them a little so the glaze won’t spill onto the tray. Pour the glaze over (it’s fine that the glaze is still hot);

Step 6

Top with another sheet of paper and then foil. Seal edges to form a parcel. No need to make it tightly sealed, just mostly sealed is fine;

Step 7

Bake for 15 minutes covered;

Step 8

Uncover, then switch oven to broiler/grill. Grill for 10 minutes to get some tasty caramelisation on the edges and a bit on the surface. IMPORTANT: Keep salmon on the middle shelf in the oven when broiling/grilling, don’t move it closer to the heat source – risk of paper burning!

Step 9

Immediately transfer to serving platter using the paper overhang (otherwise the salmon will keep cooking on the tray), either lifting or sliding it off. And here’s how to remove the foil and paper from under the salmon – just tear and slide!

Step 10

At this stage, the salmon needs to be left to cool for at least 10 minutes otherwise the Lemon Dill Sauce literally melts straight off. Also this salmon dish is intended to be eaten warm rather than hot, or even at room temperature. This is extra-handy because there’s no need to stress over exact cook times in order to serve it piping hot!

Step 11

This sour cream-based sauce provides an element of creamy richness to the baked salmon as well as acting as the “glue” for the Holiday “Tapenade” we pile over the top. Not including dill was never an option – it is, after all, best friends with salmon! Here’s what you need – just mix them together to make the sauce: sour cream, eschallot/onion, lemon, dill Note: we only use the zest in the sour cream sauce because we deliberately want to keep it very thick and “paste-like” so we can slather it on thickly. The rest is used to liberally douse the finished dish for some welcome tang. It’s an essential step!

Step 12

Pomegranate – This is what we use to sprinkle across the finished dish for their jewel-like festive colour, and of course for great pops of tart juiciness! Dried cranberries – In the spirit of holidays and also for the tart/sweet profile rather than just plain sweetness that other dried fruits have. Alternatives (in order of suggestion): Dried sour cherries, golden raisins, normal raisins or sultanas; Orange juice – This is used to soak the cranberries in order to reconstitute them and plump them up. Otherwise, they’re rather shrivelled and chewy. Because this is, after all, for a special occasion why not one more step to make the cranberries extra special! As mentioned, it’s mainly for the cranberries, but the orange juice also adds a touch of extra sweetness and citrusy flavour – very on-theme for holidays! Substitute with any fruit juice you wish. Apple would especially be great – otherwise just use water with a dollop of honey or maple syrup; Slivered almonds – Purchased already cut into slivers (else sliver blanched almonds yourself), this is a lovely shape that you can use as-is. We also give them a quick toasting to boost the nuttiness and bronze them. Alternatives: Almonds (preferably blanched), pistachios, hazelnuts, pecans, macadamias, walnuts; Parsley for freshness and the green colour for Christmas! Olive oil to add just a bit of richness and bring it all together. Make ahead option: Make the Tapenade up to 2 days ahead but leave the almonds out until just before serving. Almonds can be toasted ahead, just store them in the pantry until required.

Step 13

Combine Topenade ingredients

Step 14

Smother the salmon generously with the Creamy Dill Sauce. Generous is the operative word here! It’s the main sauce for this dish, and it’s also the “glue” for the Tapenade;

Step 15

Sprinkle the Tapenade across the surface. Really pile it on, use it all!;

Step 16

Then sprinkle over the pomegranate next, and finally the lemon juice (the Tapenade will catch it)

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