Planning the perfect Christmas dinner just got easier—and a whole lot more dazzling. Christmas Baked Salmon is a showstopping centerpiece that blends elegance, simplicity, and unforgettable flavor. Unlike traditional roasts that can feel heavy or predictable, this baked salmon recipe delivers buttery, savory richness with hints of sweet and tangy in every bite. Topped with a creamy dill sauce and jeweled with cranberries, almonds, and pomegranate seeds, it doesn’t just taste like the holidays—it looks like them too.
Looking for inspiration? Try our ultimate Christmas gooey butter cookies for dessert to complete your festive feast.
Let’s explore what makes this dish so special and how to make it effortlessly for your next celebration.
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Why Christmas Baked Salmon Is the Perfect Holiday Main
A visually stunning alternative to traditional meats
If you’re looking to impress guests while avoiding the usual ham or turkey, Christmas baked salmon is your best bet. Its vibrant colors—from the golden glaze to ruby pomegranate seeds—make it a striking addition to your holiday table. And unlike many holiday mains, this one comes together with ease and minimal fuss.
Crowd-pleasing flavors with minimal prep
The beauty of this dish lies in its flavor layering: the honey garlic butter glaze infuses the salmon as it bakes in foil, while the creamy lemon dill sauce adds brightness and tang. Then, there’s the festive tapenade—a crunchy, sweet-savory topping of almonds, cranberries, and parsley that elevates every bite. Together, it’s a balanced masterpiece that suits every palate.
Great for make-ahead holiday cooking
During the holidays, oven space and time are in high demand. This recipe is built for flexibility. You can prep the sauce and topping the day before, assemble in the morning, and serve it warm or at room temperature. That means less stress and more time spent with loved ones.
Don’t miss our easy black pepper chicken recipe if you want another versatile crowd-pleaser for your dinner rotation.
Ingredients You’ll Need for This Baked Salmon Recipe
The best type of salmon for baking
For the most tender, juicy results, use a side of skin-on, boneless salmon. The skin helps hold the fish together while baking, and boneless ensures an easy serving experience. Whether you’re serving 6 or 12, this dish can easily be scaled up or down.
Honey garlic butter glaze essentials
You’ll need just three ingredients for a glaze that packs flavor:
| Ingredient | Purpose |
|---|---|
| Unsalted Butter | Adds richness and browning |
| Honey | Delivers sweetness and caramelization |
| Garlic | Brings bold, aromatic depth |
This glaze is simmered briefly to marry the flavors before being poured over the salmon.
Creamy dill sauce and festive tapenade
The sauce is made from sour cream, lemon zest, chopped dill, and a touch of shallot—simple yet luxurious. It’s thick enough to cling to the fish and hold the tapenade in place.
The topping features plumped dried cranberries, toasted slivered almonds, parsley, and olive oil. Soaked in orange juice, the cranberries add a holiday twist with bright, fruity tartness.
Check out our holiday stuffing balls with cranberry and turkey for another festive side that pairs beautifully with this salmon.
Must-have garnishes: pomegranate, lemon, fresh herbs
A final flourish of pomegranate arils and fresh parsley not only enhances visual appeal but adds juicy pops of flavor. Don’t forget extra lemon wedges—this dish loves acidity.
Discover great ideas like homemade fig jam to complement your holiday cheese boards alongside your salmon centerpiece.
How to Make Christmas Baked Salmon Step by Step
Prep the honey butter glaze
Start by combining butter, honey, and minced garlic in a saucepan over medium heat. Once it begins to foam, reduce to medium and simmer for 2 minutes. This allows the glaze to thicken slightly and develop a deep, caramelized flavor. Pour it hot over the salmon for maximum absorption.
Wrap and bake salmon in foil
Place a large sheet of foil on a baking tray, then add parchment paper on top. Set your salmon skin-side down and fold the foil up around the edges to contain the glaze. Pour the honey garlic glaze evenly over the fish, then loosely seal it with another layer of foil. Bake at 350°F (180°C) for 15 minutes.
This foil-packet method creates a steaming effect, keeping the salmon moist and deeply flavored. It also makes for easy cleanup—a must during holiday chaos.
Broil for caramelization
Once baked, remove the top foil and parchment layer. Switch your oven to broil and return the salmon (middle rack only) for 7–10 minutes. This step gives the edges a beautiful golden-brown crust, enhancing both flavor and texture. Avoid moving the tray too close to the broiler element to prevent paper from scorching.
Looking for more warm, comforting holiday dishes? Don’t miss our southern green bean casserole recipe—it’s the perfect sidekick.
Assemble with sauce and toppings
Let the salmon cool for at least 10 minutes before assembly to prevent the sauce from sliding off. Then:
- Spread a thick layer of creamy lemon dill sauce (about 1/3-inch thick).
- Top generously with the tapenade mix.
- Finish with pomegranate seeds, chopped parsley, and a drizzle of lemon juice.
Use a cake lifter or wide spatula to serve portions with ease.
Tips to Nail Your Holiday Salmon Every Time
How to avoid overcooking the salmon
Use a meat thermometer if needed—pull the salmon at around 120°F (49°C) for medium-rare or 130°F (54°C) for medium. Remember, it will continue cooking slightly after you remove it from the oven.
Even without a thermometer, you can gently flake the thickest part with a fork. If it comes apart easily and remains moist, it’s ready. Since salmon is rich in natural oils, it’s forgiving even if slightly overdone.
When to apply the dill sauce
Never spread the sauce while the salmon is piping hot. It will melt and slide right off. Let it rest for 10–15 minutes first. This pause also helps the juices settle inside the fish, improving both flavor and texture.
Don’t miss our creamy pumpkin pasta for another luxurious yet easy-to-make holiday main or side.
Smart ways to serve it warm or room temperature
This dish is built for flexibility. If serving warm, cover loosely with foil after assembly and let sit in a 120°F (50°C) oven for 10 minutes. For room temperature, assemble just before guests arrive. Either way, be sure the honey butter hasn’t solidified—reheat the juices slightly if needed.
Scaling for larger or smaller crowds
This recipe scales easily. Hosting 20+ people? Bake two sides of salmon on separate trays. Serving a small gathering? Use a smaller fillet and halve the ingredients. Just be sure to adjust cooking time (check around the 10-minute mark for fillets under 1.5 lb).
For a festive starter, check out our easy raspberry Eton mess recipe—a no-fuss sweet that perfectly complements a seafood spread.
What to Serve with Christmas Baked Salmon
Best festive sides and starches
Pairing is everything. This salmon’s rich, savory-sweet profile deserves sides that balance it out. Great choices include:
| Side Dish | Why It Works |
|---|---|
| Roasted baby potatoes | Crispy edges and a neutral flavor base |
| Wild rice pilaf | Earthy tones complement the honey glaze |
| Garlic mashed cauliflower | Light and low-carb, but full of flavor |
| Cranberry stuffing | Echoes the cranberry topping on the salmon |
Don’t forget our the best creamiest baked mashed potatoes—they’re a natural partner to this seafood main.
Complementary salads and vegetables
Keep things bright and colorful with holiday greens. Arugula or spinach salads with citrus vinaigrettes are a perfect contrast to the buttery salmon. Roasted Brussels sprouts, glazed carrots, or sautéed green beans also bring holiday cheer.
Wine pairing and drink suggestions
A chilled glass of Chardonnay or a fruit-forward Pinot Noir pairs beautifully. For non-alcoholic options, a citrus spritzer or pomegranate punch matches both theme and taste.
Make-Ahead Instructions and Storage Tips
What parts to prepare the day before
This dish is make-ahead friendly. You can:
- Mix the creamy dill sauce and refrigerate
- Prepare the cranberry-almond tapenade (add almonds just before serving)
- Toast almonds and store at room temperature
- Pluck pomegranate seeds and refrigerate in an airtight container
Learn more about prepping like a pro in our homemade stuffing recipe—another dish that holds beautifully overnight.
How to store without losing flavor or texture
Store leftover salmon in an airtight container for up to 3 days. Serve it at room temperature for the best texture. Reheating isn’t recommended due to the delicate nature of the sauce and toppings.
Can it be frozen or reheated?
Freezing is not ideal. The texture of the sour cream sauce and tapenade changes when thawed. If absolutely necessary, freeze the baked salmon without toppings, then assemble fresh when serving.
FAQ About Christmas Baked Salmon
Can I use frozen salmon for this recipe?
Yes, but thaw it overnight in the fridge. Be sure to pat it dry completely before glazing and baking.
What other fish can I substitute?
Trout is a fantastic substitute and follows the same cook time and method. For smaller portions, individual salmon fillets work great—just reduce baking time slightly.
How long does baked salmon last in the fridge?
It will stay fresh for 3 to 4 days in an airtight container. Serve leftovers chilled or room temperature.
Is this recipe dairy-free or gluten-free?
The base recipe contains dairy (butter and sour cream). For a dairy-free version, use clarified butter or olive oil in the glaze and replace the sour cream sauce with hummus. It’s naturally gluten-free as long as you double-check all packaged ingredients.
Conclusion: A New Holiday Tradition Worth Starting
Christmas Baked Salmon is more than just a recipe—it’s a celebration on a plate. Between the rich honey glaze, the creamy dill sauce, and the festive cranberry topping, this dish is designed to dazzle. Whether you’re hosting a crowd or creating an intimate holiday dinner, this seafood centerpiece delivers style, ease, and incredible taste.
Discover great ideas like our salted caramel apple pie bars to finish your feast with a seasonal dessert everyone will love.
PrintChristmas Baked Salmon
This Christmas Baked Salmon is a festive, make-ahead centerpiece featuring a honey garlic butter glaze, creamy dill sauce, and a holiday tapenade of cranberries and almonds, finished with pomegranate and lemon.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Main Course
- Method: Baking
- Cuisine: Holiday
- Diet: Gluten Free
Ingredients
- 1.2 – 1.5 kg (2.4 – 3 lb) side of salmon, skin on, bones removed
- 2 1/4 tsp kosher salt
- 1 tsp black pepper
- 150g (5 oz) unsalted butter
- 1/2 cup honey
- 3 garlic cloves, minced
- 1 1/2 cups sour cream (full fat)
- 1/2 cup fresh dill, finely chopped
- 1/2 eschalot, finely grated
- 1 1/2 tbsp lemon zest
- 1/2 tsp salt
- 1 cup dried cranberries
- 1 cup orange juice
- 1 cup slivered almonds, toasted
- 1/3 cup parsley, roughly chopped
- 1 tbsp extra virgin olive oil
- 1/4 tsp salt and pepper (each)
- 1 pomegranate, seeds only
- 1/4 cup parsley, for garnish
- 3 tbsp lemon juice
- 2 lemons, cut into wedges (for serving)
Instructions
- Preheat oven to 350°F (180°C). Line a tray with foil and baking paper. Place salmon skin-side down on paper and fold up the foil sides.
- In a saucepan, combine butter, honey, and garlic. Bring to a simmer and let foam for 2 minutes. Pour hot glaze over salmon.
- Sprinkle salt and pepper on the salmon. Cover with parchment and foil to seal loosely. Bake for 15 minutes.
- Uncover the salmon and switch the oven to broil. Place salmon on the middle rack and broil for 7–10 minutes until caramelized.
- Remove from oven and transfer salmon to serving platter using foil overhang. Let cool for 10–15 minutes.
- Mix sour cream, dill, shallot, lemon zest, and salt to make the creamy dill sauce.
- Soak cranberries in hot orange juice for 15 minutes, then drain. Mix with almonds, parsley, olive oil, salt, and pepper to make the tapenade.
- Spread dill sauce generously over cooled salmon. Top with cranberry tapenade.
- Sprinkle pomegranate seeds, chopped parsley, and lemon juice over the top.
- Serve with extra lemon wedges. Cut and serve using a cake server.
Notes
- Let salmon cool before adding dill sauce to prevent melting.
- Make dill sauce and tapenade (without almonds) up to a day ahead.
- Do not reheat; serve warm or room temp for best texture.
- Substitute trout or fillets if whole side of salmon isn’t available.
- Use thermometer for best doneness: 120°F for medium-rare.
