Skip to content

Christmas Baked Salmon

Recipes Details

Preparation Time:

15-20 mins

Cooking Time:

15 mins

Servings:

3-4

Ingredients

  • 1.2kg salmon
  • 1 tsp salt
  • 1 tsp black pepper powder
  • 150g unsalted butter
  • 150g honey
  • 3 cloves garlic (minced)

Sour Cream Dill Sauce

  • 300g sour cream
  • 15g fresh dill (finely chopped)
  • 15g French onion (finely grated)
  • 1 1/2 tbsp lemon zest
  • 1/4 tsp salt

Cranberries Topping

  • 140g dried cranberries (finely chopped)
  • 130g toasted almond (slivered)
  • 10g parsley (chopped)
  • 1/4 tsp salt
  • 1/4 tsp white pepper powder
  • 1 tbsp olive oil

Garnishing

  • 1 pomegranate
  • 5g parsley (chopped)
  • 2 lemons

Kitchen Appliances:

Method

Sour Cream Dill Sauce
1. Mix all the ingredients together until smooth.
2. Seal the sauce with cling wrap.
3. Keep refrigerated for later.

Cranberries Topping
1. Mix dried cranberries, toasted almonds, chopped parsley with olive oil.
2. Season with salt and black pepper powder.
3. Set aside for later.

Salmon
1. Preheat oven to 180°C.
2. On a baking tray, place salmon on a baking foil lined with parchment paper.
3. In a saucepan, melt the unsalted butter over high heat. Gently stir until completely melted.
4. Reduce the heat to low, then add in honey and minced garlic. Stir to mix well.
5. Once it starts foaming, turn off the heat to let the mixture cool down.
6. Pour the sauce over the salmon. Season with salt and pepper.
7. Cover a smaller piece of parchment paper and baking foil on the salmon. Fold the sides to seal up.
8. Bake in the oven for 15 minutes.
9. When cooked, transfer salmon onto a serving platter.
10. Pipe/dollop the Sour Cream Dill Sauce on top of the salmon and pile with the cranberries topping.
11. Garnish with pomegranate seeds, lemon wedges and chopped parsley.
12. Enjoy!