Honey-Glazed Christmas Salmon

why make this recipe

This Honey-Glazed Christmas Salmon is simple, fast, and full of flavor. It looks bright and festive on the table. The sweet glaze, creamy dill sauce, and tart cranberry-almond tapenade make each bite balanced and special.

introduction

This dish pairs a sticky honey-soy glaze with fresh sides. You can make the sauces ahead. It works for a weeknight dinner or a holiday meal. The recipe is easy for cooks of any level.

how to make Honey-Glazed Christmas Salmon

1. Mix the honey, soy sauce, and minced garlic to make the glaze.
2. Brush the glaze on the salmon fillets and bake.
3. Broil a few minutes to get a caramelized top.
4. While salmon cooks, mix the dill sauce and pulse the tapenade.
5. Plate the salmon and top with the dill sauce and cranberry-almond tapenade.

Ingredients :

• Salmon fillets
• Honey
• Soy sauce
• Garlic
• Dill sauce (sour cream, dill, lemon juice)
• Cranberry-almond tapenade (cranberries, almonds, olive oil, garlic, parsley)

Directions :

Preheat the oven to 375°F (190°C). In a small bowl, mix honey, soy sauce, and minced garlic. Place the salmon fillets on a baking sheet and brush with the honey mixture. Bake for 15-20 minutes, or until the salmon is cooked through. Switch to broil for the last 2-3 minutes to caramelize the glaze. For the dill sauce, mix sour cream, chopped dill, and lemon juice in a bowl. For the cranberry-almond tapenade, combine cranberries, chopped almonds, olive oil, minced garlic, and parsley in a food processor and blend until chunky. Serve the salmon topped with dill sauce and cranberry-almond tapenade.

how to serve Honey-Glazed Christmas Salmon

Serve warm on a platter. Spoon the dill sauce over each fillet and add a spoonful of the cranberry-almond tapenade. Good sides: roasted potatoes, steamed green beans, or a simple salad. Garnish with lemon wedges and extra parsley.

how to store Honey-Glazed Christmas Salmon

• Fridge: Store cooked salmon in an airtight container for up to 3 days. Keep sauces in separate containers.
• Freezer: You can freeze cooked salmon for up to 1 month, wrapped well. Thaw in the fridge before reheating.
• Reheat gently in a low oven (about 275°F / 135°C) until warm to avoid drying.

tips to make Honey-Glazed Christmas Salmon

• Pat salmon dry before glazing for a better sear.
• Use room temperature salmon so it cooks evenly.
• Watch the broiler closely to avoid burning the glaze.
• Make the tapenade a few hours ahead so flavors meld.
• Taste and adjust lemon or salt in the dill sauce at the end.

variation (if any)

• Use maple syrup instead of honey for a deeper flavor.
• Replace almonds with walnuts or pecans for a different crunch.
• Make the tapenade sweeter by adding a touch of orange zest.
• Grill the salmon instead of baking for a smoky note.

FAQs

Q: Can I use frozen salmon?
A: Yes. Thaw fully in the fridge before cooking for even results.

Q: Is soy sauce necessary?
A: It adds salt and depth. You can use low-sodium soy or tamari if you prefer.

Q: Can I skip the tapenade or dill sauce?
A: Yes. The salmon is tasty with just the glaze, but the sauces add contrast and color.

Q: How do I know when the salmon is done?
A: It flakes easily with a fork and reaches about 125–130°F (52–54°C) for medium. Cook a little longer if you want it well done.

Q: Can I prepare sauces ahead of time?
A: Yes. Both the dill sauce and tapenade keep well in the fridge for 1–2 days.

Conclusion

For another simple make-ahead holiday salmon idea, see Christmas Baked Salmon: Easy & Make-ahead – RecipeTin Eats.

Honey-Glazed Christmas Salmon

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• Author: kaoucheegmail-com
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free

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Description

This Honey-Glazed Christmas Salmon is simple, fast, and full of flavor, making it perfect for a festive dinner.

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Ingredients

Scale 1x2x3x

• 4 salmon fillets
• 1/4 cup honey
• 1/4 cup soy sauce
• 2 cloves garlic, minced
• 1/2 cup sour cream
• 1/4 cup fresh dill, chopped
• 2 tablespoons lemon juice
• 1/2 cup cranberries
• 1/2 cup almonds, chopped
• 2 tablespoons olive oil
• 1 clove garlic
• 2 tablespoons fresh parsley, chopped

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Instructions

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, mix honey, soy sauce, and minced garlic.
3. Place the salmon fillets on a baking sheet and brush with the honey mixture.
4. Bake for 15-20 minutes, or until the salmon is cooked through.
5. Switch to broil for the last 2-3 minutes to caramelize the glaze.
6. For the dill sauce, mix sour cream, chopped dill, and lemon juice in a bowl.
7. For the cranberry-almond tapenade, combine cranberries, chopped almonds, olive oil, minced garlic, and parsley in a food processor and blend until chunky.
8. Serve the salmon topped with dill sauce and cranberry-almond tapenade.

Notes

Pat salmon dry before glazing for a better sear. Use room temperature salmon so it cooks evenly.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 serving
• Calories: 380
• Sugar: 20g
• Sodium: 600mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 70mg

Keywords: salmon, holiday recipe, easy dinner, festive, seafood