There’s something truly magical about a dish that brings together sweet, savory, and bright flavors all in one bite. This Christmas Baked Salmon with Honey Glaze Recipe perfectly captures that harmony—a beautiful centerpiece that tastes as festive as it looks on your holiday table.

A large rectangular piece of cooked salmon with a rich orange color forms the base layer, resting on white parchment paper atop a white marbled surface. The second layer is a thick covering of creamy white sauce spread evenly over the salmon. On top, there is a vibrant mix of small red pomegranate seeds, dark raisins, and light brown toasted slivered almonds scattered across the sauce. Fresh green parsley leaves garnish the dish, adding bright green spots throughout. The edges of the salmon have a slight golden brown color from cooking. There is a visible pool of golden oil or sauce gathered around the edges. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Christmas Baked Salmon with Honey Glaze Recipe
Top Tip
How to Serve Christmas Baked Salmon with Honey Glaze Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Christmas Baked Salmon with Honey Glaze Recipe

Why You'll Love This Recipe

I’ve made this Christmas Baked Salmon with Honey Glaze Recipe several times now, and each holiday it’s the star that everyone asks for seconds of. The balance of the honey glaze with garlic butter and creamy dill sauce feels festive yet comforting, making it the perfect dish to impress without stress.

Effortless elegance: The honey glaze creates a gorgeous caramelized finish that looks and tastes like you spent hours in the kitchen, but it’s surprisingly simple.
Flavor layers: From the tangy creamy dill sauce to the crunchy almond and cranberry tapenade, every forkful is a delightful mix of textures and tastes.
Feeds a crowd: This recipe is designed for a large salmon side, perfect for holiday gatherings where you want something delicious and shareable.
Make-ahead friendly: Prep most components a day ahead, which frees you up to enjoy the festivities rather than fussing in the kitchen.

Ingredients & Why They Work

Every ingredient in this Christmas Baked Salmon with Honey Glaze Recipe plays an essential role. The honey and butter create a luscious glaze that caramelizes beautifully, while fresh dill lightens the dish with a fragrant herbaceous note. Toasted almonds add crunch, and the cranberries bring just the right touch of holiday tartness.

Flat lay of a whole fresh salmon side with skin on, two whole uncracked brown eggs, a small white ceramic bowl of pale yellow unsalted butter, a small white ceramic bowl of golden honey, three fresh garlic cloves, a small white ceramic bowl of thick white sour cream, a small bunch of fresh dill with feathery green sprigs, a small white ceramic bowl with a halved light purple eschallot finely grated, two bright yellow whole lemons cut into wedges, a small white ceramic bowl with bright orange lemon zest, a small white ceramic bowl of dried deep red cranberries, a small white ceramic bowl of glossy slivered toasted almonds, a small white ceramic bowl of roughly chopped fresh parsley, a small white ceramic bowl of vibrant ruby red pomegranate seeds, a small white ceramic bowl of rich golden extra virgin olive oil, and a small white ceramic bowl of freshly squeezed bright yellow lemon juice, all arranged in perfect symmetry with realistic proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Salmon side: Choosing a whole side with skin on but bones removed helps keep the fish together while baking and makes serving easier—plus it holds the glaze perfectly.
Salt and black pepper: Simple seasoning that lets the salmon's natural flavors shine. I recommend kosher salt for an even, just-right seasoning.
Butter: Unsalted butter is best here so you control the salt level, but ghee also works great for dairy-free versions.
Honey: Adds natural sweetness that balances the savory garlic and salmon without overpowering.
Garlic cloves: Fresh minced garlic in the glaze is what takes this recipe from good to unforgettable with its warm aroma and flavor.
Sour cream: Use full-fat for a creamy texture in the dill sauce; low-fat versions can get watery and lose that rich mouthfeel.
Fresh dill: This herb brightens the creamy sauce perfectly—if you can’t find dill, chives make a great substitute.
Eschallot: Adds subtle oniony sharpness for complexity in the creamy sauce.
Lemon zest and juice: These add freshness and help cut through the richness of the salmon and butter glaze.
Dried cranberries: Plumping them in warm orange juice makes them juicy and tender, complementing the almonds and parsley in the tapenade.
Slivered almonds: Toasted for crunch and a nutty flavor that contrasts beautifully with the soft salmon.
Parsley: Adds color and a pop of herbal freshness to the tapenade and final garnish.
Pomegranate seeds: These jewel-like seeds provide pops of color and juicy sweetness that feel utterly festive.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love adding my own little twists depending on the season or mood. Don’t hesitate to swap in what you have on hand or customize the toppings to suit your taste — this recipe is super flexible without ever losing its festive charm.

Variation: One year, I swapped out the dried cranberries for chopped dried cherries and added a little orange zest to the tapenade — it was a hit, with an even deeper tart note that complemented the glaze so well.
Dairy-free option: I’ve made it with ghee instead of butter for the glaze and hummus replacing sour cream in the dill sauce—still just as creamy and perfect for allergy-friendly dinners.
Salmon fillets: If you can’t find a whole salmon side, use thick fillets and adjust the baking time a bit — it’s a great option for smaller gatherings.

Step-by-Step: How I Make Christmas Baked Salmon with Honey Glaze Recipe

The dish shows a thick piece of cooked salmon with a light pink and flaky texture, sitting on a white marbled surface. It is topped with a creamy white sauce that spreads thinly over the salmon. On top of the sauce is a colorful mix of bright red pomegranate seeds, dark raisins, light toasted slivered almonds, and finely chopped green herbs scattered evenly. A fork is placed near the salmon, breaking off a tender piece. The sauce and toppings spill slightly around the base, adding a mix of textures and colors around the salmon. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepare the Creamy Dill Sauce and Tapenade

Start by mixing the creamy dill sauce ingredients in a bowl until smooth. Pop it in the fridge to chill while you prep the rest. Next, plump your dried cranberries in hot orange juice—this step is a game-changer for texture and flavor, so don’t skip it! Once soaked, drain and mix them with toasted almonds, parsley, salt, and olive oil. Let this sit at room temp to bring all those flavors together.

Step 2: Get Your Oven and Salmon Ready

Preheat your oven to 180°C (350°F). I always line my baking tray with a double layer of foil topped with parchment paper to keep things tidy and make cleanup a breeze. Place the salmon on the paper and fold the foil up slightly around the edges to catch the glaze when you pour it over.

Step 3: Make the Honey Butter Glaze and Glaze the Salmon

In a saucepan over medium-high heat, melt the butter with honey and minced garlic. When it starts foaming, turn the heat down a bit and keep it foaming for about 2 minutes—this develops that gorgeous caramelization later on. Pour the warm glaze immediately over your salmon, then season with salt and pepper, focusing on the thickest parts. Cover with a smaller piece of parchment and then foil, sealing it like a parcel but not too tight.

Step 4: Bake and Finish with Broil for Perfect Caramelization

Bake the salmon for about 15 minutes, then remove from the oven. Unwrap and fold down the foil and paper around the edges to expose the top of the salmon. Switch your oven to broil (or grill) on high, slide the salmon onto the middle rack, and broil it for 7 to 10 minutes until the edges caramelize and develop that heavenly golden-brown color. Keep an eye on it, adjusting the rack position if needed to avoid burning.

Step 5: Rest and Assemble Your Christmas Baked Salmon

Use the foil overhang to carefully transfer the salmon to a serving platter, letting the juices pool — that's where the magic lives! Loosely cover with foil and let it rest for at least 15 minutes. When ready to serve, spread a thick layer of the creamy dill sauce, heaping the holiday tapenade on top, then generously scatter pomegranate seeds and parsley. Finish with a good squeeze of fresh lemon juice—it really lifts the whole dish.

Top Tip

Over the years, I’ve learned a few tricks that make the Christmas Baked Salmon with Honey Glaze Recipe foolproof and extra special — these little details will make you look like a pro in the kitchen.

Plump the Cranberries: Don’t skip soaking dried cranberries in warm orange juice—it softens them so nicely, making the tapenade zing with mellow fruitiness.
Use the Foil Overhang: When transferring the salmon to your serving platter, use the foil edges like handles to keep the fish intact and avoid breaking apart.
Broil for Browning: The broiler step is crucial for that sweet caramelization on the glaze—watch closely and remove as soon as you see the edges turning golden but not burnt.
Avoid Overcooking: Salmon can go from perfect to dry quickly; test doneness by carefully prying the thickest part — it should flake easily but still be moist.

How to Serve Christmas Baked Salmon with Honey Glaze Recipe

Christmas baked salmon - Serving Suggestion

Garnishes

I always love the pop of color and refreshing bite that pomegranate seeds add—it feels so festive and visually stunning. Fresh parsley sprinkled over the top gives it a lively green note, plus the squeeze of bright lemon juice right before serving makes everything sing.

Side Dishes

For sides, I often serve this with roasted baby potatoes tossed in rosemary and sea salt, a simple winter green salad with citrus vinaigrette, or some buttery garlic sautéed green beans. These sides balance the richness nicely and keep the meal light yet satisfying.

Creative Ways to Present

If you want to dress things up for a special crowd, try plating the salmon on a large wooden board lined with fresh greens like arugula or watercress, then spoon on your toppings generously. I’ve also served it on individual plates with a small dollop of sauce and tapenade on the side so guests can add as much as they like.

Make Ahead and Storage

Storing Leftovers

I usually store any leftovers in an airtight container in the fridge for up to 3-4 days. Because the creamy dill sauce can loosen a bit, I recommend letting the salmon come to room temperature before serving again. Avoid microwaving as the sauce may separate.

Freezing

While I haven’t personally frozen the whole assembled dish, I do freeze cooked salmon pieces without toppings for up to a month. Just thaw gently in the fridge and add fresh sauce and tapenade when ready to serve for the best texture.

Reheating

To warm leftovers, I gently heat salmon on low in the oven (around 120°C/250°F) wrapped loosely in foil to keep moisture in, about 10-15 minutes. Add fresh lemon juice and reapply the creamy dill sauce and tapenade before serving to refresh the flavors.

Frequently Asked Questions:

Can I use salmon fillets instead of a whole side?

Absolutely! You can use thick fillets and adjust the baking time slightly, baking for around 10 minutes and then broiling for another 10 minutes. This is great for smaller gatherings or if you don’t have access to a full salmon side.

How do I prevent the salmon from drying out?

The key is not to overcook it. Bake it just until it’s nearly done, then use the broiler briefly to get the glaze nice and caramelized. Resting the salmon after cooking helps redistribute juices for moist, tender bites.

Can I make this recipe ahead of time?

Yes! Most of the components like the creamy dill sauce and holiday tapenade can be made up to 24 hours in advance. The salmon itself is best cooked fresh on the day of serving, but you can have it prepped and ready to pop into the oven.

What can I substitute if I have nut allergies?

For those with nut allergies, you can swap the slivered almonds in the tapenade for toasted pumpkin seeds or sunflower seeds. They still add that satisfying crunch without compromising flavor.

Final Thoughts

This Christmas Baked Salmon with Honey Glaze Recipe is one of those dishes I always turn to when I want to create something special yet approachable. It’s full of festive flavors and textures, always impresses guests, and leaves the kitchen smelling incredible. I honestly can’t recommend it enough — give it a try, and I promise it might just become your new holiday tradition!