Christmas Baked Salmon: Easy & Make-ahead
Ingredients
-
1.5 kg skin on, bones removed
-
2 1/4 tsp kosher salt
-
1 tsp black pepper
-
HONEY BUTTER GLAZE:
-
150 g unsalted butter
-
1/2 cup honey
-
3 garlic cloves finely minced (garlic press or knife)
-
CREAMY DILL SAUCE:
-
1 1/2 cups sour cream full fat (low fat is too watery)
-
1/2 cup fresh dill finely chopped (lightly packed cup)
-
1/2 eschallot (French onion)
-
1 1/2 tbsp lemon zest
-
1/2 tsp salt
-
HOLIDAY "TAPENADE":
-
1 cup dried cranberries
-
1 cup orange juice
-
1 cup slivered almonds
-
1/3 cup parsley
-
1/4 tsp salt and pepper
-
1 tbsp extra virgin olive oil
-
FINISHING:
-
Pomegranate seeds
-
1/4 cup fresh parsley
-
3 tbsps lemon juice
-
Mix ingredients in a bowl until smooth. Keep refrigerated until required.
-
Plump cranberries: Heat orange juice in a saucepan over high heat until hot. Turn stove off, add cranberries, cover. Stand 15 minutes, then drain in a colander (discard liquid). Cool.
-
Mix: Mix cranberries, toasted almonds (see Note 3), parsley, salt and olive oil in bowl. Use at room temp.
-
Preheat oven to 180°C/350°F (all oven types).
-
Prepare salmon: Place a large sheet of foil on a tray (double layer for safety is recommended), then top with baking/parchment paper. Place salmon on paper, then fold up the foil sides a bit to cup them so glaze won't run onto tray.
-
Glaze: Place ingredients in a saucepan over medium high heat. Once it started foaming, turn down to medium, let it foam for 2 minutes then remove and pour straight over the salmon.
-
Season: Sprinkle salmon with salt and pepper, putting most of the salt on the thicker part of the salmon.
-
Wrap: Cover salmon with a smaller piece of paper, then foil. Fold and seal up sides to enclose salmon in a parcel – it doesn't need to be 100% tightly sealed.
-
Bake 15 minutes. Remove salmon from oven.
-
Uncover / fold excess paper – Remove paper and foil and paper cover. Fold/scrunch paper and foil sides down to expose salmon surface. Tucking paper down also ensures it won't catch fire when broiling.
-
Grill/broil to brown: Switch oven to gill/boiler on high. Place salmon on middle shelf in the oven and broil 7 to 10 minutes until you get caramelisation mostly on the edges, a bit on top. Don't put it too close to the heat element otherwise paper might catch on fire! Check to ensure salmon is cooked – either pry open in middle to check or use a probe to check internal temperatures.
-
Transfer to plate: Use foil overhang to transfer salmon onto serving platter straight away (otherwise it keeps cooking). Slide the foil then paper out from under the salmon (see video at 1 min 24s or step photos in post), allowing juices to pool on platter (it's gold stuff!).
-
Cool: Loosely cover with foil, then leave to cool for at least 15 minutes, up to 1 hour or longer
-
Dollop then thickly spread with Creamy Dill Sauce (~0.8cm / 1/3" thick layer).
-
Pile over Holiday Tapenade, scatter generously with pomegranate seeds, and then remaining parsley. Squeeze over lemon juice.
-
Serving: Serve with extra lemon wedges so people can add more to taste. Cut into pieces – I use a cake cutter for serving. Encourage people to slop up some of the honey-butter sauce that will be mixed with semi melted Creamy Dill Sauce – it's so good! This dish is best served slightly warm, not piping hot, also excellent at room temp.
Please be mindful of any allergies you and/or your family may have before you try out this recipe.