Nothing says festive like a dish that’s both elegant and bursting with flavor, and this Christmas Baked Salmon with Honey Glaze Recipe hits the spot every time. It’s the perfect centerpiece for your holiday table, balancing sweet, savory, and tangy notes that keep everyone coming back for seconds.

A white parchment paper holds a thick, rectangular piece of roasted orange fish with a slightly crispy edge. On top of the fish, there is a thick, creamy white layer spread evenly. Sprinkled over the creamy layer are small, dark brown raisins, light beige slivered almonds, and bright red pomegranate seeds scattered around. Fresh green parsley leaves are placed on top and around the fish for garnish. The background is a white marbled texture. 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 for holiday dinners many times, and each celebration it shines. It’s not just the gorgeous presentation—it’s the way the honey glaze perfectly caramelizes while the creamy dill sauce adds a refreshing contrast. Plus, the festive tapenade brings a burst of color and texture that makes it truly special.

Simple, impressive centerpiece: It looks gourmet but is surprisingly easy to prepare, perfect for holiday hosting stress.
Lush combination of flavors: Honey glaze sweetness balanced with creamy dill and bright holiday tapenade hits all the right notes.
Flexible for different gatherings: Works beautifully served warm or at room temperature, making it great for buffets or sit-down meals.
Customizable and adaptable: You can tweak herbs, nuts, or side components based on your pantry and guests’ preferences.

Ingredients & Why They Work

This recipe blends classic holiday ingredients with a fresh twist. The honey butter glaze caramelizes perfectly on the salmon, while the creamy dill sauce cools and balances each bite. And that holiday tapenade? It adds festive color and delightful textures that make the dish sing.

Flat lay of a fresh salmon side with skin on, two whole clean white eggs, a small white ceramic bowl of unsalted butter cubes, a small white ceramic bowl filled with golden honey, three peeled garlic cloves, a small white ceramic bowl of full fat sour cream, a small white ceramic bowl with finely chopped fresh dill, half a whole fresh eschallot, a small white ceramic bowl with bright lemon zest, a small white ceramic bowl of coarse kosher salt, a small white ceramic bowl of dried red cranberries, a small white ceramic bowl of fresh orange juice, a small white ceramic bowl of toasted slivered almonds, a small white ceramic bowl of roughly chopped fresh parsley, a small white ceramic bowl of extra virgin olive oil, one whole pomegranate and a small white ceramic bowl filled with ruby red pomegranate seeds, two fresh whole lemons each cut into six wedges, all arranged in perfect symmetry 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: I recommend getting a whole side with skin on and bones removed—it makes cooking and serving a breeze.
Salt and black pepper: Kosher salt is ideal for seasoning here; it’s less salty by volume than table salt, giving you more control.
Unsalted butter: This lets the honey’s sweetness shine without extra saltiness.
Honey: Use a good-quality, runny honey for best glaze texture and flavor.
Garlic cloves: Fresh garlic minced finely gives just the right savory punch.
Sour cream: Full-fat sour cream is essential for that creamy dill sauce texture—low-fat gets watery and sad.
Fresh dill: It’s the classic herb for salmon and adds a bright, herbaceous note.
Eschallot: Adds subtle onion sweetness to the sauce without overpowering.
Lemon zest and juice: Necessary to cut through richness and brighten flavors.
Dried cranberries: Plumped in orange juice for juicy bursts that complement the salmon.
Slivered almonds: Toasted for crunch and warm nuttiness—don’t skip this step!
Parsley: Fresh parsley adds a fresh herbal note and lifts the dish visually.
Pomegranate seeds: These jewel-like seeds bring a festive pop of color and juicy texture.

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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 making this Christmas Baked Salmon with Honey Glaze Recipe my own with small twists. Sometimes I swap the almonds for pistachios or walnuts depending on what’s on hand. Other times I brighten the dill sauce with a little extra lemon zest because I’m a citrus fiend. Feel free to tweak to match your style and crowd.

Variation: One year, I made individual salmon portions instead of a full side — they cooked faster and looked stunning plated. Perfect if you want a fancy presentation without fuss.
Dairy-free variation: Swap sour cream for thick hummus and use fresh cilantro instead of parsley for a Middle Eastern vibe — equally festive and delicious.
Nut alternatives: If you’re allergic, toasted pepitas or sunflower seeds provide a similar crunch that compliments the tapenade well.

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

A large piece of cooked salmon with pink, flaky layers is topped with a thick layer of white sauce, which is generously covered with a colorful mix of red pomegranate seeds, dark dried fruit, toasted slivered nuts, and green chopped herbs. A silver fork is pulling a small piece off the salmon, slightly breaking the layers. The dish is served on a white plate resting on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Whip Up the Creamy Dill Sauce

Start by mixing full-fat sour cream, chopped fresh dill, finely grated eschallot, lemon zest, and salt in a bowl until smooth. I do this ahead so the flavors meld perfectly while I prep the salmon. Keep it refrigerated until serving — it’s the cool, luscious counterpoint to the warm salmon.

Step 2: Get the Holiday Tapenade Ready

Heat up the orange juice until just hot, then pour it over dried cranberries to plump them up. Cover and let them soak 15 minutes, then drain. Mix the cranberries with toasted slivered almonds, chopped parsley, a pinch of salt and pepper, and a drizzle of olive oil. This tapenade is what turns the dish festive — the texture and sweet-tart zing are magic on the salmon.

Step 3: Prepare and Glaze the Salmon

Preheat your oven to 180°C (350°F). Lay a double layer of foil on a tray, topped with parchment paper, and place the salmon skin-side down on the paper. I fold the foil edges up a bit to catch any glaze drips — makes cleanup simple.

For the glaze, melt butter over medium-high heat, then add honey and minced garlic. Let it foam gently for a couple of minutes—this step caramelizes the honey nicely. Pour the glaze over the salmon, then season with salt and pepper, especially on the thickest part of the fish.

Step 4: Bake and Broil to Perfection

Wrap the salmon loosely with parchment and foil — no need for a tight seal, just enough to hold it. Bake for 15 minutes, then carefully remove the cover, folding the foil sides away to expose the surface. Switch your oven to the broiler (grill) setting and broil for 7 to 10 minutes, watching for caramelization edges and lovely browning on top.

Pro tip: Don’t place the salmon too close to the broiler element or the paper might catch fire! Keep it on the middle rack and check often. You can test doneness by gently flaking the thickest part or use a probe thermometer (ideal internal temp is 49–54°C/120–130°F for medium-rare to medium).

Step 5: Let It Rest and Assemble

Using the foil overhang, gently transfer the salmon to your serving platter and slide off the parchment and foil carefully — those pooled honey-butter juices are pure gold. Loosely cover the salmon and let it rest for at least 15 minutes; this resting is key so the salmon keeps its juiciness and the flavors settle.

Once rested, spread a thick layer of the creamy dill sauce over the salmon, then pile on the holiday tapenade. Finish with a generous scattering of pomegranate seeds and parsley, and a good squeeze of fresh lemon juice. Serve with extra lemon wedges — I always have plenty on the side so everyone can brighten their plate to taste.

Top Tip

From my many rounds of perfecting this Christmas Baked Salmon with Honey Glaze Recipe, I’ve gathered some key tips that truly make a difference in results—and hopefully your cooking journey too.

Use skin-on salmon: The skin helps keep the salmon intact and locks in moisture during cooking, even if you don’t plan on eating it.
Don’t skip the broil step: It adds that irresistible caramelized finish on top and edges that makes everyone say “wow!”
Toast your almonds before mixing: The warming smell in the kitchen tells you the almonds are ready. Plus, they get that lovely crunch and flavor.
Let salmon rest after baking: It prevents the juice from running out when sliced and keeps your salmon moist and tender.

How to Serve Christmas Baked Salmon with Honey Glaze Recipe

Christmas Baked Salmon - Serving Suggestion

Garnishes

I always top this dish with bright pomegranate seeds and a sprinkle of fresh parsley — not only do they add a gorgeous pop of color, but the seeds burst with juice that complements the sweet glaze perfectly. Don’t skip the fresh lemon juice either; it adds a zesty brightness that ties every bite together.

Side Dishes

My go-to sides for this Christmas Baked Salmon with Honey Glaze Recipe are roasted baby potatoes tossed with rosemary and garlic, honey-glazed carrots, or a crisp green salad with a lemon vinaigrette. I find the simplicity of the sides lets the salmon shine without competing, while the fresh, herbaceous notes complement the dish wonderfully.

Creative Ways to Present

For special occasions, I’ve served the salmon whole on a large wooden cutting board, surrounded by piles of tapenade, sliced lemons, and little bowls of extra creamy dill sauce. It creates a relaxed, shareable vibe that guests love. Another idea is plating individual portions with a dollop of sauce and a small side salad, which makes it look restaurant-quality but takes minimal extra effort.

Make Ahead and Storage

Storing Leftovers

I wrap leftover salmon tightly in foil or plastic wrap and keep it in the fridge for up to 3–4 days. I always allow it to come to room temperature before serving again because the honey butter sauce firms up chilling otherwise, and I want that luxurious, silky texture back.

Freezing

I’ve frozen this dish once or twice—best to freeze the cooked salmon without the cream sauce or tapenade, which don’t freeze well. When ready to serve, thaw overnight in the fridge, gently reheat the salmon on low in the oven, then freshly prepare the sauce and tapenade to keep flavors vibrant.

Reheating

Reheating this salmon gently is key. I usually warm leftovers in a low 50°C (120°F) oven for about 10 minutes, covered loosely with foil to prevent drying, or just bring it to room temp and serve it slightly warm. Avoid microwaving because it melts the creamy sauce and ruins the texture.

Frequently Asked Questions:

Can I use salmon fillets instead of a whole side?

Absolutely! If you prefer smaller portions, salmon fillets work well. Bake them in foil for 10 minutes, then broil for another 10 minutes to caramelize the glaze. Just keep an eye on cooking times as they’ll vary with thickness.

Is this recipe suitable for dairy-free diets?

Yes! You can replace the sour cream in the dill sauce with thick hummus (choose a creamy variety), and swap parsley for fresh cilantro for a Middle Eastern twist. Also, use ghee or clarified butter in the glaze instead of regular butter for a dairy-free option.

Can I prepare this dish ahead of time?

You can prepare the creamy dill sauce and holiday tapenade up to 24 hours in advance. Toast almonds just before mixing for freshness. The salmon is best baked the day you’re serving it for optimal texture and flavor, but you can bake it a day ahead and serve it at room temperature if needed.

What if I don’t have a broiler/grill in my oven?

No problem! Simply crank your oven to its highest temperature and bake the salmon uncovered to encourage browning and caramelization. Keep a close eye to avoid burning, and bake slightly longer if you want more color on top.

Final Thoughts

This Christmas Baked Salmon with Honey Glaze Recipe holds a special place in my holiday traditions because it’s both comforting and festive, without demanding hours in the kitchen. I hope when you try it, it becomes a go-to for your celebrations as well. As you share it with those you love, I bet it’ll turn into a beloved classic—just like it did in my family.