Introduction

This Gordon Ramsay Christmas Salmon is a festive and flavorful dish perfect for holiday gatherings. Tender salmon is glazed with a buttery honey garlic sauce, paired with a refreshing dill sauce and a vibrant cranberry-almond tapenade. It’s an elegant centerpiece that’s surprisingly simple to prepare.

A close-up of a cooked salmon fillet on parchment paper in a baking tray, showing a richly textured surface with a golden-brown sear and herbs mixed into the flesh. The salmon is topped with bright red pomegranate seeds, whole almonds, and thinly sliced almonds, adding layers of red and brown on top of the pink-orange fish. There are small green parsley leaves placed near the salmon, adding a fresh touch. Next to the salmon, there is a white bowl filled with creamy white sauce speckled with dill and small drops of yellow oil. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.2–1.5 kg side of salmon

150g butter

1/2 cup honey

3 cloves garlic, minced

1 1/2 cups sour cream

1/2 cup chopped dill

1/2 grated eschalot

1 1/2 tbsp lemon zest

1 cup dried cranberries, soaked in 1 cup hot orange juice

1 cup toasted almonds

1/3 cup parsley

Pomegranate seeds (for garnish)

Additional parsley (for garnish)

Lemon juice (for finishing)

Instructions

Step 1: Prepare the dill sauce by mixing sour cream, chopped dill, grated eschalot, and lemon zest in a bowl. In a separate bowl, combine soaked cranberries, toasted almonds, and chopped parsley to make the tapenade. Both can be made ahead and chilled.

Step 2: Preheat your oven to 350°F (180°C). Place the seasoned salmon side on a parchment-lined foil sheet ready for glazing.

Step 3: Melt the butter and mix with honey and minced garlic to create the glaze. Pour the glaze evenly over the salmon, then wrap tightly with the foil.

Step 4: Bake the wrapped salmon for 15 minutes until cooked through and tender.

Step 5: Carefully unwrap the salmon, switch your oven to broil, and broil the salmon for 7 to 10 minutes until the glaze bubbles and turns golden.

Step 6: Let the salmon rest for 5 minutes before serving to allow flavors to settle.

Step 7: Serve by topping the salmon with the dill sauce and cranberry-almond tapenade. Garnish with pomegranate seeds, extra parsley, and a squeeze of lemon juice for brightness.

Tips & Variations

For extra flavor, marinate the salmon in a bit of lemon juice and olive oil before glazing.

If you can’t find eschalots, substitute with a small amount of finely chopped shallot or mild onion.

Try swapping almonds for walnuts or pecans in the tapenade for a different nutty profile.

Prepare the dill sauce and tapenade a day in advance to save time on the day of cooking.

FAQs

Can I use salmon fillets instead of a whole side?

Yes, you can use fillets, but adjust the baking time accordingly, as fillets will cook faster—usually about 10-12 minutes before broiling.

What can I substitute for pomegranate seeds if unavailable?

If pomegranate seeds are unavailable, you can use fresh red currants or finely chopped red grapes for a similar pop of color and sweetness.

Dinner

Gordon Ramsay Christmas Salmon Recipe