Description
Gordon Ramsay’s Christmas Salmon is a festive and flavorful baked salmon dish featuring a honey-garlic butter glaze, paired with a refreshing dill sauce and a vibrant cranberry almond tapenade. This elegant recipe is perfect for holiday gatherings, offering a beautiful presentation and a harmonious balance of sweet, tangy, and savory flavors.
Ingredients
Scale
Salmon and Glaze
- 1.2–1.5 kg side of salmon
- 150 g unsalted butter
- 120 ml honey
- 3 cloves garlic, minced
Dill Sauce
- 360 ml sour cream
- 120 ml chopped fresh dill
- 1/2 grated eschalot
- 1 1/2 tbsp lemon zest
Cranberry Almond Tapenade
- 150 g dried cranberries
- 240 ml hot orange juice (for soaking)
- 120 g toasted almonds, chopped
- 80 ml chopped fresh parsley
Garnish
- Pomegranate seeds
- Fresh parsley
- Lemon juice, to taste
Instructions
- Prepare Dill Sauce and Tapenade: Combine sour cream, chopped fresh dill, grated eschalot, and lemon zest in a bowl; mix thoroughly to create the dill sauce. In a separate bowl, soak dried cranberries in hot orange juice until plump, then combine soaked cranberries with toasted chopped almonds and chopped fresh parsley to make the tapenade. Refrigerate both mixtures until ready to serve.
- Preheat Oven and Prepare Salmon: Preheat your oven to 180°C (350°F). Season the salmon side as desired then place it on a parchment-lined foil sheet on a tray to prepare for glazing and baking.
- Make Honey Garlic Butter Glaze: Melt the unsalted butter gently, then mix in honey and minced garlic until well combined. Pour this glaze evenly over the salmon, ensuring full coverage.
- Wrap and Bake: Wrap the glazed salmon tightly in the parchment-lined foil to seal in moisture. Place the foil-wrapped salmon on a baking tray and bake in the preheated oven for 15 minutes.
- Broil for Finish: Carefully unwrap the salmon foil to expose the surface. Switch the oven setting to broil (grill). Place the salmon under the broiler for 7 to 10 minutes, watching closely until the glaze bubbles and becomes a golden brown crust.
- Rest the Salmon: Remove the salmon from the oven and let it rest for 5 minutes. This step allows the juices to redistribute, ensuring moist and tender fish upon serving.
- Assemble and Garnish: Spoon the chilled dill sauce generously over the baked salmon, then add the cranberry almond tapenade on top. Scatter pomegranate seeds and fresh parsley over the dish. Finish with a splash of fresh lemon juice to brighten the flavors before serving.
Notes
- Ensure the salmon is fresh and of high quality to maximize flavor and texture.
- Soaking cranberries in hot orange juice softens them and infuses citrus flavor, but this step can be done an hour ahead of time.
- While broiling, monitor the salmon carefully to prevent burning the glaze.
- This dish pairs well with simple sides like steamed green beans or roasted potatoes.
- Leftovers can be stored refrigerated for up to two days but are best enjoyed fresh.
