Description
Gordon Ramsay’s Christmas Salmon features a tender, flaky salmon side glazed with a sweet honey garlic butter, baked and broiled to perfection. Served with a refreshing dill sour cream sauce and a vibrant cranberry-almond tapenade, this festive dish is garnished with pomegranate seeds and fresh parsley, creating a stunning centerpiece for holiday celebrations.
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
Tapenade
- 150 g dried cranberries soaked in 240 ml hot orange juice
- 120 g toasted almonds
- 80 ml chopped fresh parsley
Garnish
- Pomegranate seeds, for garnish
- Fresh parsley, for garnish
- Lemon juice, to taste
Instructions
- Prepare Dill Sauce and Tapenade: Combine all dill sauce ingredients in a bowl and mix well until smooth and creamy. In a separate bowl, soak dried cranberries in hot orange juice until plump, then mix with toasted almonds and chopped parsley to create the festive tapenade. Refrigerate both mixtures until ready to serve.
- Season and Set Up Salmon: Preheat your oven to 180°C (350°F). Place the side of salmon, seasoned as preferred, on a parchment-lined foil sheet on a baking tray, ensuring it is ready for glazing.
- Make and Apply Glaze: Melt the unsalted butter gently, then mix in honey and minced garlic to create a flavorful glaze. Pour this mixture evenly over the salmon, making sure it is well coated. Wrap the salmon tightly with the foil to seal in moisture.
- Bake the Salmon: Place the wrapped salmon on a baking tray and bake in the preheated oven for 15 minutes to cook through while locking in flavors and succulence.
- Broil for Finish: Carefully unwrap the salmon and switch the oven to broil. Place the uncovered salmon under the broiler for 7 to 10 minutes, watching closely until the glaze bubbles and develops a beautiful golden brown color.
- Rest the Salmon: Remove the salmon from the oven and let it rest for 5 minutes. This allows the juices to redistribute throughout the fish, ensuring it’s moist and tender when served.
- Garnish and Serve: Spoon the dill sauce over the salmon and add the cranberry-almond tapenade on top. Scatter pomegranate seeds and fresh parsley over the dish and finish with a splash of lemon juice to brighten the flavors before serving.
Notes
- Use fresh, high-quality salmon for the best flavor and texture.
- Soaking cranberries in hot orange juice softens them and adds a citrusy sweetness enhancing the tapenade.
- Wrapping the salmon tightly in foil helps keep it moist during baking.
- Watching closely during broiling prevents the glaze from burning.
- You can prepare the dill sauce and tapenade a day ahead to save time on the day of serving.
