This baked salmon has been my go-to for special dinners and relaxed gatherings for years. I first developed this combination during a chilly winter when I wanted something that felt festive but wasn’t fussy: a whole side of salmon glazed with honey-butter, finished under the broiler for a caramelized top, then layered with a cool dill-sour cream and a bright, textured cranberry-almond tapenade. The contrast between the warm, tender fish and the cool herb sauce, plus the crunchy, citrusy tapenade, is what makes it unforgettable. The dish looks impressive on a platter, yet it comes together with pantry-friendly ingredients and straightforward steps.

I discovered how well pomegranate seeds and toasted slivered almonds lift the flavor when I made this for a family birthday; my usually reserved uncle asked for seconds and wanted the recipe. The salmon stays moist thanks to a covered initial bake and a short broil to color the glaze, so you won’t overcook it. Serve it warm or at room temperature; either way the balance of sweet, citrus, herb, and savory keeps people reaching for more. This version scales easily from intimate dinners to larger holiday spreads and feels elegant without excessive fuss.

Ingredients

• Salmon side: One side of salmon, skin on, about 2.5–3.3 pounds, bones removed. Look for wild or responsibly farmed fillets with bright color and a clean smell; the skin helps protect the fish while baking.
• Seasoning: 2 1/4 teaspoons kosher salt and 1 teaspoon freshly ground black pepper to season the fish evenly for balanced flavor.
• Glaze: 5 1/4 ounces unsalted butter (about 150 g), 1/2 cup honey, and 3 garlic cloves minced. The butter-honey mix browns quickly under the broiler—watch carefully.
• Dill cream: 1 1/2 cups full-fat sour cream, 1/2 cup chopped fresh dill, 1/2 medium shallot (grated), 1 1/2 tablespoons lemon zest, and 1/2 teaspoon kosher salt for a bright, cooling finish.
• Tapenade: 1 cup dried cranberries soaked in 1 cup hot orange juice, drained; combined with 1 cup toasted slivered almonds, 1/3 cup chopped parsley, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1 tablespoon olive oil for texture and citrus lift.
• Garnish & finish: seeds of 1 pomegranate, 1/4 cup chopped parsley for garnish, 3 tablespoons lemon juice, and 2 lemons cut into wedges for serving.

Instructions

Preheat and prepare: Preheat the oven to 350°F (180°C). Line a rimmed baking tray with aluminum foil and a layer of parchment for easy cleanup and to prevent the glaze from sticking. Position your oven rack so the fish will be about 6 inches from the broiler element for the final caramelizing step. Make the glaze: Melt the butter in a small saucepan over low heat, add the honey and minced garlic, and whisk until combined. Keep warm but do not boil—gentle heat helps the honey and butter marry without burning the garlic. Taste and adjust if you want slightly more lemon later. Season and glaze the salmon: Place the salmon skin-side down on the prepared tray. Pat the fish dry with paper towels to help the glaze adhere. Sprinkle 2 1/4 teaspoons kosher salt and 1 teaspoon black pepper evenly over the top, then pour the warm glaze over the fish, spreading it to coat the surface. Cover and bake: Tightly tent the salmon with foil so steam helps keep it moist and bake at 350°F for 15 minutes. This gentle covered bake cooks the fish through without drying the surface while allowing the flavors to infuse. Uncover and broil: Remove the foil and switch to broil. Broil the salmon about 7–10 minutes until the glaze is golden and the top has slight caramelized spots; the exact time depends on thickness—look for an internal temperature of 125–130°F for medium-rare to medium, or until the flesh flakes easily with a fork. Rest and transfer: Let the salmon rest at least 15 minutes after removing from the oven. Resting lets the juices redistribute and makes the fish easier to transfer to a platter without falling apart. Prepare the dill cream: Whisk together the sour cream, chopped dill, grated shallot, lemon zest, and 1/2 teaspoon kosher salt. Chill the sauce while the fish rests so flavors meld and the cream stays cool when spread over the warm salmon. Make the tapenade: Soak the dried cranberries in 1 cup hot orange juice for 15 minutes, then drain well. Toss drained cranberries with toasted slivered almonds, chopped parsley, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1 tablespoon olive oil. The orange soak plumps the berries and adds citrus depth. Finish and serve: Spread a generous layer of the chilled dill cream over the cooled salmon, then spoon the cranberry-almond tapenade on top. Scatter pomegranate seeds and chopped parsley, then drizzle 3 tablespoons lemon juice over the top. Serve with lemon wedges. The fish can be enjoyed warm or at room temperature.

Storage Tips

Cool the fish to room temperature no longer than two hours after cooking, then store in an airtight container in the refrigerator for up to 3 days. If you plan to freeze, remove the dill cream and tapenade first—they change texture when frozen. Wrap the salmon tightly in plastic wrap and foil, or vacuum seal, and freeze for up to 3 months. To reheat, thaw in the refrigerator overnight and warm gently in a 275°F oven until just heated through to avoid drying; alternatively, serve chilled or at room temperature on a platter for a buffet.

Ingredient Substitutions

If you don’t have sour cream, full-fat Greek yogurt is an excellent substitute with similar tang and thickness—use a 1:1 ratio. Swap dried cranberries for chopped dried apricots or cherries for different sweetness profiles; if you prefer fewer carbs, use fresh cranberries lightly macerated with orange zest and a touch of sweetener. Replace slivered almonds with toasted walnuts or pumpkin seeds for nut-free options. For a dairy-free version, omit butter and use extra virgin olive oil for the glaze and a dairy-free yogurt for the dill sauce.

Serving Suggestions

This salmon pairs beautifully with simple sides that let the topping shine—think buttered new potatoes, herby couscous, or a lemon-garlic roasted asparagus. For a holiday spread, serve on a large platter with mixed greens, roasted root vegetables, and fresh bread to soak up juices. Garnish with extra lemon wedges, fresh dill sprigs, and pomegranate seeds for visual contrast. The fish also makes an elegant centerpiece for brunch when served at room temperature with crusty bread and a citrus salad.

Cultural Background

Whole sides of baked or roasted salmon are a stalwart of Northern European and North American coastal cuisines, where salmon has long been a celebratory ingredient. Glazing fish with honey or citrus preserves is a technique that adds both color and preservation benefits—sugars caramelize under high heat to produce the glossy finish and complexity of flavor. The use of dill and sour cream nods to Scandinavian and Eastern European traditions, while a bright cranberry-orange component leans into North American holiday flavors.

Seasonal Adaptations

In summer, swap the dill cream for a basil-yogurt sauce and use fresh cherries for the tapenade when available. In winter, keep the cranberries and add orange zest and a pinch of allspice to the tapenade for warming notes. For spring gatherings, lighten the dish by reducing the butter in the glaze and increasing fresh lemon juice and zest; pair with spring peas and new potatoes to echo seasonal produce.

Meal Prep Tips

Prepare the dill cream and tapenade up to 24 hours ahead—store each in airtight containers in the refrigerator. Toast the slivered almonds ahead and keep them in a sealed bag at room temperature. On the day, glaze and bake the fish, then broil and rest while you set out garnishes and warm side dishes. If you’re prepping for a buffet, slice the salmon after resting and arrange on platters with the sauces on the side so guests can choose warm or room temperature servings.

Finishing thoughts: this honey-citrus salmon is one of those recipes that feels thoughtful and special without demanding hours in the kitchen. It’s adaptable, forgiving, and consistently a crowd-pleaser—give it a try for your next gathering and adjust the elements to make it your signature.