Description
A delicious honey glazed salmon topped with a savory tapenade, perfect for any occasion.
Ingredients
Scale
- 1 kg Salmon (side)
- 2 tsp Kosher Salt (reduce if using table salt)
- 1 tsp Black Pepper
- 150 g Unsalted Butter
- 0 cup Honey
- 3 cloves Garlic (minced)
- 1 cup Sour Cream
- 0 cup Fresh Dill (chopped)
- 0 Eschallot (grated)
- 1 tbsp Lemon Zest
- 1 cup Dried Cranberries
- 1 cup Hot Orange Juice
- 1 cup Slivered Almonds (toasted)
- 0 cup Parsley (chopped)
- 1 tbsp Olive Oil
- 1 fruit Pomegranate Seeds (from)
- 3 tbsp Lemon Juice
- 2 Lemon Wedges (for serving)
Instructions
- Preheat your oven to 180°C/350°F and line a baking tray with foil and parchment.
- Place the salmon skin-side down on the prepared tray, then generously pour the honey butter glaze over it.
- Season the salmon with kosher salt and black pepper, then cover the tray with foil. Bake for 15 minutes.
- Uncover and broil for 7–10 minutes until the top is golden.
- Rest the salmon for at least 15 minutes before transferring it to a serving platter.
- Mix the creamy dill sauce by combining sour cream, chopped dill, grated eschallot, lemon zest, and a pinch of salt.
- Soak the dried cranberries in hot orange juice for 15 minutes, then mix with toasted almonds, parsley, salt, pepper, and olive oil for the tapenade.
- Spread the chilled dill sauce over the cooled salmon, and top it with the tapenade, pomegranate seeds, chopped parsley, and a squeeze of lemon juice.
- Serve the dish alongside lemon wedges.
Notes
- Adjust the salt based on personal preference when using table salt.
- For best flavor, marinate the salmon in the honey glaze for a couple of hours before cooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Bake and broil
- Cuisine: American
Nutrition
- Serving Size: 1 fillet
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 80mg