There’s something magical about the combination of sweet honey and flaky salmon that just screams celebration. This Festive Baked Salmon with Honey Glaze Recipe is one of those dishes I reach for when I want to impress without the stress. The glaze caramelizes beautifully, and the creamy dill sauce adds just the right tang — trust me, your guests will be asking for seconds.

A white parchment paper holds a thick, rectangular piece of roasted orange fish with a slightly crispy edge. On top of the fish, there is a thick, creamy white layer spread evenly. Sprinkled over the creamy layer are small, dark brown raisins, light beige slivered almonds, and bright red pomegranate seeds scattered around. Fresh green parsley leaves are placed on top and around the fish for garnish. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Festive Baked Salmon with Honey Glaze Recipe
Top Tip
How to Serve Festive Baked Salmon with Honey Glaze Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Festive Baked Salmon with Honey Glaze Recipe

Why You'll Love This Recipe

This Festive Baked Salmon with Honey Glaze Recipe ticks all the boxes for holiday entertaining: it’s elegant, bursting with flavors, and surprisingly easy to prepare. I love how it looks stunning on a platter but is very forgiving if you’re juggling a few dishes at once.

Sweet and Savory Harmony: The honey glaze balances perfectly with garlic and butter, giving the salmon a luscious finish.
Fresh and Festive Toppings: The creamy dill sauce with cranberry-almond tapenade adds texture and color, making every bite exciting.
Make-Ahead Friendly: Most components can be prepared ahead to reduce last-minute cooking stress.
Perfect for Any Occasion: Whether it’s Christmas, a special dinner, or a celebratory brunch, this dish fits right in.

Ingredients & Why They Work

The magic of this recipe lies in using ingredients that complement and highlight the delicate flavor of salmon. Each component plays a role — the honey glaze adds shine and sweetness, while the dill sauce and tapenade bring freshness and crunch. Pro tip: opt for high-quality honey and fresh dill to really elevate the dish.

Flat lay of a fresh salmon side with skin on, two whole clean white eggs, a small white ceramic bowl of unsalted butter cubes, a small white ceramic bowl filled with golden honey, three peeled garlic cloves, a small white ceramic bowl of full fat sour cream, a small white ceramic bowl with finely chopped fresh dill, half a whole fresh eschallot, a small white ceramic bowl with bright lemon zest, a small white ceramic bowl of coarse kosher salt, a small white ceramic bowl of dried red cranberries, a small white ceramic bowl of fresh orange juice, a small white ceramic bowl of toasted slivered almonds, a small white ceramic bowl of roughly chopped fresh parsley, a small white ceramic bowl of extra virgin olive oil, one whole pomegranate and a small white ceramic bowl filled with ruby red pomegranate seeds, two fresh whole lemons each cut into six wedges, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Salmon side: I always look for a whole side with skin on because it holds the fish together during baking and looks impressive when serving.
Salt (cooking/kosher): I prefer kosher salt because it’s easier to pinch and distribute evenly; just remember it’s less salty by volume than table salt.
Butter: Use unsalted butter so you control the salt level in the glaze perfectly.
Honey: Adds natural sweetness and helps create that gorgeous caramelization after broiling.
Garlic: Fresh minced garlic cuts through the sweetness and enriches the savory notes.
Sour cream: Full fat is key here — the creaminess holds together better and adds tang without watering down the sauce.
Dill: Fresh dill is classic with salmon and adds herby brightness that’s hard to beat.
Shallot: Adds a subtle onion flavor without overpowering the delicate fish.
Lemon zest & juice: Citrus in the sauce and at plating cuts through richness, brightening every bite.
Dried cranberries: Plumped in orange juice, they add a festive tart-sweet burst and a lovely chewy contrast.
Slivered almonds: Toasted for crunch and nuttiness, balancing the fruits and creamy sauce perfectly.
Parsley: Fresh and vibrant, parsley lightens the tapenade and garnishes with a pop of color.
Pomegranate seeds: A final sprinkle of festive jewels — visually stunning and juicy with a little bite.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love about this Festive Baked Salmon with Honey Glaze Recipe is how easy it is to tailor to your tastes or dietary needs. I often swap almonds for pecans when I want a slightly richer flavor, and sometimes I add a hint of smoked paprika to the glaze for a subtle warmth. Play around and find your favorites!

Variation: Using trout instead of salmon works beautifully and gives a more delicate flavor — just adjust cooking times for smaller fillets.
Dairy-free: I’ve replaced sour cream with thick hummus for a Middle Eastern twist that’s equally creamy and delicious.
Extra citrus kick: Add a splash of fresh orange juice to the glaze for more brightness on the palate.

Step-by-Step: How I Make Festive Baked Salmon with Honey Glaze Recipe

A large piece of cooked salmon with pink, flaky layers is topped with a thick layer of white sauce, which is generously covered with a colorful mix of red pomegranate seeds, dark dried fruit, toasted slivered nuts, and green chopped herbs. A silver fork is pulling a small piece off the salmon, slightly breaking the layers. The dish is served on a white plate resting on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepare the Creamy Dill Sauce

Start by mixing the sour cream, fresh dill, grated shallot, lemon zest, and salt in a bowl until smooth. I usually make this first so it has time to chill and meld flavors while I prep the rest. Keep it refrigerated until you’re ready to assemble.

Step 2: Plump the Dried Cranberries for the Holiday Tapenade

Heat orange juice until hot (not boiling), then pour over the cranberries in a covered bowl. Let them soak for about 15 minutes to soften and plump up — it makes such a difference to their texture. Drain and mix with toasted slivered almonds, parsley, salt, pepper, and olive oil. Leave this at room temperature to keep those flavors lively.

Step 3: Prepare the Salmon and Make the Honey Butter Glaze

Line your baking tray with a double layer of foil topped with parchment paper—trust me, double foil saves cleanup and gives more control when transferring the fish later. Lay the salmon skin-side down on the paper and sprinkle the salt and pepper, focusing more salt on the thicker part.

Next, melt the butter in a saucepan over medium-high heat. When it starts foaming, stir in the honey and minced garlic. Let it foam for 2 minutes, then pour this luscious glaze evenly over the salmon.

Step 4: Bake and Broil for Perfect Caramelization

Cover the salmon with a smaller piece of parchment and then foil, sealing the sides to create a loose parcel. Bake at 180°C/350°F for 15 minutes. After baking, carefully remove the top foil and parchment to expose the salmon surface but leave the sides folded down to prevent any flare-ups when broiling.

Switch the oven to broil/grill, place salmon on the middle rack, and broil for 7 to 10 minutes until edges caramelize golden brown and the top gets some color. Keep a close eye on it so the parchment doesn’t catch fire. Check doneness by gently prying the flesh open in the thickest part or using an instant-read thermometer. Your target temp depends on how you like it — I go medium-rare at 49°C/120°F because it stays so buttery.

Step 5: Rest and Assemble Your Feast

Use the foil overhang to transfer the salmon to your serving platter—this prevents it from breaking apart. Loosely cover with foil and let it rest for at least 15 minutes or up to an hour. Serve warm or at room temperature — my family loves it this way because the flavors have time to mingle and the honey-butter juices stay silky smooth.

Spread a thick layer (~⅓ inch) of the chilled creamy dill sauce on top, then pile on the holiday tapenade. Scatter pomegranate seeds and extra parsley, then finish with a squeeze of fresh lemon juice right before serving.

Top Tip

After making this recipe a dozen times, I’ve learned a few tricks that make all the difference in getting perfectly glazed, tender baked salmon.

Double Foil Protection: I always double up on the foil beneath the salmon parcel to catch drips and make sure the glaze doesn’t leak and burn on the tray.
Plump Your Cranberries: Don’t skip soaking the cranberries in hot orange juice — it softens them and makes the tapenade less chewy and more harmonious.
Monitor Broil Time: Broiling caramelizes the glaze quickly, so watch closely and keep the salmon mid-rack to avoid burning the paper or fish.
Let It Rest: Allowing the salmon to cool slightly before spreading the dill sauce helps keep the sauce from sliding off and maintains that gorgeous layered look.

How to Serve Festive Baked Salmon with Honey Glaze Recipe

Festive Baked Salmon - Serving Suggestion

Garnishes

Whenever I serve this dish, I pile on pomegranate seeds and fresh parsley for both a burst of color and a juicy pop. The pomegranate seeds add a festive sparkle that makes the plate feel special, while parsley brings a fresh herbal note to balance the glaze’s richness.

Side Dishes

I love pairing this with simple roasted baby potatoes tossed in olive oil and rosemary, or a crisp green salad with lemon vinaigrette. Sometimes, I'll serve it alongside buttery garlic green beans or creamy mashed cauliflower — anything light and bright to balance the richness.

Creative Ways to Present

For special occasions, I’ve arranged the salmon on a large wooden board surrounded by citrus wedges, whole dill bunches, and bowls of tapenade and dill sauce for a family-style feast. Using a cake slicer to cut the salmon helps create neat, even pieces that look great and make serving a breeze.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3-4 days. It’s best to let the salmon come to room temperature before serving again to loosen the glaze and keep that luscious texture intact.

Freezing

While I don’t usually freeze this dish because salmon’s texture changes, you can freeze the baked salmon without the sauce. Thaw slowly in the fridge and reheat gently to avoid drying out.

Reheating

To reheat leftovers, I prefer a low oven setting (around 120°C/250°F) for 10-15 minutes with foil loosely covering the fish. I avoid microwaving because it makes the sour cream sauce melt, and the glaze can become hard and less appetizing.

Frequently Asked Questions:

Can I use salmon fillets instead of a whole side?

Definitely! If you’re using fillets, reduce baking time to about 10 minutes and broil for 10 minutes to caramelize the glaze. It makes a pretty presentation for individual servings.

What’s the best way to know when the salmon is cooked?

The easiest way is to gently pry open the thickest part to see if the flesh flakes easily and is opaque. You can also use a thermometer: 49°C (120°F) is medium-rare and buttery, but cook a bit longer if you prefer it firmer.

Can I make the sauces ahead of time?

Yes! Both the creamy dill sauce and holiday tapenade can be made 24 hours in advance — just keep the almond topping separate until serving for the best crunch. Reheat the honey glaze gently before glazing the salmon.

Can I substitute any ingredients for dietary restrictions?

Absolutely. Use ghee or margarine instead of butter for dairy-free. Swap honey with maple syrup, but simmer longer to thicken. For nut allergies, replace almonds with toasted pumpkin or sunflower seeds. Replace sour cream with thick hummus for a dairy-free sauce alternative.

Final Thoughts

I can’t recommend this Festive Baked Salmon with Honey Glaze Recipe enough when you want to treat your family or guests without spending all day in the kitchen. It’s a dish that feels luxurious but comes together smoothly with just a bit of planning. I hope you enjoy making it as much as I do — there’s truly nothing like the sweet, buttery salmon paired with the fresh dill sauce and festive toppings to make your meal shine!