There’s something simply magical about a glaze that balances sweet and savory perfectly, especially during the holidays. This Christmas Honey Glazed Salmon Recipe is a showstopper for your festive table—rich, buttery salmon kissed with honey and garlic, topped with a zesty creamy dill sauce and colorful holiday tapenade. Trust me, it’s an easy way to add a burst of flavor and elegance to any Christmas spread.

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 Christmas Honey Glazed Salmon Recipe
Top Tip
How to Serve Christmas Honey Glazed Salmon Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Christmas Honey Glazed Salmon Recipe

Why You'll Love This Recipe

I’ve made this Christmas Honey Glazed Salmon Recipe for several family gatherings, and every time it’s a crowd-pleaser. It’s one of those recipes I’ve tweaked to perfect, from the glaze’s sweet-garlic harmony to the fresh, herby dill cream that keeps the dish light and festive. Honestly, it feels fancy but is surprisingly easy to pull off.

Simple yet impressive: It looks like you spent hours in the kitchen, but the steps are refreshingly straightforward.
Balanced flavors: Sweet honey and garlic glaze complements the buttery richness of the salmon beautifully.
Festive colors and textures: The bright pomegranate seeds and crunchy almonds add visual appeal and a satisfying crunch.
Versatile serving options: Great warm, room temp, or even among other holiday dishes as part of a spread.

Ingredients & Why They Work

The ingredients in this Christmas Honey Glazed Salmon Recipe work in harmony to deliver that unforgettable holiday flavor. From fresh dill that brings brightness to luscious butter and honey for caramelization, every element adds to the festive magic without overwhelming the natural salmon.

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 (skin on, bones removed): The heart of the dish, a thick side cooks evenly and stays moist with the skin on.
Salt and black pepper: Essential for seasoning and enhancing the salmon’s natural flavor.
Butter: Unsalted, to create the rich base for the honey glaze without adding excess saltiness.
Honey: Adds natural sweetness and helps achieve that beautiful caramelized finish.
Garlic cloves: Fresh minced garlic gives the glaze depth and savory warmth.
Sour cream: Full-fat for the creamy dill sauce; less fat versions can get watery, affecting texture.
Fresh dill: Classic herb pairing for salmon; its freshness brightens the creamy sauce.
Eschallot: Adds subtle onion flavor to the dill sauce without overpowering.
Lemon zest and juice: Bright citrus notes balance the richness of salmon and butter.
Dried cranberries: Plumped with orange juice to add holiday sweetness and chewiness in the tapenade.
Slivered almonds: Toasted for crunch and nutty flavor—helps contrast creamy and tender textures.
Parsley and pomegranate seeds: Fresh herbs and jewel-like garnishes that lift the dish visually and flavor-wise.

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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

I love mixing things up depending on what I have on hand or who I’m serving. This Christmas Honey Glazed Salmon Recipe is flexible—easy to fine-tune to your taste or dietary needs without losing that festive feel.

Variation: For a dairy-free twist, swap butter for ghee or clarified butter and substitute the creamy dill sauce with a thick hummus blended with fresh cilantro. It’s a Middle Eastern spin I tried once, and it gave the dish an entirely new festive flair!
Smaller portions: When I want to keep things simple, I use salmon fillets instead of the whole side—just adjust cooking times accordingly and broil carefully to get that signature caramelized finish.
Nut allergies: I swap toasted pepitas or sunflower seeds for almonds when cooking for friends with nut sensitivities. Still crunchy and just as festive.

Step-by-Step: How I Make Christmas Honey Glazed Salmon 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: Prep the Creamy Dill Sauce and Holiday Tapenade

Start by mixing together the creamy dill sauce ingredients—sour cream, fresh dill, grated eschallot, lemon zest, and salt—until smooth. Pop it in the fridge so the flavors meld while you work on the rest. Next, plump your cranberries by heating the orange juice until hot, then soaking them for 15 minutes. Once drained and cooled, stir in toasted almonds, parsley, salt, and olive oil to create your festive tapenade. This prep sets the stage for layers of flavor.

Step 2: Prepare and Season the Salmon

Place a large sheet of foil on your baking tray—double it if you want to be safe from leaks—and then layer with parchment paper. Lay your salmon skin-side down on the parchment. Sprinkle salt and black pepper over the fillet, focusing the salt mostly on the thicker part to ensure it's perfectly seasoned throughout.

Step 3: Make and Pour the Honey Butter Glaze

In a saucepan over medium-high heat, melt unsalted butter and honey together with finely minced garlic. Once it starts foaming, reduce to medium and let it foam gently for 2 minutes. Immediately pour this luscious glaze over your salmon—this step gives the salmon that gorgeous sweet, garlicky crust after baking.

Step 4: Wrap and Bake the Salmon

Cover the salmon with a smaller piece of parchment, then fold the foil over it, ensuring you seal the edges well enough to keep the glaze from leaking but don’t worry about making it airtight. Bake in a preheated 180°C (350°F) oven for about 15 minutes.

Step 5: Broil to Caramelized Perfection

Remove the salmon from the oven, carefully unwrap the foil and parchment on top to expose the salmon’s surface. Tuck down the sides of the foil away from the heat source to avoid any burning. Now switch your oven to broil/grill on high and place the salmon on the middle rack. Broil for 7 to 10 minutes until the edges start to caramelize beautifully. Keep an eye on it—you want those rich browned edges without burning. This step really enhances the flavor and texture.

Step 6: Rest and Assemble

Use the foil overhang to carefully transfer your salmon to a serving platter and gently slide out the foil and parchment so all those juices pool underneath. Loosely cover with foil and let it rest for at least 15 minutes—this lets the salmon firm up slightly and absorb flavors. Then, slather the top thickly with the creamy dill sauce, dollop on your holiday tapenade, scatter pomegranate seeds and parsley, and finish with a squeeze of lemon juice.

Top Tip

After making this Christmas Honey Glazed Salmon Recipe multiple times, I’ve learned that a few small tricks take it from great to unforgettable.

Don’t skip the resting: Letting the salmon rest after baking allows juices to redistribute and the glaze to set perfectly.
Broil on the middle rack: Too close to the top heating element? You risk burning the glaze or parchment. Middle rack provides even caramelization.
Toast almonds carefully: Stir almonds continuously on medium heat—nuts can burn fast but the toasted flavor is worth it!
Use cooking/kosher salt: It’s easier to control seasoning and won’t make your glaze overly salty. If all you have is table salt, reduce the amount by 25%.

How to Serve Christmas Honey Glazed Salmon Recipe

honey glazed salmon - Serving Suggestion

Garnishes

I love using pomegranate seeds and freshly chopped parsley as garnishes—they add bursts of color and a refreshing, almost jewel-like pop against the golden glazed salmon. Fresh lemon wedges on the side are non-negotiable for me—they brighten up every bite just beautifully.

Side Dishes

This salmon pairs wonderfully with simple roasted root vegetables or a bright citrusy green salad to balance the richness. I often serve it with buttered new potatoes or a cozy wild rice pilaf when it’s part of a bigger Christmas dinner feast.

Creative Ways to Present

For Christmas, I like to dress up the platter by layering the salmon on a bed of fresh greens—like watercress or spinach—and scattering extra pomegranate seeds and toasted almonds around. If you’re serving a buffet, slice the salmon into neat portions right on the platter using a cake cutter for pretty, even pieces. It’s always a conversation starter!

Make Ahead and Storage

Storing Leftovers

Leftover salmon keeps nicely for 3 to 4 days in the fridge. I store it in an airtight container and always let it come to room temperature naturally before serving again to avoid the creamy sauce splitting or melting.

Freezing

While fresh is best, I’ve frozen leftover salmon without the creamy sauce with decent results. Wrap tightly in foil then place in a freezer bag. Thaw slowly overnight in the fridge and add fresh sauce and tapenade after reheating for a quick meal later.

Reheating

To reheat, I avoid microwaving the salmon with the creamy dill sauce—it can cause the sauce to separate. Instead, gently warm the salmon in a low oven (around 120°C / 250°F) for 10–15 minutes, then spread the chilled sauce and add tapenade fresh before serving.

Frequently Asked Questions:

Can I use individual salmon fillets instead of a whole side?

Absolutely! If you’re using fillets, just reduce the baking time to about 10 minutes, then broil for 10 minutes to get that perfect glaze caramelization. Fillets also make a lovely presentation for smaller gatherings or individual servings.

What if I don’t have a broiler/grill setting on my oven?

No worries! Simply crank your oven temperature up as high as it goes and bake the salmon uncovered to finish cooking and brown the glaze. Keep a close eye to avoid burning and rotate the tray as needed for even color.

Can I prepare parts of this recipe ahead of time?

Yes, prepping ahead makes this recipe even easier. You can make the creamy dill sauce and holiday tapenade a day in advance (keep almonds separate until serving). The honey glaze can also be made and reheated before use. Just bake the salmon fresh on the day for best results.

How do I get the skin off before serving if I don’t want to eat it?

Once cooked and rested, it’s quite easy to slide a serving knife or cake cutter between the flesh and the skin to separate them. The skin doesn’t crisp in this recipe, so some prefer to remove it before eating.

Final Thoughts

This Christmas Honey Glazed Salmon Recipe is one of those dishes I keep coming back to because it’s comforting, festive, and just plain delicious. It feels special enough for the holidays yet easy enough for a weeknight treat. I’d recommend trying it as your next celebratory main—you’ll love the layers of flavor and the way it brings people together around the table. Happy cooking, and may your holidays be tasty and bright!