Description
This honey garlic glazed salmon is a perfect blend of sweet and savory, served with a creamy dill sauce and topped with cranberry-almond tapenade for an elegant touch.
Ingredients
Scale
- 1 kg salmon (skin-on, serves as the main protein)
- 150 g butter (can substitute with olive oil)
- 1/2 cup honey (natural sweetener, can use maple syrup instead)
- 3 cloves garlic (minced, can substitute with garlic powder (1 tsp))
- 1 1/2 cups sour cream (or Greek yogurt for a healthier option)
- 1/2 cup dill (chopped, fresh preferred)
- 1/2 eschalot (grated, can substitute with onion or shallots)
- 1 1/2 tbsp lemon zest (use fresh for best flavor)
- 1 cup cranberries (dried, can use dried cherries instead)
- 1 cup almonds (toasted, can substitute with pecans or walnuts)
- 1/3 cup parsley (adds freshness, can use cilantro)
- pomegranate seeds (for garnish)
- fresh parsley (for garnish)
Instructions
- Preheat your oven to 375°F (190°C) to ensure even cooking.
- Place the skin-on salmon on a lined baking sheet.
- In a small saucepan, melt butter over medium heat and add honey and minced garlic, mixing well. Brush the glaze over the salmon.
- Bake the salmon for about 20-25 minutes until golden.
- Broil for an additional 3-5 minutes for caramelization.
- In a bowl, mix sour cream, chopped dill, grated eschalot, and lemon zest until well combined.
- Soak dried cranberries in warm water, then drain and mix with toasted almonds and parsley to make the tapenade.
- Serve the salmon with creamy dill sauce and cranberry-almond tapenade, garnished with pomegranate seeds and fresh parsley.
Notes
- This dish pairs well with a side of steamed vegetables or a fresh salad.
- Feel free to adjust the sweetness of the glaze to your liking by adding more or less honey.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 fillet
- Calories: 450
- Sugar: 12g
- Sodium: 250mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 90mg