Gordon Ramsay Christmas Salmon Recipe

This honey-glazed Christmas salmon is a show-stopping centerpiece that’s surprisingly simple. The salmon is baked gently to keep it moist, then broiled for a shiny, caramelized finish. Topped with a cool, creamy dill sauce and a festive cranberry-almond tapenade, it’s a juicy and elegant dish that’s perfect for a special holiday breakfast, brunch, or dinner.

Gordon Ramsay Christmas Salmon Ingredients

For the Salmon & Glaze:

• 1.2–1.5 kg side of salmon, skin on
• 150g (⅔ cup) unsalted butter
• 1/2 cup honey
• 3 garlic cloves, minced
• 2 1/4 tsp salt
• 1 tsp black pepper

For the Creamy Dill Sauce:

• 1 1/2 cups full-fat sour cream
• 1/2 cup fresh dill, chopped
• 1/2 eschalot (small shallot), grated
• 1 1/2 tbsp lemon zest
• 1/2 tsp salt

For the Holiday Tapenade:

• 1 cup dried cranberries
• 1 cup hot orange juice
• 1 cup slivered almonds, toasted
• 1/3 cup parsley, chopped
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper

For Finishing:

• Seeds from 1 pomegranate
• 1/4 cup fresh parsley, chopped
• 3 tbsp lemon juice
• Lemon wedges, for serving

How To Make Gordon Ramsay Christmas Salmon

1. Make the Dill Sauce: In a medium bowl, mix together the sour cream, chopped dill, grated eschalot, lemon zest, and salt. Cover and chill in the refrigerator until needed. This can be done a day ahead.
2. Make the Holiday Tapenade: Place the dried cranberries in a bowl and cover them with the hot orange juice. Let them soak for 15 minutes to plump up, then drain well. In a separate bowl, mix the drained cranberries with the toasted almonds, chopped parsley, olive oil, salt, and pepper. Set aside.
3. Prep the Salmon: Preheat the oven to 350°F (180°C). Line a large baking sheet with a large piece of foil, then place a piece of parchment paper on top. Place the salmon fillet, skin-side down, on the parchment. Season the flesh generously with salt and pepper.
4. Glaze and Bake: In a small saucepan, gently melt the butter with the honey and minced garlic; do not let it boil. Pour this glaze evenly over the salmon. Wrap the salmon tightly with the foil, sealing the edges. Bake for 15 minutes.
5. Broil for Shine: After 15 minutes, carefully unwrap the salmon. Switch the oven setting to broil (or high heat grill). Place the salmon under the broiler for 7–10 minutes, watching it closely, until the glaze is golden, bubbling, and slightly caramelized.
6. Rest & Assemble: Remove the salmon from the oven and let it rest for at least 5 minutes. To serve, spread a stripe of the cold dill sauce down the center of the warm salmon. Top with the cranberry-almond tapenade. Scatter the pomegranate seeds and fresh parsley over the top and finish with a squeeze of fresh lemon juice. Serve immediately with extra lemon wedges.

Recipe Tips

• How to get perfectly moist salmon? The two-stage cooking method is the secret. The initial 15-minute bake while tightly wrapped in foil gently steams the salmon, cooking it through without drying it out. The final, quick broil is just to caramelize the glaze.
• Why rest the fish? This is a crucial, non-negotiable step. Resting the cooked salmon for 5 minutes before topping and serving allows the juices to redistribute throughout the fillet, ensuring every flake is moist and tender.
• How to prevent the salmon from sticking? As the recipe notes, placing a sheet of parchment paper on top of the foil is a brilliant trick. It prevents the delicate skin from sticking to the pan and makes it incredibly easy to slide the entire large fillet onto a serving platter.
• Can I make this ahead of time? Absolutely! This dish is designed for stress-free entertaining. The dill sauce and the holiday tapenade can both be made up to a day in advance and stored in the refrigerator. This means the final cook is quick and easy.

What To Serve With Christmas Salmon

This is an elegant centerpiece that is a complete dish on its own. It pairs beautifully with simple, classic holiday sides:

• Crispy roast potatoes
• Steamed asparagus with lemon
• A simple green salad with a light vinaigrette
• Fluffy couscous or wild rice

How To Store Leftover Salmon

• Refrigerate: Store leftover salmon in an airtight container in the refrigerator for up to 2 days. It is delicious served cold the next day.
• Leftover Ideas: Flake the cold leftover salmon and toss it into a salad, mix it with cream cheese for a simple salmon spread, or stir it into scrambled eggs.

Christmas Salmon Nutrition Facts

• Serving: 1/8th of fillet
• Calories: 680 kcal
• Carbohydrates: 35g
• Protein: 42g
• Fat: 45g
• Saturated Fat: 22g
• Sodium: 950mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Gordon Ramsay Recipes:

• Gordon Ramsay’s Tartar Sauce Recipe
• Gordon Ramsay’s Trout with Brown Butter & Lemon Recipe
• Gordon Ramsay Pan-Seared Scallops Recipe