Nothing quite says celebration like the warm, sticky sweetness of honey paired with perfectly baked salmon. This Festive Honey Glazed Salmon Recipe brings together comforting flavors and bright holiday touches that will make your dinner table glow with joy.

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

Why You'll Love This Recipe

I remember the first time I made this Festive Honey Glazed Salmon Recipe — the way the honey butter caramelized on the edges while the salmon remained juicy and tender was just magical. It's a showstopper that’s surprisingly easy to pull off at home.

Perfect balance of flavors: The sweet honey glaze, rich butter, and fresh dill create a harmony that feels festive yet fresh.
Impressive presentation: The colorful holiday tapenade and pomegranate seeds turn a simple salmon dish into a festive centerpiece.
Great make-ahead elements: You can prep sauces and tapenade in advance, making your holiday cooking less stressful.
Versatile and crowd-pleasing: Whether for a large gathering or an intimate dinner, it’s a recipe that everyone will ask for again.

Ingredients & Why They Work

Each ingredient in this Festive Honey Glazed Salmon Recipe is chosen to complement salmon’s natural richness while adding bright holiday vibes and texture. Knowing why helps when you're shopping or substituting.

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 with bones removed for easy handling and moist, flaky texture.
Honey: Adds sweetness and helps caramelize the glaze into a golden finish.
Butter: Unsalted keeps control over saltiness and enriches the glaze’s creaminess.
Garlic: Fresh minced garlic gives a mild pungency and depth to the glaze.
Sour cream: Full fat for a creamy, luscious dill sauce that’s perfect for spreading.
Fresh dill: Classic herb for salmon, lending bright yet subtle aromatic notes.
Eshallot: Tiny bit of oniony sweetness and crunch in the creamy sauce.
Lemon zest & juice: Citrus lifts flavors and cuts through richness beautifully.
Dried cranberries: Plumped to juicy softness adding tart-sweet bursts amidst savory toppings.
Slivered almonds: Toasted for crunch and nutty warmth.
Parsley: Fresh herb for color and freshness.
Pomegranate seeds: Jewel-like pops that brighten both flavor and presentation.
Salt & pepper: Essential seasoning to balance and enhance every element.

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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 tweaking this dish depending on the occasion and who’s at the table. Feel free to personalize the glaze sweetness or swap herbs to suit your family’s tastes.

Lemon Herb Twist: I sometimes swap dill for chopped chives or green onions for a brighter herb note—and it’s delightful.
Dairy-Free Version: Using ghee instead of butter and hummus instead of sour cream creates a Middle Eastern vibe that's subtly festive and creamy.
Nut Alternatives: If someone can’t have almonds, I’ve had great success with toasted pistachios or pumpkin seeds, adding a different but still lovely crunch.

Step-by-Step: How I Make Festive 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 Your Sauces First

Before turning on the oven, mix up the creamy dill sauce by stirring sour cream, fresh dill, finely grated eschallot, lemon zest, and salt in a bowl. Pop it in the fridge to let the flavors meld while you tackle the rest.

Step 2: Plump Cranberries & Toast Almonds for the Tapenade

Heat the orange juice until hot but not boiling, then pour it over the dried cranberries. Cover and let them soak for 15 minutes—this plumps them perfectly. Meanwhile, toast almonds in a dry skillet on medium, stirring constantly until fragrant and golden. Mix cranberries, almonds, parsley, and olive oil together once cooled.

Step 3: Prepare & Glaze the Salmon

Preheat your oven to 180°C/350°F. Lay a double sheet of foil on your tray with parchment on top. Place the salmon skin-side down on the paper and sprinkle salt and pepper, focusing salt on the thicker part.

Make the honey butter glaze by melting butter, honey, and garlic in a saucepan over medium-high heat. Let it foam for about two minutes, then pour it generously over the salmon.

Step 4: Seal and Bake

Cover the salmon lightly with parchment then foil, folding the edges to create a loose parcel. This keeps it moist while baking. Bake for 15 minutes, then remove from the oven.

Step 5: Broil for that Festive Caramelized Finish

Carefully remove the top foil and parchment, fold them down to expose the salmon surface but tuck them to avoid flare-ups. Switch your oven to broil/grill on high and place the salmon on the middle rack. Broil for 7–10 minutes until the edges caramelize beautifully.

Watch closely to avoid burning—use a thermometer or gently separate the flesh in the center to check for doneness (medium is about 54°C/130°F).

Step 6: Rest & Assemble for Serving

Use the foil overhang to lift the salmon onto your serving platter so it doesn’t keep cooking on the hot tray. Let it cool loosely covered for at least 15 minutes. Then generously spread the creamy dill sauce over the top, pile on the holiday tapenade, scatter pomegranate seeds and parsley, and finish with a squeeze of fresh lemon juice.

Top Tip

I’ve learned a few tricks that really boost this Festive Honey Glazed Salmon Recipe so it shines every time. These simple touches make a huge difference in flavor and presentation.

Foil & Parchment Layering: Using both ensures the glaze stays neat and your tray doesn’t get sticky, plus it helps with easy cleanup.
Plumping Cranberries: Don’t skip the soaking—it transforms dried cranberries from tough bits into juicy bursts that brighten each bite.
Cooling Before Serving: Letting the salmon rest lets the glaze set without melting the creamy dill sauce when you spread it, so your toppings stay put.
Broiling Distance: Keep the salmon on the middle rack, not too close to the heat element, to avoid burning the glaze while getting that perfect caramelization.

How to Serve Festive Honey Glazed Salmon Recipe

honey glazed salmon - Serving Suggestion

Garnishes

I absolutely adore scattering fresh pomegranate seeds and parsley over the final dish—they add such a festive pop of color and juicy bursts that cut through the rich glaze. And don’t forget those extra lemon wedges! They’re essential and give everyone a chance to brighten their bite.

Side Dishes

My go-to sides with this salmon are buttery roasted baby potatoes, garlic green beans, and a crisp arugula salad dressed with lemon vinaigrette. The freshness and bite balance out the rich, honeyed salmon beautifully.

Creative Ways to Present

For a special holiday buffet, I’ve served this salmon on a large festive platter surrounded by orange slices and sprigs of fresh dill. Another fun idea is to portion the salmon into individual servings, topped with a small dollop of cream sauce and tapenade so guests feel pampered.

Make Ahead and Storage

Storing Leftovers

Leftovers keep well in the fridge for 3–4 days when stored in an airtight container. Bring them to room temperature naturally before serving so the sauce remains creamy and the glaze isn't too firm.

Freezing

I’ve frozen cooked salmon leftovers wrapped tightly in foil and plastic wrap. While it’s best fresh, it thaws nicely and can be reheated gently, but you’ll want to remake the creamy dill sauce for the best texture.

Reheating

I avoid microwaving to keep the delicate glaze intact. Instead, I reheat salmon in a low oven (about 120°C/250°F) for 10–15 minutes. Don’t reheat the creamy dill sauce—freshly whisking it before serving tastes so much better.

Frequently Asked Questions:

Can I use salmon fillets instead of a whole side?

Absolutely! For fillets, reduce bake time to about 10 minutes and broil for another 10 minutes. Place each fillet on foil separately for easy handling.

What can I substitute for sour cream in the dill sauce?

You can use full-fat cream cheese thinned with a little olive oil for a similar consistency, or for a dairy-free option, try thick hummus for a unique, delicious twist.

How do I know when the salmon is perfectly cooked?

The salmon should flake easily but still be moist. Internal temperature measured with a probe is around 54°C/130°F for medium doneness. Alternatively, gently pry open the thickest part to check.

Can this recipe be made ahead for a holiday party?

Yes! You can prepare the dill sauce and holiday tapenade up to 24 hours ahead. The glaze can also be made and reheated before pouring over salmon. Baking the salmon fresh on the day ensures the best texture and flavor.

Final Thoughts

This Festive Honey Glazed Salmon Recipe has become my go-to for holiday celebrations because it combines elegance with comfort effortlessly. I hope when you make it, you feel that same joy I do—sharing a dish that’s as beautiful on the plate as it is satisfying on the palate. Give it a try and watch it become a holiday favorite in your kitchen too!