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Gordon Ramsay Christmas Salmon

Gordon Ramsay Christmas Salmon: Festive Delight in Every Bite

Impress your guests with Gordon Ramsay's Christmas Salmon featuring a honey glaze, complemented by creamy dill sauce and cranberry-almond tapenade.
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Prep Time 30 minutes
Cook Time 35 minutes
Chilling Time 30 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon
  • 1.2–1.5 kg Salmon The star of the dish; can use individual fillets.
  • 150 g Butter Adds a rich, creamy texture to the honey glaze.
  • 1/2 cup Honey Brings natural sweetness and enhances caramelization.
  • 3 cloves Garlic Minced; can substitute with garlic powder.
For the Dill Sauce
  • 1 1/2 cups Sour Cream Can use Greek yogurt for a lighter option.
  • 1/2 cup Dill Chopped; tarragon makes a lovely substitute.
  • 1/2 Eschalot Grated; shallots work well as a substitute.
  • 1 1/2 tbsp Lemon Zest Can also use lime zest.
For the Cranberry-Almond Tapenade
  • 1 cup Cranberries Dried; fresh cranberries require cooking with sugar.
  • 1 cup Almonds Toasted; walnuts or pecans are good substitutes.
  • 1/3 cup Parsley For garnish and added flavor; basil is an alternative.
  • Pomegranate seeds Optional; adds color and crunch.
  • Lemon juice A finishing touch to enhance flavors.

Equipment

  • oven
  • Baking sheet
  • Parchment paper
  • Saucepan
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper and place the salmon skin-side down in the center.
  2. In a saucepan, melt butter, stir in honey and minced garlic over medium heat, simmering until bubbly.
  3. Brush the glaze generously over the salmon and transfer to the oven. Bake for 20–30 minutes, checking for doneness.
  4. Switch the oven to broil and broil the salmon for an additional 3–5 minutes for caramelization.
  5. Prepare the dill sauce by mixing sour cream, dill, grated eschalot, and lemon zest in a bowl. Refrigerate until serving.
  6. For the tapenade, soak dried cranberries in hot orange juice, then combine with toasted almonds and parsley.
  7. Serve by drizzling dill sauce over salmon and placing cranberry-almond tapenade on the side.

Nutrition

Serving: 1pieceCalories: 350kcalCarbohydrates: 25gProtein: 30gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gCholesterol: 75mgSodium: 350mgPotassium: 500mgFiber: 2gSugar: 10gVitamin A: 10IUVitamin C: 5mgCalcium: 2mgIron: 5mg

Notes

Salmon can be prepared ahead. The dill sauce and tapenade can be made a day in advance to save time.

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