There’s something truly festive about the sweet and tangy flavors of this **Holiday Baked Salmon with Cranberry Glaze Recipe**—it literally fills your kitchen with the scent of the holidays. Whether you’re aiming for an elegant centerpiece or a cozy family dinner, this dish balances rich salmon with a delightful cranberry zing that never gets old.

A large rectangular piece of cooked salmon with a rich orange color forms the base layer, resting on white parchment paper atop a white marbled surface. The second layer is a thick covering of creamy white sauce spread evenly over the salmon. On top, there is a vibrant mix of small red pomegranate seeds, dark raisins, and light brown toasted slivered almonds scattered across the sauce. Fresh green parsley leaves garnish the dish, adding bright green spots throughout. The edges of the salmon have a slight golden brown color from cooking. There is a visible pool of golden oil or sauce gathered around the edges. 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 Holiday Baked Salmon with Cranberry Glaze Recipe
Top Tip
How to Serve Holiday Baked Salmon with Cranberry Glaze Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Holiday Baked Salmon with Cranberry Glaze Recipe

Why You'll Love This Recipe

From the first time I tried this Holiday Baked Salmon with Cranberry Glaze Recipe, I knew it was a keeper. It’s the kind of dish that feels special without a mountain of prep or fancy ingredients—perfect for holiday gatherings and easy enough to customize.

Festive Flavor Harmony: The cranberry glaze adds a bright, fruity pop that beautifully complements the rich salmon.
Effortlessly Elegant: It looks gorgeous on the table and impresses guests without demanding hours in the kitchen.
Flexible and Customizable: Whether you want it dairy-free, nut-free, or with a twist, this recipe adapts easily.
Make-Ahead Friendly: Prep almost everything in advance, so on the big day you can relax and enjoy.

Ingredients & Why They Work

Every ingredient in this Holiday Baked Salmon with Cranberry Glaze Recipe plays a role in creating that perfect balance between sweet, savory, and bright flavors. Trust me, a little care in picking fresh salmon and good-quality additions will pay off big time on the plate.

Flat lay of a whole fresh salmon side with skin on, two whole uncracked brown eggs, a small white ceramic bowl of pale yellow unsalted butter, a small white ceramic bowl of golden honey, three fresh garlic cloves, a small white ceramic bowl of thick white sour cream, a small bunch of fresh dill with feathery green sprigs, a small white ceramic bowl with a halved light purple eschallot finely grated, two bright yellow whole lemons cut into wedges, a small white ceramic bowl with bright orange lemon zest, a small white ceramic bowl of dried deep red cranberries, a small white ceramic bowl of glossy slivered toasted almonds, a small white ceramic bowl of roughly chopped fresh parsley, a small white ceramic bowl of vibrant ruby red pomegranate seeds, a small white ceramic bowl of rich golden extra virgin olive oil, and a small white ceramic bowl of freshly squeezed bright yellow lemon juice, all arranged in perfect symmetry with realistic proportions, placed 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: Choosing a whole side with skin on helps keep the filet intact during cooking and brings moistness.
Salt and black pepper: Simple seasonings bring out the natural flavor of the salmon without overpowering it.
Unsalted butter: Creates a silky, rich honey butter glaze that caramelizes beautifully.
Honey: Adds that holiday sweetness that pairs perfectly with salmon.
Garlic cloves: Fresh garlic in the glaze lends a warm, savory punch.
Sour cream: For the creamy dill sauce, full-fat versions keep the texture luxuriously thick.
Fresh dill: Dill’s earthy brightness is just made for salmon.
Échalot (French onion): Adds a subtle, mild onion flavor to the creamy sauce without overpowering.
Lemon zest and lemon juice: The citrus notes brighten the whole dish.
Dried cranberries: Plumped in warm orange juice, these bring sweetness and a festive ruby color.
Slivered almonds: Toasted almonds add crunch and nutty depth to the tapenade.
Parsley: Fresh and bright, parsley ties everything together.
Pomegranate seeds: They’re a burst of tart freshness and stunning color on top.
Extra virgin olive oil: Helps bind the tapenade ingredients and adds fruitiness.

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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

While I’ve shared the classic approach, one of my favorite things about this Holiday Baked Salmon with Cranberry Glaze Recipe is how easy it is to tweak. I often swap ingredients or add my twist depending on who I’m cooking for or what’s in season.

Variation: For dairy-free friends, I swap the sour cream for thick hummus and fresh dill for coriander—this gives a fresh middle-eastern vibe that’s surprisingly festive and creamy.
Nut-Free Option: If almonds aren’t your thing, roasted pepitas or sunflower seeds bring the crunch without the allergy risk.
Different Fish: I’ve made this with trout fillets scaled down perfectly and it’s just as stunning and delicious.
Extra Spice: Add a pinch of red chili flakes to your glaze if you like just a whisper of heat.

Step-by-Step: How I Make Holiday Baked Salmon with Cranberry Glaze Recipe

The dish shows a thick piece of cooked salmon with a light pink and flaky texture, sitting on a white marbled surface. It is topped with a creamy white sauce that spreads thinly over the salmon. On top of the sauce is a colorful mix of bright red pomegranate seeds, dark raisins, light toasted slivered almonds, and finely chopped green herbs scattered evenly. A fork is placed near the salmon, breaking off a tender piece. The sauce and toppings spill slightly around the base, adding a mix of textures and colors around the salmon. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Creamy Dill Sauce and Holiday Tapenade

Mix the sour cream, fresh dill, grated échalot, lemon zest, and salt until smooth to make your creamy dill sauce. Pop it in the fridge to chill while you work on the tapenade. For the tapenade, heat your orange juice until hot (but not boiling), then add the dried cranberries and let them plump for 15 minutes. Drain, then mix with toasted slivered almonds, chopped parsley, salt, pepper, and a splash of olive oil. Set it aside at room temp while you prepare the salmon—this combo is what really makes this dish shine!

Step 2: Get That Glaze Just Right

In a small saucepan, melt unsalted butter and stir in honey and finely minced garlic. Keep an eye on it as it starts to foam—that’s when the magic happens. Let it foam gently over medium heat for a couple of minutes to develop that lovely caramelized flavor. Then, pour it straight over your seasoned salmon—trust me, the glaze clings to every inch for maximum flavor.

Step 3: Bake, Broil, and Perfect the Finish

Place your salmon on a baking tray lined with parchment and foil (double layer for extra peace of mind). Season with salt and pepper, especially on the thicker parts. Fold the foil up around the edges to form a loose parcel and pop it in a preheated 180°C/350°F oven for 15 minutes. Once baked, uncover carefully and slide it under the grill for 7-10 minutes to get that gorgeous caramelized finish. Keep a close watch so it doesn’t burn—and if you don’t have a grill function, crank the oven up as high as it’ll go and watch the magic happen.

Step 4: Cool and Assemble Like a Pro

Use the foil overhang to gently transfer the salmon to a serving platter right after broiling—this stops it from overcooking. Let it cool loosely covered with foil for at least 15 minutes; this step lets the flavors meld and the juices settle into that glorious honey butter sauce. When ready, spread a thick layer of creamy dill sauce on top, pile on your cranberry tapenade, scatter pomegranate seeds, and sprinkle fresh parsley all over. Don't forget to squeeze fresh lemon juice on top and serve with extra lemon wedges—fresh acidity ties it all together.

Top Tip

Over the years, I’ve learned a few things that make this Holiday Baked Salmon with Cranberry Glaze Recipe go from great to unforgettable.

Perfect Salmon Prep: Make sure your salmon side is bone-free and skin-on—it’s easier to handle and stays moist.
Glaze Timing: Don’t rush the glaze’s gentle foam stage—this caramelization adds subtle complexity and richness.
Cool Before Assembling: Spreading the sauce on hot salmon makes it slide off—wait until it’s warm or room temp for best results.
Pomegranate Pop: Those seeds aren’t just for looks—they add a fresh burst that balances the richness perfectly.

How to Serve Holiday Baked Salmon with Cranberry Glaze Recipe

Holiday Baked Salmon - Serving Suggestion

Garnishes

I always go heavy on the fresh parsley and pomegranate seeds. They add that festive touch and a nice pop of color. A few extra lemon wedges are a must-have for everyone to add as much brightness as they want, and sometimes I toss on a sprinkle of freshly cracked black pepper right at serving time, just for an extra kick.

Side Dishes

This salmon loves company! I like to serve it alongside garlicky roasted green beans or Brussels sprouts, and a fluffy wild rice pilaf with toasted almonds to echo the nuts in the glaze. Mashed sweet potatoes or a classic creamy potato gratin round out the meal beautifully for that holiday comfort factor.

Creative Ways to Present

For special occasions, I sometimes slice the salmon into individual portions and arrange them on a long platter lined with fresh greens, dotting each piece with a small spoonful of the cranberry tapenade and a sprig of dill. Layering some edible flowers or microgreens adds a stylish flare that always impresses.

Make Ahead and Storage

Storing Leftovers

Leftover salmon keeps beautifully in an airtight container in the fridge for 3–4 days. When storing, keep the sauce and tapenade separate if you can to maintain freshness and texture. I’ve found allowing the leftovers to come to room temperature naturally before serving keeps the flavors vibrant—not piping hot or cold from the fridge.

Freezing

I don’t usually freeze the fully dressed dish because the creamy dill sauce and pomegranate seeds don’t freeze well, but I have frozen plain cooked salmon portions. Just freeze tightly wrapped portions and thaw overnight in the fridge. Add fresh tapenade and sauce after reheating for the best results.

Reheating

To warm leftovers, I gently heat them in a low oven (around 120°C/250°F) wrapped in foil just to take the chill off without drying out the fish. Reheat the glaze separately if needed, and always add fresh lemon juice right before serving to brighten the flavors as if it were fresh.

Frequently Asked Questions:

Can I use salmon fillets instead of a whole side?

Absolutely! Use fillets but reduce baking time: bake in foil for about 10 minutes, then broil for 10 minutes to finish as the recipe suggests. Individual fillets also make for a lovely presentation.

What if I don’t have a grill/broiler?

No worries! Just crank your oven up to its highest setting and bake the salmon uncovered to get that caramelized top. Keep a close eye to avoid burning and adjust the rack position if needed.

Can I make this recipe ahead of time?

Yes! You can definitely prep the creamy dill sauce and cranberry tapenade up to 24 hours in advance. The salmon itself is best baked fresh but can be prepared the day before and gently reheated.

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

For a dairy-free alternative, try thick hummus for a similar creamy texture with an herbaceous twist. Cream cheese thinned with a touch of olive oil also works, but yogurt tends to be too watery for a good spread.

Final Thoughts

Honestly, this Holiday Baked Salmon with Cranberry Glaze Recipe is one of my top picks for festive dinners. It brings that cozy yet elegant spirit to the table and gives you all the flavor with none of the fuss. Whether you’re serving a crowd or enjoying it just with a few loved ones, I promise you’ll come back to it year after year. So grab that fresh salmon side, prep your glaze, and get ready for some serious holiday magic in every bite!