This thing here is a show-stopper. ↓
Hello peepz! How has 2023 been so far? Nothing new for me despite the calendar change. With regards to new year’s resolutions, I still have two tubs of Ben & Jerry’s in the freezer. We will revisit the resolutions once the tubs are empty; ok? Of course, there is a can of gulab jamun (an Indian dessert) in the pantry too, however, let us keep that conversation for another day.
I am someone who names a recipe based on how I feel about it. If I include simple in the title, that means it is easy and if I include delicious then it means it is a must-try recipe. I have seen a lot of bloggers describing a recipe as “best chocolate chip cookies, “Best pad thai”…etc but it is not something that I am accustomed to. I have always felt that everyone’s tastebuds differ; what is best for me might not be best for you.
Today I am breaking my norm, as you can notice from the title of this blog post. The reason is, I loved it so much, I feel this was the best salmon I have ever had. It was so fabulously delicious! It starts with the Salmon having a little shower with some garlic honey butter and then grilled to golden perfection. After which, it gets slathered with creamy dill sauce and topped with a delicious topping made with almonds + cranberries + parsley. Finally, it is decorated with pomegranates that looked like little red rubies on the salmon. I did not call this a show-stopper for no reason.
I actually made this for Christmas but I don’t see why this can’t be made on any other day. You might be tempted to skip certain parts of the recipe. Yes, it would still work but you shouldn’t in case you prefer a jumble of flavors. All the ingredients work hand in hand. They are a terrific combination of flavors and textures. Although there are a number of steps to this dish, they are all really simple to follow. Don’t let the number of steps daunt you because eventually you would be rewarded with the most amazing-tasting salmon ever! I promise!
I am definitely gonna be revisiting this Best Baked Salmon frequently. Even my mom who is not a big fan of salmon actually enjoyed this very much. The contrast of the creamy sauce plus the crunch and juiciness of the topping is something no one can resist! Do give this stunner a try. It is an 11/10 kinda delicious.
- 4 Salmon fillets
- ½ tsp salt
- ½ tsp black pepper
- 100g salted butter
- ¼ cup honey
- 4 garlic cloves, finely minced/grated
- ⅔ full-fat sour cream (low fat is too watery)
- ¼ cup fresh dill, finely chopped
- ½ small onion, diced
- 1 tbsp lemon zest
- ¼ tsp salt
- ¼ tsp black pepper
- ⅔ dried cranberries
- ⅔ cup orange juice
- ⅓ cup sliced almonds, toasted
- A small handful of parsley, roughly chopped
- ¼ tsp each salt and pepper
- 1 tbsp extra virgin olive oil
- 1 pomegranate, only the seeds
- Extra parsley, roughly chopped
- 1 lemon, sliced (for serving, don't skip this)
- Mix ingredients in a bowl until smooth. Keep refrigerated until required.
- Pour orange juice over cranberries. Let it stand for 15 minutes to plump up and drain.
- Mix cranberries, toasted almonds, parsley, salt, and olive oil in a bowl. Set aside.
- Place butter and garlic in a saucepan over medium-high heat. Cook garlic for a minute.
- Add honey. Once it started foaming, turn it down to medium, and let it foam for another minute.
- Off the flame and set aside.
- Preheat oven to 180°C.
- Place salmon in a baking dish.
- Sprinkle salmon with salt and pepper.
- Pour glaze on salmon and bake for 15-20 minutes, until you get caramelization mostly on the edges, a bit on top.
- Leave to cool for 10 minutes.
- Dollop the creamy dill sauce on the salmon fillets.
- Pile over the cranberry topping and scatter generously with pomegranate seeds and some parsley
- Serve with slices of lemon wedges. It is best to squeeze some lemon juice on the salmon!
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