Best Baked Salmon
Author: Maya Kitchenette
Prep time:
Cook time:
Total time:
Serves: 4
- 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!
Recipe by Maya Kitchenette at https://mayakitchenette.com/best-baked-salmon/
3.5.3217