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Maya Kitchenette

Best Baked Salmon

Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4
Ingredients Method

Ingredients
  

  • 4 Salmon fillets
  • 1/2 tsp salt
  • 1/2 tsp black pepper
Honey butter glaze:
  • 100 g salted butter
  • 1/4 cup honey
  • 4 garlic cloves finely minced/grated
Creamy dill sauce
  • 2/3 full-fat sour cream low fat is too watery
  • 1/4 cup fresh dill finely chopped
  • 1/2 small onion diced
  • 1 tbsp lemon zest
  • 1/4 tsp salt
  • 1/4 tsp black pepper
Topping
  • 2/3 dried cranberries
  • 2/3 cup orange juice
  • 1/3 cup sliced almonds toasted
  • A small handful of parsley roughly chopped
  • 1/4 tsp each salt and pepper
  • 1 tbsp extra virgin olive oil
Finishing
  • 1 pomegranate only the seeds
  • Extra parsley roughly chopped
  • 1 lemon sliced (for serving, don't skip this)

Method
 

Creamy dill sauce
  1. Mix ingredients in a bowl until smooth. Keep refrigerated until required.
Topping
  1. Pour orange juice over cranberries. Let it stand for 15 minutes to plump up and drain.
  2. Mix cranberries, toasted almonds, parsley, salt, and olive oil in a bowl. Set aside.
Glaze
  1. Place butter and garlic in a saucepan over medium-high heat. Cook garlic for a minute.
  2. Add honey. Once it started foaming, turn it down to medium, and let it foam for another minute.
  3. Off the flame and set aside.
Salmon
  1. Preheat oven to 180°C.
  2. Place salmon in a baking dish.
  3. Sprinkle salmon with salt and pepper.
  4. Pour glaze on salmon and bake for 15-20 minutes, until you get caramelization mostly on the edges, a bit on top.
  5. Leave to cool for 10 minutes.
Serving
  1. Dollop the creamy dill sauce on the salmon fillets.
  2. Pile over the cranberry topping and scatter generously with pomegranate seeds and some parsley
  3. Serve with slices of lemon wedges. It is best to squeeze some lemon juice on the salmon!