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Gordon Ramsay Christmas Salmon Recipe

Gordon Ramsay Christmas Salmon Recipe That Will Wow You

This Gordon Ramsay Christmas Salmon Recipe transforms a humble fish into a stunning centerpiece that will wow you during the holiday season.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon
  • 1.2–1.5 kg Salmon The star of this dish, offering rich flavor and moist texture.
  • 150 g Butter Adds richness and moisture; olive oil can be a lighter alternative.
  • 1/2 cup Honey Brings sweetness and is key for that sticky glaze; maple syrup can substitute.
  • 3 cloves Garlic Infuses aromatic flavor into the glaze.
For the Dill Sauce
  • 1 1/2 cups Sour Cream Serves as the tangy base for the velvety dill sauce.
  • 1/2 cup Dill Adds freshness and a burst of herbal flavor to the sauce.
  • 1/2 Eschalot Offers mild, sweet onion taste.
  • 1 1/2 tbsp Lemon Zest Brightens and enhances the flavor profile of the sauce.
For the Cranberry-Almond Tapenade
  • 1 cup Cranberries Provide a sweet-tart flavor; fresh cranberries may offer a different texture.
  • 1 cup Orange Juice For soaking cranberries; adds moisture and subtle sweetness.
  • 1 cup Almonds Delivers a crunchy texture and nutty flavor.
  • 1/3 cup Parsley Fresh herbs brighten the tapenade.
For Garnishing
  • Pomegranate Seeds Add color and a pop of sweetness for a festive touch.
  • Additional Lemon Juice Use to taste, as it brightens the entire dish.

Equipment

  • Oven
  • Baking Tray
  • Mixing bowl
  • Saucepan

Method
 

Preparation
  1. Preheat your oven to 180°C (350°F). Lay the salmon skin-side down on a lightly greased baking tray. Season the fish with salt and pepper.
  2. In a saucepan over medium heat, melt 150g of butter. Mix in ½ cup of honey and 3 minced garlic cloves until well combined. Brush the glaze over the salmon.
  3. Bake the salmon for 20–25 minutes, or until it flakes easily with a fork. Broil for an additional 2–3 minutes for caramelization.
  4. In a bowl, combine 1½ cups of sour cream, ½ cup of chopped dill, ½ grated eschalot, and the lemon zest from 1½ tablespoons. Stir until mixed.
  5. Soak 1 cup of dried cranberries in 1 cup of hot orange juice for 15 minutes. Drain and combine with 1 cup of toasted almonds and ⅓ cup of chopped parsley.
  6. Transfer the baked salmon to a serving platter. Drizzle with dill sauce, top with tapenade, and garnish with pomegranate seeds and additional lemon juice.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 25gProtein: 32gFat: 27gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 300mgPotassium: 600mgFiber: 4gSugar: 15gVitamin A: 150IUVitamin C: 10mgCalcium: 100mgIron: 2mg

Notes

This dish is best enjoyed fresh, but leftovers can be stored in the fridge for up to 2 days. Prepare the dill sauce and tapenade a day in advance to save time.

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