Buy all ingredients right below the recipe
For the Salmon & Honey-Garlic Sauce
- 1.2–1.5 kg salmon fillet in one piece, with skin, boneless
- 1/4 tsp salt
- 1 tsp black pepper
- 150 g unsalted butter
- 1/2 cup honey
- 3 garlic cloves, finely chopped or pressed
For the Dill Sauce
- 1/2 cup sour cream (full-fat)
- 1/2 cup fresh dill, finely chopped
- 1/2 shallot, finely grated
- 1/2 tbsp lemon zest
- 1/2 tsp salt
For the Cranberry Mixture
- 1 cup dried cranberries
- 1 cup orange juice
- 1 cup almond flakes, toasted
- 1/3 cup parsley, roughly chopped
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tbsp extra virgin olive oil
Prepare Dill Sauce
- 1Mix all ingredients for the dill sauce until smooth in a bowl. Cover and chill in the refrigerator.
Prepare Cranberry Mixture
- 1Heat orange juice in a pot, then turn off the stove. Add cranberries, cover the pot, and let steep for approx. 15 minutes. Then strain and let cool. Mix cranberries with almonds, parsley, salt, pepper, and olive oil, and let stand at room temperature until serving.
Prepare & Cook Salmon
- 1Preheat oven to 180 °C top/bottom heat. Line a baking sheet with double aluminum foil, place parchment paper on top, and place the salmon on it, slightly pulling up the edges of the foil.
- 2Heat butter, honey, and garlic in a pot over medium heat, let simmer gently for a short time, and pour the sauce directly over the salmon.
- 3Season salmon with salt and pepper (the thicker part a bit more), loosely seal with parchment paper and aluminum foil, and bake for 15 minutes in the oven.
- 4Then remove foil and paper, fold down the edges, set the oven to grill function (high), and brown the salmon for 7–10 minutes until a slight caramelization forms.
Rest & Serve
- 1Immediately transfer salmon to a serving platter, cover loosely, and let rest for at least 15 minutes. Serve with dill sauce, cranberry mixture, pomegranate seeds, fresh parsley, and lemon wedges.
