Gordon Ramsay Christmas Breakfast Salmon Recipe 

This festive baked salmon recipe is perfect for Christmas! The salmon is coated in a honey-butter glaze, topped with creamy dill sauce, and finished with a vibrant holiday tapenade. It’s a stunning dish that’s easy to make and packed with flavor—a true crowd-pleaser for your holiday table.

Ingredients Needed:

Salmon:

• 1.2–1.5 kg (2.4–3 lb) salmon side, skin on, bones removed
• 2 1/4 tsp cooking/kosher salt
• 1 tsp black pepper

Honey Butter Glaze:

• 150g (5 oz) unsalted butter
• 1/2 cup honey
• 3 cloves garlic, finely minced

Creamy Dill Sauce:

• 1 1/2 cups full-fat sour cream
• 1/2 cup fresh dill, finely chopped
• 1/2 eschalot (French onion), finely grated
• 1 1/2 tbsp lemon zest
• 1/2 tsp cooking/kosher salt

Holiday Tapenade:

• 1 cup dried cranberries
• 1 cup orange juice
• 1 cup toasted slivered almonds
• 1/3 cup parsley, roughly chopped
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp extra virgin olive oil

Finishing:

• 1 pomegranate, seeds only
• 1/4 cup parsley, roughly chopped
• 3 tbsp lemon juice
• 2 lemons, cut into wedges

How To Make Christmas Breakfast Salmon Recipe?

1. Prepare Creamy Dill Sauce: Mix all sauce ingredients in a bowl until smooth. Chill until ready to use.
2. Make Holiday Tapenade: Heat orange juice until hot, add cranberries, cover, and let stand for 15 minutes. Drain and cool. Mix with almonds, parsley, salt, and olive oil.
3. Cook the Salmon: Preheat oven to 180°C. Place salmon on a foil-lined tray with parchment paper. Pour the honey butter glaze (melt butter, honey, and garlic together) over the salmon. Season with salt and pepper. Wrap tightly in foil. Bake for 15 minutes, then uncover and broil for 7–10 minutes until caramelized.
4. Assemble: Spread creamy dill sauce over the salmon, add tapenade, and top with pomegranate seeds and parsley. Squeeze lemon juice on top before serving.

Recipe Tips:

• Use High-Quality Salmon: Choose a fresh, whole side of salmon with the skin on and bones removed. Fresh salmon makes the dish flavorful and ensures it cooks evenly.
• Don’t Skip Toasting the Almonds: Toasting the almonds enhances their flavor and gives the dish a lovely crunch. Keep an eye on them to avoid burning.
• Let the Cranberries Plump Fully: Soaking the cranberries in hot orange juice makes them juicy and flavorful. Don’t rush this step for the best texture and taste.
• Cook the Salmon Gently: Bake the salmon wrapped in foil to keep it moist, and broil only until the glaze is golden. Avoid overcooking to maintain its tender texture.
• Serve Slightly Warm: This dish is best served warm or at room temperature to allow the flavors to shine. Avoid serving it piping hot, as the creamy dill sauce may melt and slide off.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the Christmas Salmon cool to room temperature. Then, store it in an airtight container in the fridge for 3–4 days.
• Reheat: Heat a non-stick skillet over low heat. Warm the salmon gently for 4–5 minutes, flipping once to ensure even heating.

Nutrition Facts:

• Calories: 492 kcal
• Total Fat: 30g
• Saturated Fat: 12g
• Cholesterol: 111mg
• Sodium: 899mg
• Potassium: 865mg
• Total Carbohydrate: 30g
• Dietary Fiber: 3g
• Sugars: 24g
• Protein: 28g

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Teriyaki Salmon And Soba Noodles Recipe 
• Gordon Ramsay Pan Fried Salmon Recipe
• Gordon Ramsay Grilled Salmon Recipe