Holiday Salmon

Holiday Salmon by

Smokin' Joe Lasher


Serves: 2


Creamy Dill Sauce

  • ½ cup full fat sour cream
  • 3 tbsp. dill, chopped
  • 3 tbsp. onion, minced
  • 1 tsp. lemon zest
  • ½ tsp. salt


  • 1⁄3 cup dried cranberries
  • 1⁄3 cup orange juice
  • 1⁄3 cup sliced, toasted almonds
  • 1 tbsp. parsley, chopped
  • 1 tsp. olive oil
  • 1⁄3 cup pomegranate seeds, for finishing
  • ¼ cup parsley, chopped for garnish
  • 1 lemon, cut into wedges for garnish
  • salt and pepper, to taste


  • 2 (6 - 8 oz.) salmon fillets
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 tsp. olive oil

Honey Butter Glaze

  • 3 tbsp. honey
  • 4 tbsp. unsalted butter
  • 1 tsp. garlic, minced


  1. Preheat oven or smoker to 350°F.
  2. Mix all ingredients for creamy dill sauce in a small bowl and place in the refrigerator.
  3. In a small saucepan, heat orange juice, just to a boil, and cut heat. Add dried cranberries, cover for 15 minutes, strain and let cool. Mix together cranberries, almonds, olive oil, salt and pepper, and parsley. Let stand at room temperature.
  4. Prepare salmon for cooking by coating with olive oil, salt and pepper.
  5. Heat a small amount of olive oil in a large skillet. Sear both sides of salmon, then transfer to a foil-lined baking pan.
  6. While salmon rests, mix butter, honey, and garlic in a small, microwave-safe bowl and melt together in the microwave.
  7. Brush honey butter liberally over salmon fillets; place into the oven until they reach a 145°F internal temperature.
  8. Remove glazed salmon. Plate and top with a 1/8 inch thick layer of creamy dill sauce. Top with tapenade and sprinkle pomegranate seeds and chopped parsley on top. Enjoy with fresh lemon wedges.