Imagine the perfect balance of silky salmon, a tangy creamy dill sauce, and a vibrant cranberry tapenade—that's exactly what the Creamy Dill Salmon with Cranberry Tapenade Recipe serves up. It's festive, fresh, and surprisingly simple to pull off, making it a standout dish for any special occasion or cozy dinner.

A large rectangular piece of cooked salmon with a rich orange color forms the base layer, resting on white parchment paper atop a white marbled surface. The second layer is a thick covering of creamy white sauce spread evenly over the salmon. On top, there is a vibrant mix of small red pomegranate seeds, dark raisins, and light brown toasted slivered almonds scattered across the sauce. Fresh green parsley leaves garnish the dish, adding bright green spots throughout. The edges of the salmon have a slight golden brown color from cooking. There is a visible pool of golden oil or sauce gathered around the edges. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Dill Salmon with Cranberry Tapenade Recipe
Top Tip
How to Serve Creamy Dill Salmon with Cranberry Tapenade Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Dill Salmon with Cranberry Tapenade Recipe

Why You'll Love This Recipe

I still remember the first time I made this Creamy Dill Salmon with Cranberry Tapenade Recipe—it was for a holiday gathering, and it stole the show. The way the creamy, herby sauce pairs with the sweet and tart tapenade makes for a dish that's both comforting and exciting. Plus, it’s a gorgeous centerpiece that’s easier to make than you’d think.

Festive Flavor Fusion: Combines creamy dill, sweet honey glaze, and tangy cranberry for a taste that sings holiday cheer.
Impress Without Stress: The skillet roasting and broiling method gives amazing results without complicated steps.
Versatile Serving Options: Delicious warm or at room temperature—perfect for parties or a relaxed family dinner.
Make Ahead Friendly: Prep the tapenade and sauce in advance to save precious day-of time.

Ingredients & Why They Work

Every ingredient in this Creamy Dill Salmon with Cranberry Tapenade Recipe plays a role in creating its irresistible flavor and texture. From the richness of butter and honey to the refreshing pop of pomegranate seeds, each component balances the others beautifully. Here’s a quick rundown to help you choose the best items for your dish.

Flat lay of a whole fresh salmon side with skin on, two whole uncracked brown eggs, a small white ceramic bowl of pale yellow unsalted butter, a small white ceramic bowl of golden honey, three fresh garlic cloves, a small white ceramic bowl of thick white sour cream, a small bunch of fresh dill with feathery green sprigs, a small white ceramic bowl with a halved light purple eschallot finely grated, two bright yellow whole lemons cut into wedges, a small white ceramic bowl with bright orange lemon zest, a small white ceramic bowl of dried deep red cranberries, a small white ceramic bowl of glossy slivered toasted almonds, a small white ceramic bowl of roughly chopped fresh parsley, a small white ceramic bowl of vibrant ruby red pomegranate seeds, a small white ceramic bowl of rich golden extra virgin olive oil, and a small white ceramic bowl of freshly squeezed bright yellow lemon juice, all arranged in perfect symmetry with realistic proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Salmon: Go for a whole side with skin on and bones removed for easy handling and beautiful presentation.
Salt: Use kosher or cooking salt for proper seasoning without overpowering the delicate fish.
Butter: Unsalted butter is key to controlling flavor—helps create the luscious honey glaze.
Honey: Adds natural sweetness that pairs wonderfully with savory garlic in the glaze.
Garlic: Minced finely to infuse subtle warmth without overwhelming the salmon.
Sour Cream: Full fat gives the creamy dill sauce the perfect body and tangy depth.
Fresh Dill: This herb wakes up the sauce with its bright, fresh flavor.
Eschallot: Adds a gentle onion bite that's mild but flavorful.
Lemon Zest: Provides a fragrant citrus lift that cuts through richness.
Dried Cranberries: Plumped in orange juice, they bring sweet-tart vibrancy to the tapenade.
Orange Juice: Used to soften the cranberries and add a subtle fruity sweetness.
Slivered Almonds: Toasted for crunch and nutty goodness.
Fresh Parsley: Adds herby freshness and color contrast.
Pomegranate Seeds: Juicy bursts of sweetness and a festive look.
Lemon Juice: Squeezed over the final dish to brighten all the flavors.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love this recipe just as it is, but I’m all for making it your own. Sometimes, I swap the almonds for walnuts or pecans just to mix up the texture in the tapenade, and it always turns out lovely. You can easily adjust the tartness or sweetness depending on your berry choice or the citrus juice you use.

Variation: For a dairy-free twist, I’ve replaced sour cream with thick hummus and swapped parsley for cilantro, giving this dish a vibrant Middle Eastern flair that's surprisingly delicious.
Seasonal Swap: If cranberries aren't available, dried cherries or golden raisins plumped in apple juice work like a charm.
Serving Size: When scaling down, I recommend cooking salmon fillets individually using the same glaze and sauce for a quick weeknight dinner.

Step-by-Step: How I Make Creamy Dill Salmon with Cranberry Tapenade Recipe

The dish shows a thick piece of cooked salmon with a light pink and flaky texture, sitting on a white marbled surface. It is topped with a creamy white sauce that spreads thinly over the salmon. On top of the sauce is a colorful mix of bright red pomegranate seeds, dark raisins, light toasted slivered almonds, and finely chopped green herbs scattered evenly. A fork is placed near the salmon, breaking off a tender piece. The sauce and toppings spill slightly around the base, adding a mix of textures and colors around the salmon. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Mix the Creamy Dill Sauce

Start by whisking together the sour cream, chopped dill, grated eschallot, lemon zest, and salt in a bowl until smooth. I like to prep this early and let it chill—this helps the flavors meld beautifully. It also saves you time when you're ready to serve.

Step 2: Plump the Cranberries for the Holiday Tapenade

Heat the orange juice until hot but not boiling, then pour it over the dried cranberries and cover the pan. Let them sit for 15 minutes so they soften up and soak in that citrus flavor. Once drained, mix the tender cranberries with toasted almonds, parsley, salt, and olive oil. I always toast my almonds right in a dry skillet—just keep them moving so they don’t burn. The aroma will tell you when they're perfectly done.

Step 3: Prepare and Glaze the Salmon

Preheat your oven to 180°C (350°F). Lay a double layer of foil on a baking tray for safety, and top with parchment paper. Place the salmon skin-side down, and season it generously with salt and pepper—especially on the thicker part to ensure even flavor. In a small saucepan, melt the butter and honey with the garlic over medium heat until it starts foaming. Let it foam for about two minutes for a nice, glossy glaze, then pour it straight over the fish.

Step 4: Bake and Broil for Perfect Finish

Cover the salmon with parchment and foil, sealing the edges to form a parcel. Bake for 15 minutes, which gently cooks the salmon through. Then, uncover and move the tray to the middle rack under the broiler for 7 to 10 minutes to caramelize the edges and top, giving it that irresistible golden crust. Keep an eye on it so the paper doesn’t catch fire—if your broiler is intense, place the salmon a bit lower.

Step 5: Rest, Assemble, and Serve

Use the foil edges to carefully transfer the salmon to your serving plate, tilting the foil so those luscious juices pool beneath the fish—they're pure gold. Let it rest loosely covered for at least 15 minutes; this step is crucial to let the salmon’s juices redistribute, making each bite juicy and tender. When ready, spread a generous layer of the creamy dill sauce over the top, then pile on the cranberry tapenade. Finish with pomegranate seeds, more parsley, and a squeeze of fresh lemon juice. Don't forget extra lemon wedges—fresh citrus always brightens this dish.

Top Tip

Over the years, I’ve learned a few tricks that take this Creamy Dill Salmon with Cranberry Tapenade Recipe from good to memorable. Whether you're new to cooking salmon or a seasoned pro, these pointers will definitely help you deliver a perfect dish every time.

Don’t Skip the Resting: Letting the salmon rest after cooking ensures it stays moist and lets the honey butter juices soak back into the fish instead of running off your plate.
Toast Your Nuts Fresh: The aroma of freshly toasted almonds adds an irreplaceable depth to the tapenade; avoid pre-packaged toasted nuts for the best flavor.
Watch the Broil: Keep a close eye during broiling to avoid burning the delicate parsley and paper, and aim to get a gentle caramelization, not a hard crust.
Use Kitchen Shears: To portion your salmon easily and neatly, I find a sharp pair of kitchen shears works better than a knife for handling the delicate flesh without squishing it.

How to Serve Creamy Dill Salmon with Cranberry Tapenade Recipe

Garnishes

For garnish, I adore sprinkling extra fresh parsley and bright, juicy pomegranate seeds right on top—they add such vibrant color and a juicy burst that complements the creamy and tart flavors. A few freshly sliced lemon wedges on the side are non-negotiable in my book, because that fresh citrus squeeze really awakens the entire dish.

Side Dishes

This salmon pairs beautifully with roasted root vegetables, garlic mashed potatoes, or even a crisp, simple green salad dressed lightly with lemon vinaigrette. On festive occasions, I serve it alongside buttery dinner rolls and a bright quinoa salad with herbs to keep the meal fresh and balanced.

Creative Ways to Present

For holiday gatherings, I’ve layered the salmon on a large wooden board with clusters of fresh herbs, whole lemons, and extra pomegranate seeds scattered around. It creates a rustic yet elegant centerpiece that invites guests to help themselves. Another favorite is serving individual portions on small plates with a drizzle of the remaining honey butter sauce artfully brushed on the plate.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3-4 days. It’s best to let the salmon come naturally to room temperature before serving again—this keeps the sauce intact and the fish tender. I avoid microwaving because the creamy dill sauce can separate and become watery.

Freezing

While I prefer fresh, you can freeze the salmon portion separately without the sauces. Wrap it tightly in plastic wrap and foil to protect it from freezer burn. When thawing, do it slowly in the fridge overnight and add fresh sauce and tapenade when reheating.

Reheating

To reheat, I gently warm the salmon in a low oven (about 120°C / 250°F) covered loosely with foil to prevent drying out. Then I spoon fresh creamy dill sauce and tapenade on top right before serving to preserve their texture and flavor.

Frequently Asked Questions:

Can I use salmon fillets instead of a whole side?

Absolutely! If using fillets, bake them in foil for about 10 minutes, then broil for 10 minutes for caramelization. This recipe scales down beautifully and is easier for smaller servings.

What if I don't have fresh dill?

Fresh dill is traditional for this recipe, but you can substitute with finely chopped chives or green onions. While the flavor will be different, it still works well as an herbaceous component in the creamy sauce.

Can I make the cranberry tapenade ahead of time?

Yes! The tapenade actually tastes better after sitting for a day or two as the flavors meld together, but keep the toasted almonds separate until just before serving to maintain their crunch.

How do I know when the salmon is perfectly cooked?

Salmon is done when it flakes easily with a fork and the internal temperature reads around 49°C (120°F) for medium-rare. The broiler caramelizes the top without overcooking the flesh. If unsure, just gently pry it open in the center—if it’s opaque and separates easily, it’s ready!

Final Thoughts

This Creamy Dill Salmon with Cranberry Tapenade Recipe is one of those dishes that brings a little magic to your table without requiring you to be a gourmet chef. It’s festive enough for holidays but simple enough to enjoy any time you want to impress with minimal fuss. I hope you get as much joy making and sharing it as I do—it's like wrapping a gift of flavor and warmth to everyone gathered.