You can almost see the glossy glaze and hear the crisp edges as a tray of salmon comes from the oven. You’ll find 12 elegant salmon ideas that suit holiday tables, from simple glazes to showstopping roasts. Each recipe gives clear steps, cooking times, and a few serving tips so you can plan sides and timing. Pick one based on time and guests, and you’ll be ready to plate something impressive.
Honey-Dijon Glazed Salmon With Citrus Zest
Bright, zesty honey-Dijon glazed salmon that’s sweet, tangy, and ready in under 20 minutes.
Ingredients:
- 4 salmon fillets (about 6 oz each), skin on or off as you prefer
- 2 tbsp Dijon mustard
- 2 tbsp honey
- 1 tbsp olive oil (plus extra for the pan)
- 1 tsp soy sauce or tamari
- 1 garlic clove, minced
- Zest of 1 lemon (or 1 orange for sweeter citrus)
- 1 tbsp fresh lemon juice (or orange juice)
- Salt and black pepper, to taste
- Optional garnish: chopped fresh parsley or chives and lemon slices
How to Make:
- Pat the salmon dry and season both sides lightly with salt and pepper.
- In a small bowl, whisk together Dijon mustard, honey, olive oil, soy sauce, minced garlic, citrus zest, and citrus juice until smooth.
- Heat a large skillet over medium-high heat and add a little olive oil to coat the pan.
- When the pan is hot, place salmon fillets skin-side down (if skin-on) and cook 3–4 minutes without moving to crisp the skin.
- Flip the fillets and spoon half the honey-Dijon glaze over the tops.
- Cook 3–4 more minutes, spooning glaze over the fish once or twice, until the salmon is just cooked through and flakes easily with a fork.
- Remove from heat and spoon any remaining glaze from the pan over the fillets.
- Sprinkle with chopped parsley or chives and serve with lemon slices.
Serve this with roasted veggies or a simple salad and enjoy the sweet-tangy glow — dinner’s ready!
Herb-Crusted Salmon Roast With Lemon Butter
Bright, zesty herb-crusted salmon with silky lemon butter—perfect for a festive centerpiece.
Ingredients:
- 2 to 2½ lb (900–1150 g) salmon fillet, skin on, pin bones removed
- 2 tbsp Dijon mustard
- 2 tbsp olive oil
- 3 tbsp unsalted butter, softened
- 2 cloves garlic, minced
- Zest of 1 lemon
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh dill, finely chopped (or 1 tsp dried)
- 1 tbsp fresh chives, finely chopped
- 1 tsp fresh thyme leaves, chopped (or ½ tsp dried)
- ½ cup panko breadcrumbs (or finely crushed crackers)
- 1 tbsp grated Parmesan (optional)
- Salt and freshly ground black pepper
- Lemon wedges, for serving
How to Make:
- Preheat the oven to 400°F (200°C) and line a baking sheet with foil or parchment.
- Pat the salmon dry and season lightly with salt and pepper on top.
- In a small bowl, stir together Dijon and olive oil until smooth; spread evenly over the top of the fillet.
- In another bowl, combine softened butter, minced garlic, lemon zest, parsley, dill, chives, thyme, panko, and Parmesan if using. Mix to form a loose herb crumb paste.
- Gently press the herb mixture over the mustard-coated top of the salmon so it forms an even crust.
- Place the salmon on the prepared sheet, skin side down, and roast in the preheated oven for 12–18 minutes, depending on thickness, until the crust is golden and the fish flakes easily with a fork (internal temp ~125–130°F / 51–54°C for medium).
- While the salmon rests 3–5 minutes, melt a tablespoon of butter with a squeeze of lemon juice to make a quick lemon butter drizzle.
- Spoon the lemon butter over the salmon, garnish with extra chopped herbs and lemon wedges, and slice to serve.
Serve this herb-crusted beauty warm and watch it disappear at the holiday table!
Maple-Soy Glazed Salmon With Sesame and Scallions
A glossy, sweet-savory salmon glazed with maple and soy, finished with toasty sesame and bright scallions — holiday-worthy and effortless.
Ingredients:
- 4 salmon fillets (about 6 oz each), skin on or off as you prefer
- 3 tablespoons pure maple syrup
- 2 tablespoons soy sauce (use low-sodium if preferred)
- 1 tablespoon rice vinegar or lemon juice
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1/2 teaspoon grated fresh ginger (or 1/4 tsp ground ginger)
- Salt and black pepper, to taste
- 1 tablespoon neutral oil (canola, vegetable) for searing
- 1 tablespoon toasted sesame seeds
- 2 scallions, thinly sliced (white and green parts separated if you like)
- Lemon wedges, for serving (optional)
How to Make:
- Pat the salmon dry and season lightly with salt and pepper.
- In a small bowl, whisk together maple syrup, soy sauce, rice vinegar (or lemon juice), sesame oil, garlic, and ginger.
- Heat the neutral oil in a large skillet over medium-high heat until shimmering.
- Place salmon fillets in the skillet, skin-side down if applicable, and sear 3–4 minutes without moving to get a nice crust.
- Flip the fillets and pour the maple-soy mixture into the pan around the salmon.
- Reduce heat to medium and spoon the sauce over the salmon as it cooks 3–4 more minutes, or until the fish is cooked to your liking and the glaze is slightly thickened.
- Sprinkle toasted sesame seeds over the fillets and add the white parts of the scallions to the pan for the last minute to warm them.
- Remove salmon from the pan, spoon any remaining glaze over the top, and garnish with the green parts of the scallions.
- Serve with lemon wedges if you like a bright finish.
Enjoy this shiny, flavorful salmon — perfect for a cozy holiday table!
Garlic-Parmesan Crusted Salmon Fillets
Garlic-Parmesan Crusted Salmon Fillets — crispy, savory, and perfect for holiday dinner.
Ingredients:
- 4 salmon fillets (6 oz each), skin on or off, patted dry
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 2 tablespoons fresh parsley, finely chopped (or 1 tbsp dried)
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon Dijon mustard (optional, for brushing)
- Lemon wedges, for serving
How to Make:
- Preheat your oven to 425°F (220°C) and line a baking sheet with foil or parchment.
- In a small bowl, mix together Parmesan, panko, minced garlic, parsley, lemon zest, salt, and pepper.
- Brush the top of each salmon fillet lightly with olive oil and, if using, a thin layer of Dijon mustard.
- Press the Parmesan-panko mixture evenly onto the top of each fillet so it forms a crust.
- Place the fillets on the prepared baking sheet, crust-side up.
- Bake for 10–12 minutes for medium doneness (internal temp about 125–130°F/52–54°C), or 12–15 minutes if you prefer fully cooked, until the crust is golden and the salmon flakes easily.
- If you want extra browning, broil for 1–2 minutes at the end—watch closely so it doesn’t burn.
- Remove from oven and let rest 2 minutes, then serve with lemon wedges.
Enjoy a deliciously crisp, garlicky salmon that’s sure to impress at any holiday table!
Pesto-Stuffed Salmon Roulade
Pesto-Stuffed Salmon Roulade — a beautiful, savory centerpiece that’s as elegant as it’s easy.
Ingredients:
- 1 large center-cut salmon fillet (about 1.5–2 lb), skin removed
- 3/4 cup prepared basil pesto (store-bought or homemade)
- 1/2 cup baby spinach leaves, packed
- 1/4 cup grated Parmesan cheese
- 1 lemon (zest and 1 tbsp juice)
- 1 tbsp olive oil
- Salt and freshly ground black pepper
- Kitchen twine or toothpicks to secure
- Optional: 1/4 cup sun-dried tomatoes, chopped
How to Make:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
- Lay the salmon fillet skin-side down and gently press to even thickness with your hands or a rolling pin (place in plastic wrap if needed).
- Season the salmon lightly with salt, pepper, and lemon zest.
- Spread the pesto evenly over the salmon, leaving a 1/2-inch border at the far edge.
- Scatter the spinach, Parmesan, and chopped sun-dried tomatoes (if using) over the pesto. Drizzle the lemon juice over the filling.
- Starting from the near edge, carefully roll the salmon into a tight log. Tuck ends under and secure with kitchen twine or toothpicks every 1–2 inches.
- Brush the outside lightly with olive oil and season the roll with a bit more salt and pepper.
- Place the roulade on the prepared baking sheet and roast 18–25 minutes, until the center reaches 125–130°F (52–54°C) for medium-rare, or longer if you prefer well done.
- Remove from oven and let rest 5 minutes. Slice into rounds and transfer to a serving platter.
- Serve with extra pesto or a lemon wedge alongside.
Enjoy the show-stopping flavors — tender salmon, bright pesto, and a pop of lemon that’ll steal the holiday spotlight.
Miso-Glazed Salmon With Pickled Ginger
Bright, savory-sweet miso-glazed salmon with a zing of pickled ginger—elegant enough for the holidays, fast enough for weeknights.
Ingredients:
- 4 salmon fillets (6 oz each), skin on or off as preferred
- 3 tablespoons white miso paste
- 2 tablespoons mirin
- 1 tablespoon soy sauce (or tamari)
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1 teaspoon fresh grated ginger (optional, for extra warmth)
- 1 tablespoon vegetable oil or neutral oil (for searing, if pan-cooking)
- 2–3 tablespoons thinly sliced pickled ginger, drained
- 1 green onion, thinly sliced (for garnish)
- 1 teaspoon toasted sesame seeds (optional, for garnish)
- Lemon or lime wedges (optional, for serving)
How to Make:
- Pat the salmon dry with paper towels and season lightly with salt and pepper.
- In a small bowl, whisk together the miso paste, mirin, soy sauce, rice vinegar, honey, sesame oil, minced garlic, and grated ginger until smooth.
- Brush or spoon about half of the miso mixture evenly over the top of each fillet; reserve the rest for finishing or extra glaze.
- For pan-searing: heat the vegetable oil in a large skillet over medium-high heat. Place salmon skin-side down (or presentation side down) and cook 3–4 minutes until golden, then carefully flip and cook 2–3 minutes until nearly done.
- For oven-broiling: preheat broiler to high, place glazed salmon on a foil-lined baking sheet and broil 6–8 minutes until the glaze is bubbling and the fish flakes easily.
- In the last minute of cooking, spoon the reserved glaze over the tops and, if broiling, watch closely to avoid burning.
- Remove the salmon from heat and let rest 1–2 minutes.
- Top each fillet with sliced pickled ginger, sprinkle with green onion and toasted sesame seeds, and serve with lemon or lime wedges if you like.
Enjoy the sweet-savory glaze and bright zing of ginger—holiday-worthy and irresistibly delicious.
Cranberry-Balsamic Salmon With Thyme
Cranberry-Balsamic Salmon with Thyme — a bright, tangy glaze that makes salmon holiday-worthy.
Ingredients:
- 4 salmon fillets (6 oz each), skin on or off as you prefer
- 1 cup fresh or frozen cranberries
- 1/4 cup brown sugar
- 3 tbsp balsamic vinegar
- 2 tbsp honey or maple syrup
- 1 shallot, finely chopped (or 1/4 small onion)
- 1 clove garlic, minced
- 1 tsp fresh thyme leaves (plus extra sprigs for garnish)
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- Optional: pinch of red pepper flakes for warmth
How to Make:
- Preheat your oven to 400°F (200°C) and line a baking sheet with foil or parchment for easy cleanup.
- In a small saucepan over medium heat, combine cranberries, brown sugar, balsamic vinegar, honey, shallot, garlic, and thyme.
- Bring the mixture to a gentle simmer, stirring occasionally, until the cranberries burst and the sauce thickens slightly (about 8–10 minutes).
- Taste and add salt, pepper, and red pepper flakes if using.
- Remove the sauce from heat and let it cool a minute; it will continue to thicken as it stands.
- Pat the salmon fillets dry with paper towels and season both sides with salt and pepper.
- Heat 1 tablespoon olive oil in an ovenproof skillet over medium-high heat. Sear the salmon, skin-side up first, for 1–2 minutes until lightly golden.
- Flip the fillets, brush or spoon half of the cranberry-balsamic glaze over each piece, and place the skillet (or transfer the fillets to the prepared baking sheet) into the oven.
- Bake until the salmon is opaque and flakes easily with a fork, about 8–10 minutes depending on thickness.
- Remove from the oven and spoon any remaining warm glaze over the fillets. Garnish with fresh thyme sprigs.
- Serve immediately with your favorite sides — roasted vegetables, rice, or a simple salad.
Enjoy the sweet-tart holiday sparkle this cranberry-balsamic salmon brings to your table!
Smoked Salmon Canapés With Dill Crème Fraîche
Smoked Salmon Canapés With Dill Crème Fraîche — elegant, bite-sized treats that disappear fast.
Ingredients:
- 24 small toasted baguette rounds or mini crackers
- 6 oz (170 g) smoked salmon, thinly sliced
- 1 cup (240 g) crème fraîche
- 2 tablespoons fresh dill, finely chopped (plus extra sprigs for garnish)
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon lemon zest
- 1 small shallot, finely minced
- 1–2 teaspoons capers, rinsed and roughly chopped (optional)
- Salt and freshly ground black pepper, to taste
- Fresh dill fronds or microgreens for garnish
How to Make:
- In a small bowl, combine the crème fraîche, chopped dill, lemon juice, lemon zest, and minced shallot.
- Season with a pinch of salt and a few grinds of black pepper; stir until smooth.
- Taste and adjust seasoning—add more lemon juice or dill if you like a brighter flavor.
- If using capers, fold them gently into the dill crème fraîche for a briny pop.
- Arrange the toasted baguette rounds or crackers on a serving platter.
- Spoon or pipe about a teaspoon of the dill crème fraîche onto each canapé.
- Top each with a small fold or curl of smoked salmon.
- Garnish with a tiny dill frond or a microgreen, and a light crack of black pepper.
- Serve immediately, or keep refrigerated for up to 2 hours before serving to maintain texture.
Enjoy these elegant bites—they’re easy to make and impossible to resist!
Sheet-Pan Salmon With Roasted Root Vegetables
Citrusy sheet-pan salmon with caramelized root veg — easy, festive, and cooks all on one tray.
Ingredients:
- 4 salmon fillets (about 6 oz / 170 g each), skin-on or skinless
- 1 lb (450 g) carrots, peeled and cut into 1/2-inch sticks
- 1 lb (450 g) parsnips or baby potatoes, cut into bite-size pieces
- 1 small red onion, cut into wedges
- 3 tbsp olive oil, divided
- 2 tbsp honey or maple syrup
- 1 tbsp Dijon mustard
- Zest and juice of 1 lemon (about 2 tbsp juice)
- 2 garlic cloves, minced
- 1 tsp dried thyme or 1 tbsp fresh thyme leaves
- Salt and freshly ground black pepper, to taste
- Optional: 1/4 tsp smoked paprika or red pepper flakes for a bit of heat
- Optional garnish: chopped fresh parsley or lemon wedges
How to Make:
- Preheat oven to 425°F (220°C). Line a large sheet pan with foil or parchment for easy cleanup.
- Toss the carrots, parsnips (or potatoes), and red onion with 2 tbsp olive oil, half the minced garlic, thyme, salt and pepper. Spread in an even layer on one side of the sheet pan.
- Roast the vegetables for 15 minutes, stirring once so they start to brown evenly.
- While vegetables roast, whisk together the remaining 1 tbsp olive oil, honey or maple syrup, Dijon, lemon zest and juice, remaining garlic, smoked paprika (if using), and a pinch of salt and pepper to make the glaze.
- Move the vegetables slightly to make space on the sheet pan. Place the salmon fillets skin-side down (if using skin) in the open area and brush each fillet generously with the glaze.
- Return the pan to the oven and roast for another 8–12 minutes, depending on thickness, until salmon is opaque and flakes easily with a fork and vegetables are tender and caramelized.
- If you like a bit of extra color, switch to broil for 1–2 minutes—watch closely so nothing burns.
- Remove from oven, spoon any pan juices over the salmon and vegetables, and season with a final sprinkle of salt, pepper, and chopped parsley. Serve with lemon wedges.
Enjoy this effortless, colorful sheet-pan salmon — a delicious centerpiece that makes holiday dinner feel both elegant and relaxed.
Orange-Fennel Salmon En Papillote
Bright, fragrant salmon parcels that steam in their own citrusy juices for an elegant, fuss-free holiday main.
Ingredients:
- 2 salmon fillets (6–8 oz / 170–225 g each), skin on or off as you prefer
- 1 large orange (zest + 4–6 thin slices)
- 1 small fennel bulb, thinly sliced (reserve fronds for garnish)
- 1 small shallot, thinly sliced
- 1–2 cloves garlic, thinly sliced or minced
- 1 tbsp olive oil
- 1 tsp honey or maple syrup
- 1 tbsp fresh lemon juice
- 1/2 tsp kosher salt (adjust to taste)
- 1/4 tsp freshly ground black pepper
- 2 sprigs fresh thyme or 1/2 tsp dried thyme
- 1 tbsp unsalted butter or a drizzle more olive oil (optional, for richness)
- Parchment paper or foil for en papillote packets
- Optional: a pinch of red pepper flakes for heat
How to Make:
- Preheat the oven to 400°F (200°C).
- Zest the orange, then cut 4–6 thin orange slices; squeeze a little juice to use in the dressing.
- In a small bowl mix olive oil, honey, lemon juice, orange zest, salt, pepper and red pepper flakes (if using).
- Tear two pieces of parchment about 12–15 inches long and fold each in half; open them flat.
- On one half of each parchment, arrange a bed of sliced fennel, shallot and a few garlic pieces.
- Place a salmon fillet on top of the vegetables on each parchment.
- Spoon half the dressing over each fillet, then top with orange slices, a thyme sprig, and a small pat of butter or a drizzle of olive oil.
- Fold the other half of the parchment over the salmon and crimp the edges to seal tightly, creating a packet.
- Place packets on a baking sheet and bake 12–16 minutes, depending on thickness, until salmon is just cooked through and flakes easily.
- Carefully open packets (watch for steam), garnish with fennel fronds, a squeeze of fresh orange or lemon if liked, and serve immediately.
Enjoy the bright, steamy aroma and tender salmon — a simple, elegant dish that’s perfect for holiday celebrations.
Blackened Salmon With Avocado-Mango Salsa
Blackened Salmon With Avocado-Mango Salsa — a spicy, smoky fillet topped with bright, fruity salsa for a festive finish.
Ingredients:
- 4 salmon fillets (6 oz each), skin on or off as preferred
- 2 tablespoons paprika
- 1 tablespoon smoked paprika (optional, for extra smokiness)
- 1 tablespoon brown sugar
- 1 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil (for cooking)
- 1 ripe avocado, diced
- 1 cup ripe mango, diced
- 1/4 cup red bell pepper, finely diced
- 2 tablespoons red onion, finely minced
- 1 jalapeño, seeds removed and finely minced (optional)
- 2 tablespoons fresh cilantro, chopped
- Juice of 1 lime (about 2 tablespoons)
- Salt and pepper to taste for the salsa
- Lime wedges, for serving
How to Make:
- Pat the salmon dry with paper towels and set aside.
- In a small bowl, mix paprika, smoked paprika, brown sugar, cayenne, garlic powder, onion powder, oregano, thyme, salt, and black pepper to make the blackening spice.
- Coat each fillet evenly with the spice mix, pressing gently so it adheres.
- Combine avocado, mango, red bell pepper, red onion, jalapeño, cilantro, and lime juice in a bowl; season with salt and pepper and gently toss. Taste and adjust lime or salt as needed.
- Heat a large skillet over medium-high heat and add the olive oil until shimmering.
- Add the salmon, skin-side up if skin-on, and cook without moving for 3–4 minutes until a dark crust forms.
- Carefully flip the fillets and cook 2–4 more minutes, depending on thickness, until salmon is opaque and flakes easily with a fork.
- Transfer salmon to plates and spoon generous portions of avocado-mango salsa over each fillet.
- Serve with lime wedges and any sides you like — rice, greens, or roasted veggies work great.
Enjoy the spicy crunch of the blackened crust with the cool, tropical salsa — a holiday showstopper on every plate.
Salmon Wellington With Spinach and Goat Cheese
A show-stopping Salmon Wellington wrapped around flaky salmon, creamy goat cheese, and tender spinach — elegant enough for the holidays, easy enough for any night.
Ingredients:
- 1 (1 to 1½ lb) center-cut salmon fillet, skin removed
- Salt and freshly ground black pepper
- 1 tablespoon olive oil
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- 6–8 oz fresh spinach (about 4 cups packed)
- 3 oz goat cheese, softened
- 2 tablespoons cream cheese (optional, for extra creaminess)
- Zest of 1 lemon
- 1 tablespoon chopped fresh dill (or 1 tsp dried)
- 1 sheet puff pastry (thawed if frozen)
- 1 egg, beaten (for egg wash)
- 1 tablespoon Dijon mustard (optional, for brushing salmon)
- Flour, for dusting work surface
- Lemon wedges, for serving
How to Make:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
- Season the salmon lightly with salt and pepper and set aside.
- Heat olive oil in a skillet over medium heat. Add shallot and garlic; sauté until fragrant, about 1 minute.
- Add spinach in batches, cooking until wilted and any liquid has evaporated. Remove from heat and let cool slightly.
- Squeeze excess moisture from the cooked spinach with a clean towel or paper towels; chop finely.
- In a bowl, mix chopped spinach, goat cheese, cream cheese (if using), lemon zest, and dill. Season to taste with salt and pepper.
- On a lightly floured surface, roll the puff pastry sheet to smooth seams and make a slightly larger rectangle.
- If using mustard, brush a thin layer over the top of the salmon.
- Spread the spinach-goat cheese mixture in the center of the pastry in a rectangle slightly smaller than the salmon.
- Place the salmon on top of the filling. Fold pastry up and over the salmon, sealing edges by pinching or crimping; trim excess dough if needed. Place seam-side down on the prepared baking sheet.
- Brush the pastry with beaten egg for a golden finish. Use any trimmed pastry to decorate the top if desired.
- Bake 25–30 minutes, until pastry is puffed and golden and the salmon registers about 125–130°F (52–54°C) for medium. (Adjust time slightly for thicker fillets.)
- Remove from oven and let rest 5 minutes before slicing. Serve with lemon wedges.
Serve warm and let the flaky pastry and creamy filling steal the spotlight — a centerpiece that’s as delicious as it looks.
Conclusion
You’ll think holiday salmon is fancy work, but it isn’t. Pick a recipe, prep ingredients, and follow simple steps: season, glaze or stuff, and cook to flaky, 125–135°F. Roast, pan-sear, or bake in foil, and rest briefly before serving. Add a bright sauce or citrus to cut richness and a crisp side for texture. You’ll serve something impressive without drama, and guests will praise you for doing so.