Ingredients
- —600 g salmon fillet, skinless
- —3 tablespoons honey
- —2 tablespoons whole-grain mustard
- —1 lemon
- —120 g cream cheese
- —2 tablespoons fresh dill
- —3 tablespoons pomegranate seeds
- —Salt
- —Black pepper
Instructions
Preheat the oven to 180 °C (350 °F) and mix the honey, mustard, and the juice of half a lemon to create a glaze.
Place the salmon on parchment paper, season with salt and pepper, and generously brush with the glaze.
Loosely fold the parchment paper over the salmon and bake for 15 to 18 minutes until just cooked through.
Meanwhile, mix the cream cheese with lemon zest, finely chopped dill, and pepper.
Remove the salmon from the oven, spread the sauce over it, and garnish with pomegranate seeds and a squeeze of extra lemon juice.
Serving Tip
Serve this salmon warm on a large platter and let it shine as the centerpiece of the table.
Storage Tip
Store leftovers covered in the refrigerator for up to two days.
RECIPE_ID: cdd84006...
LAST_UPDATE: 2/18/2026