Slow-Baked Raspberry Dill Salmon

There is no law of holiday dining that dictates a roast turkey, tenderloin, ham or other hunk of meat to be the cornerstone of the celebratory meal. Salmon makes a lighter alternative to most meats and is just as festive and fit for a crowd, especially if the entire side of the fish is prepared. For Christmas dinner parties and other holiday gatherings, my Slow-Baked Raspberry Dill Salmon is just as delicious as it is dazzling.

This elegant yet easy fish recipe comes together in just 30 minutes, but your guests will be so impressed with your culinary chops that they’re likely to assume elf helpers have been scurrying about the kitchen. Salmon cooks up superbly to a succulent medium-rare when baked in the oven at a lower temperature than most recipes call for. In the past, I’ve been guilty of scorching my salmon at 400 F degrees or searing it in a skillet under a blaze of heat. However, by baking salmon at 275 F degrees, the sub-cutaneous fat renders more slowly, leaving the flesh mouth-wateringly moist and tender.

A tumble of fresh berries in a tangy mustard vinaigrette along with Opadipity Cucumber Dill Yogurt Dip give this side of salmon that wild hunter-gatherer flair of a Nordic feast. Whatever your homeland, wherever your heart, sharing a holiday meal with those who are near and dear is one of the most special memories of the season. Enjoy!

Slow-Baked Raspberry Dill Salmon

Serves 6-8 | Finish in 30 minutes

Dazzle your holiday guests with a dramatic side of salmon decked with colorful berries and a creamy dill sauce.  Elegant yet almost embarrassingly easy, this holiday fish dinner comes together in just 30 minutes!


For fish:

  • 1 2.5-pound boneless salmon fillet, skin on
  • 1 tablespoon olive oil
  • ½ teaspoon sea salt
  • ½ teaspoon coarse black pepper
  • Zest of 1 lemon

For Topping:

  • 1 to 1 ½ cups fresh raspberries
  • 3 tablespoon avocado oil
  • 2 tablespoons white wine or champagne vineagar
  • ¼ cup Dijon mustard
  • 6 ounces Opadipity Cucumber Dill dip
  • 1 tablespoon snipped fresh (dill for garnish)
  • 4 lemon wedges (for serving)


  1. Preheat oven to 275°F. Line a rimmed baking sheet with aluminum foil and place salmon, skin side down. Brush top of filet generously with olive oil and season with salt and pepper. Sprinkle with lemon zest.
  2. Bake salmon until just opaque in thickest part of filet, approximately 18 to 22 minutes.
  3. Meanwhile, whisk together avocado oil, vinegar and mustard in small bowl. Gently stir in raspberries.
  4. To serve, top salmon with Opadipity Cucumber Dill Dip and then raspberry mixture.
  5.  Sprinkle with snipped fresh dill and serve with lemon wedges.

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