Salmon with Dill Sauce


  • 3 lb Salmon
  • 2 ¼ tsp Kevala Sea Salt
  • 1 tsp Black pepper
  • 50 oz Butter
  • ½ cup Kevala Organic Raw Oaxaca Honey
  • 3 garlic cloves (minced)
  • 1 ½ cups sour cream
  • ½ cup fresh dill
  • ½ eschalot
  • 1 ½ tbsp lemon zest
  • 1 cup dried cranberries
  • 1 cup orange juice
  • 1 cup slivered toasted almonds
  • ⅓ cup roughly chopped parsley
  • 1 tbsp Kevala Extra Virgin Olive Oil
  • 1 pomegranate (only the seeds)
  • ¼ cup roughly chopped parsley
  • 3 tbsp lemon juice
  • 2 lemons (cut into pieces)

Instructions for Creamy Dill Sauce

  1. Mix all the ingredients (sour cream, fresh dill, eschallot, lemon zes, Kevala Sea Salt) in a bowl until smooth.


  1. Heat the orange juice in a saucepan over high heat until hot, then remove it from the stove, add cranberries, cover, let it sit for 15 minutes, then drain it & let it cool.

  2. Mix cranberries, toasted almonds, parsley, salt and olive oil.


  1. Preheat the oven to 180°C/350°F.

  2. Place a large sheet of foil on a tray, then top it with parchment paper, place the salmon on the paper, then fold up the foil sides.

  3. Place glaze ingredients in a saucepan over medium-high heat, once it starts foaming, turn it down to medium, let it foam for 2 minutes, then remove it and pour

    straight over the salmon.

  4. Sprinkle the salmon with salt and pepper,

  5. Cover the salmon with a smaller piece of paper, then foil. Fold and seal the upsides to enclose the salmon.

  6. Bake for 12 minutes, remove the salmon from the oven, then remove the excess paper, and switch the oven to grill/broil., place the almond and broil for 7-10 minutes until caramelized (the edges).

  7. Transfer to a plate and let it cool.

  8. Spread the dill sauce on it, then place the tapenade, and squeeze lemon juice on top.

  9. ¡Enjoy!