Baked Salmon with Cranberry Tapenade



12 People


30 minutes

Cooking time

30 minutes

The tastiest salmon you’ve ever had, made with Lee Kum Kee and sweet sriracha heat.


  • 3 pounds salmon
  • 5 ounces unsalted butter
  • ½ cup honey
  • 3 teaspoons Lee Kum Kee Minced Garlic
  • 1 cup frozen cranberries, thawed and halved
  • 1 cup orange juice
  • 1 cup sliced almonds
  • ⅓ cup chopped parsley
  • 1 tablespoon olive oil


  • Salt and pepper, to taste

Sauce mix

  • 1½ cups sour cream
  • ½ tablespoon Lee Kum Kee Sriracha Chili Sauce
  • ½ cup finely chopped fresh dill
  • ½ shallot, finely chopped
  • 1½ tablespoon lemon zest
  • Salt, to taste


  1. Preheat the oven to 350 degrees Fahrenheit. Line the baking sheet with a large piece of foil. Place the salmon onto the baking sheet. Set aside. 
  2. Add the unsalted butter, honey, and Lee Kum Kee Minced Garlic to a pot. Heat over medium-high heat until it starts bubbling. Reduce the heat to medium and let it bubble for 2 more minutes. Remove it from heat then pour it over the salmon. Season the salmon with salt and pepper. Fold and seal the foil up over the salmon. Place it in the oven and bake for 15 minutes.
  3. While the salmon is cooking, add the sour cream, Lee Kum Kee Sriracha Chili Sauce, dill, shallot, and lemon zest to a bowl. Mix until combined then season with salt to taste. 
  4. In a separate bowl, mix together the cranberries, orange juice, almonds, parsley, and olive oil. 
  5. After the salmon has cooked for 15 minutes, uncover the foil from the top of the salmon. Transfer the oven setting to broil. Broil for 7 to 10 minutes until the salmon is caramelized and fully cooked.
  6. Allow it to cool for 10 minutes then spread the dill sauce over top. Top it with the cranberry tapenade and enjoy!


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