Mix ingredients in a bowl until smooth. Keep refrigerated until required.

Plump cranberries: Heat orange juice in a saucepan over high heat until hot. Turn stove off, add cranberries, cover. Stand 15 minutes, then drain in a colander (discard liquid). Cool.

Mix: Mix cranberries, toasted almonds (see Note 3), parsley, salt and olive oil in bowl. Use at room temp.

Preheat oven to 180°C/350°F (all oven types).

Prepare salmon: Place a large sheet of foil on a tray (double layer for safety is recommended), then top with baking/parchment paper. Place salmon on paper, then fold up the foil sides a bit to cup them so glaze won't run onto tray.

Glaze: Place ingredients in a saucepan over medium high heat. Once it started foaming, turn down to medium, let it foam for 2 minutes then remove and pour straight over the salmon.

Season: Sprinkle salmon with salt and pepper, putting most of the salt on the thicker part of the salmon.

Wrap: Cover salmon with a smaller piece of paper, then foil. Fold and seal up sides to enclose salmon in a parcel - it doesn't need to be 100% tightly sealed.

Bake 15 minutes. Remove salmon from oven.

Uncover / fold excess paper - Remove paper and foil and paper cover. Fold/scrunch paper and foil sides down to expose salmon surface. Tucking paper down also ensures it won't catch fire when broiling.

Grill/broil to brown: Switch oven to grill/broiler on high. Place salmon on middle shelf in the oven and broil 7 to 10 minutes until you get caramelisation mostly on the edges, a bit on top. Don't put it too close to the heat element otherwise paper might catch on fire! Check to ensure salmon is cooked - either pry open in middle to check or use a probe to check internal temperatures (Note 4).

Transfer to plate: Use foil overhang to transfer salmon onto serving platter straight away (otherwise it keeps cooking). Slide the foil then paper out from under the salmon (see video at 1 min 24s or step photos in post), allowing juices to pool on platter (it's gold stuff!).

Cool: Loosely cover with foil, then leave to cool for at least 15 minutes, up to 1 hour or longer (for room temp serving - Note 6 for serving notes).

Dollop then thickly spread with Creamy Dill Sauce (~0.8cm / 1/3" thick layer).

Pile over Holiday Tapenade, scatter generously with pomegranate seeds, and then remaining parsley. Squeeze over lemon juice.

Serving: Serve with extra lemon wedges so people can add more to taste. Cut into pieces - I use a cake cutter for serving. Encourage people to slop up some of the honey-butter sauce that will be mixed with semi melted Creamy Dill Sauce - it's so good! This dish is best served slightly warm, not piping hot, also excellent at room temp.