Description
This Christmas Salmon recipe features a beautifully baked salmon fillet glazed with a luscious, tangy pomegranate-orange syrup. Perfect for holiday gatherings, it combines the rich flavors of fresh citrus and sweet pomegranate for an elegant and festive main dish.
Ingredients
Scale
Salmon
- 2 lbs. salmon
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Glaze
- 2 cups pomegranate juice
- ¼ cup brown sugar
- ¼ cup fresh squeezed orange juice (from about 1 orange)
- 1 tablespoon orange zest (from about 1 orange)
Garnish
- Pomegranate seeds
- Orange slices
- Parsley
- Green onions
Instructions
- Preheat Oven: Preheat your oven to 300° F and line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare Salmon: Place the salmon skin-side down on the parchment-lined baking sheet, then season it evenly with kosher salt and black pepper.
- Make Sauce: In a medium saucepan over medium heat, combine pomegranate juice, brown sugar, fresh squeezed orange juice, and orange zest.
- Reduce Sauce: Bring the mixture to a boil, then reduce heat and simmer for 20 to 25 minutes, stirring occasionally until it thickens into a syrup-like consistency.
- Glaze Salmon: Brush the thickened pomegranate glaze generously over the seasoned salmon to infuse it with flavor.
- Bake Salmon: Place the baking sheet in the oven and bake the salmon for 30 to 38 minutes, or until the internal temperature reaches 145° F when checked with a meat thermometer, indicating it is fully cooked.
- Garnish and Serve: Transfer the salmon to a serving platter and garnish beautifully with pomegranate seeds, fresh orange slices, chopped parsley, and sliced green onions for a festive presentation.
Notes
- Use a meat thermometer to ensure the salmon is perfectly cooked at 145° F internal temperature.
- The pomegranate glaze can be prepared in advance and refrigerated; reheat gently before brushing on salmon.
- For extra color and texture, consider adding chopped walnuts or toasted almonds as garnish.
- This recipe pairs wonderfully with roasted vegetables or a fresh winter salad.
