Looking for an elegant and festive dish to grace your holiday table? This Christmas Salmon recipe is the perfect combination of sweet, savory, and aromatic flavors. Coated in a luscious glaze made from pomegranate molasses, maple syrup, and a hint of rosemary, this salmon is as beautiful as it is delicious. Garnished with vibrant pomegranate seeds and sprigs of rosemary, it’s a stunning centerpiece that’s deceptively easy to prepare. Impress your guests with this simple yet elegant holiday recipe!

Why You’ll Love This Christmas Salmon :

• Festive Flavors: The rich, tangy pomegranate glaze is perfectly balanced by sweet maple syrup and earthy rosemary.
• Elegant Presentation: The pomegranate seeds and rosemary sprigs create a stunning, holiday-ready dish.
• Quick and Easy: Ready in under 30 minutes, this recipe is ideal for busy holiday schedules.
• Healthy and Delicious: Salmon is packed with omega-3 fatty acids, making this a nutritious addition to your festive feast.

Ingredients Christmas Salmon :

For the Glaze

• ¼ cup pomegranate molasses
• ¼ cup maple syrup
• 1 tablespoon butter
• 1 tablespoon vanilla extract
• 1 teaspoon dried rosemary
• ¼ teaspoon salt
• ¼ teaspoon black pepper

For the Salmon

• 6 pieces of salmon fillets (skin on or off, about 6-8 ounces each)

To Serve

• Pomegranate seeds
• Rosemary sprigs

Essential Tools :

• Baking sheet
• Parchment paper
• Medium frying pan
• Meat thermometer
• Basting brush or spoon

How to Make Christmas Salmon :

Step 1: Preheat the Oven

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.

Step 2: Prepare the Pomegranate Glaze

1. In a medium frying pan over medium-high heat, combine the pomegranate molasses, maple syrup, butter, vanilla extract, rosemary, salt, and pepper.
2. Bring the mixture to a boil and let it cook for about 4 minutes, stirring occasionally, until it thickens to a molasses-like consistency. Remove the pan from the heat and allow the glaze to cool slightly.

Step 3: Prepare the Salmon

1. Place the salmon fillets on the prepared baking sheet. Pat them dry with a paper towel for the glaze to adhere better.
2. Using a spoon or basting brush, spread the cooled pomegranate glaze generously over the top of each salmon fillet. Don’t worry if the glaze is thick—it will spread as it cooks.

Step 4: Bake the Salmon

1. Bake the salmon in the preheated oven for 8-9 minutes, or until the internal temperature reaches 140°F (60°C). The salmon should be opaque and flake easily with a fork.
2. Spoon any glaze that has run onto the baking sheet back over the salmon fillets for extra flavor.

Step 5: Garnish and Serve

1. Transfer the salmon to a serving platter. Garnish with pomegranate seeds for a pop of color and sprigs of rosemary for a festive touch.
2. Serve immediately and enjoy this holiday masterpiece!

Tips for Perfect Christmas Salmon :

1. Choose Quality Salmon: Use fresh, high-quality salmon fillets for the best flavor. Both skin-on and skinless fillets work well.
2. Monitor Cooking Time: Overcooking salmon can make it dry. Use a meat thermometer to ensure it reaches 140°F for perfectly cooked fish.
3. Make the Glaze Ahead: Prepare the glaze up to a day in advance and store it in the refrigerator. Reheat gently before using.
4. Add More Flavor: For an extra festive kick, sprinkle a pinch of cinnamon or nutmeg into the glaze.
5. Presentation Matters: Arrange the salmon on a serving platter with pomegranate seeds and rosemary for a show-stopping centerpiece.

Christmas Salmon Variations :

• Orange-Glazed Salmon: Replace the pomegranate molasses with orange juice and zest for a citrusy twist.
• Herb-Crusted Salmon: Add a layer of finely chopped fresh rosemary and thyme before glazing for an herby flavor.
• Spicy Pomegranate Salmon: Stir a pinch of red pepper flakes into the glaze for a touch of heat.

Frequently Asked Questions (FAQs) :

Q: Can I use frozen salmon fillets?
A: Yes, frozen salmon works well. Thaw the fillets completely in the refrigerator and pat them dry before using.

Q: What if I can’t find pomegranate molasses?
A: You can substitute it with reduced pomegranate juice or balsamic glaze for a similar tangy flavor.

Q: How do I store leftovers?
A: Store leftover salmon in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave to prevent drying out.

Serving, Storing, and Reheating Instructions :

• Serving: Pair this salmon with roasted vegetables, wild rice, or a fresh green salad for a complete holiday meal.
• Storing: Store leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheating: Reheat in a preheated oven at 300°F (150°C) for 10 minutes or until warmed through.

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📖 Recipe

Yield: 6

Christmas Salmon

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This festive Christmas Salmon is the perfect centerpiece for your holiday table. With its sweet, tangy glaze and stunning presentation, it’s sure to impress your family and guests.

Prep Time 10 minutes

Cook Time 9 minutes

Total Time 19 minutes

Ingredients

• - ¼ cup pomegranate molasses
• - ¼ cup maple syrup
• - 1 tablespoon butter
• - 1 tablespoon vanilla extract
• - 1 teaspoon dried rosemary
• - ¼ teaspoon salt
• - ¼ teaspoon black pepper
• - 6 salmon fillets (6-8 oz each)
• - Pomegranate seeds and rosemary sprigs (for garnish)

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. In a pan over medium-high heat, combine pomegranate molasses, maple syrup, butter, vanilla, rosemary, salt, and pepper. Boil for 4 minutes. Cool until thickened.
3. Place salmon on the baking sheet and brush with the glaze.
4. Bake for 8-9 minutes, until the salmon reaches 140°F.
5. Garnish with pomegranate seeds and rosemary. Serve warm.

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