Description
This Christmas Salmon with Pomegranate Glaze is a festive, bright, and incredibly flavorful holiday centerpiece. Tender baked salmon is coated in a glossy pomegranate-orange glaze and finished with fresh herbs, lemon slices, and jewel-like pomegranate seeds. Easy enough for weeknights, stunning enough for Christmas dinner.
Ingredients
2 lbs whole Atlantic salmon
½ teaspoon kosher salt
¼ teaspoon black pepper
2 cups pomegranate juice
¼ cup brown sugar
¼ cup fresh squeezed orange juice
1 tablespoon orange zest
Pomegranate seeds, for garnish
Orange slices, for garnish
Fresh parsley, for garnish
Green onions, for garnish
Instructions
Preheat the oven to 300°F (150°C) and line a large baking sheet with parchment paper.
Place the salmon skin-side down on the baking sheet and season with salt and pepper.
In a saucepan over medium heat, combine the pomegranate juice, brown sugar, orange juice, and orange zest.
Bring the mixture to a boil, then reduce heat and simmer for 20–25 minutes, stirring occasionally, until the glaze thickens to a syrup-like consistency.
Brush the thickened glaze generously over the salmon.
Bake for 30–38 minutes, or until the salmon reaches an internal temperature of 145°F (63°C).
Transfer the salmon to a serving platter and garnish with pomegranate seeds, orange slices, fresh parsley, and sliced green onions before serving.
Notes
If your glaze becomes too thick, add a splash of orange juice or water.
Fillets may be used instead of a whole salmon; reduce bake time to 15–20 minutes.
Make the glaze up to 3 days ahead and store it in the fridge for faster prep.
This dish pairs beautifully with roasted potatoes, winter salads, or rice.
- Prep Time: 10 minutes
- Cook Time: 38 minutes
- Category: Main Dish
- Method: Oven-baked
- Cuisine: American
Nutrition
- Serving Size: 1 Serving
- Calories: 310 kcal
- Sugar: 16 g
- Sodium: 290 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 85 mg