Description

This Christmas Salmon recipe features a luscious glaze made from pomegranate molasses, maple syrup, butter, and vanilla, combined with aromatic dried rosemary and a touch of seasoning. The salmon fillets are generously coated with this festive mixture and cooked to perfection, then garnished with fresh pomegranate seeds and rosemary sprigs, making it a delightful centerpiece for your holiday meal.

Ingredients

Scale

Glaze 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

Main Ingredient

6 pieces salmon fillets (approximately 6 ounces each, skin-on or skinless as preferred)

For Garnish

Pomegranate seeds (to serve)
Fresh rosemary sprigs (to serve)

Instructions

Prepare the Glaze: In a small saucepan, combine the pomegranate molasses, maple syrup, butter, vanilla extract, dried rosemary, salt, and pepper. Heat gently over low heat, stirring occasionally until the butter melts and the mixture is well blended and slightly thickened.
Preheat the Oven: Set your oven to 400°F (200°C) and line a baking tray with parchment paper or foil for easy cleanup and to prevent sticking.
Glaze the Salmon: Place the salmon fillets on the prepared baking tray. Spoon the pomegranate glaze over each piece, ensuring each fillet is coated evenly and generously.
Bake the Salmon: Place the tray in the preheated oven and bake the salmon for 12-15 minutes, or until the fish flakes easily with a fork and is cooked through but still moist and tender inside.
Garnish and Serve: Remove the salmon from the oven and transfer to a serving platter. Sprinkle fresh pomegranate seeds and rosemary sprigs on top for a festive appearance and pop of color. Serve immediately.

Notes

Salmon pieces should be roughly the same thickness to ensure even cooking.
You can use either skin-on or skinless salmon fillets based on your preference.
If pomegranate molasses is unavailable, a reduction of pomegranate juice with some lemon juice can be substituted but will alter the flavor slightly.
The glaze can also be gently warmed and brushed again on the salmon halfway through baking for extra flavor.
Leftovers can be refrigerated for up to 2 days and enjoyed cold or gently reheated.

Keywords: Christmas salmon, holiday salmon recipe, pomegranate glazed salmon, baked salmon, festive salmon dish