Description
This Christmas Salmon is a show-stopping dish that’s light, flavorful, and perfect for holiday gatherings. The salmon is coated in a garlicky herb butter, roasted to perfection, and finished with a sweet-tart pomegranate glaze. Topped with pomegranate arils, fresh herbs, and toasted nuts, this dish is as beautiful as it is delicious! Serve with roasted vegetables or a citrusy salad for a festive meal.
Ingredients
For the Salmon:
- 2 lb salmon fillet (skin on or off)
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, melted
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
For the Pomegranate Glaze:
- 1/2 cup pomegranate juice
- 2 tablespoons honey or maple syrup
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon cinnamon (optional, for warmth)
For Garnish:
- 1/2 cup pomegranate arils
- 1/4 cup toasted almonds or pecans (optional)
- Fresh rosemary or thyme sprigs
- Lemon slices
Instructions
Prepare the Pomegranate Glaze:
In a small saucepan over medium heat, combine pomegranate juice, honey, balsamic vinegar, and cinnamon.
Simmer for 5-7 minutes until slightly thickened. Remove from heat and set aside.
2. Season the Salmon:
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a small bowl, mix melted butter, olive oil, garlic, rosemary, thyme, salt, pepper, Dijon mustard, and lemon juice.
Brush the garlic herb butter all over the salmon fillet.
3. Roast the Salmon:
Place the salmon on the prepared baking sheet.
Bake for 12-15 minutes, depending on thickness, until flaky and opaque in the center.
In the last 5 minutes of baking, brush the salmon with the pomegranate glaze.
4. Garnish & Serve:
Remove the salmon from the oven and transfer to a serving platter.
Sprinkle with pomegranate arils, toasted almonds or pecans, and fresh herbs.
Serve with lemon slices and extra glaze on the side.
Notes
- Make-Ahead: The glaze can be made 3 days in advance and stored in the fridge.
- Air Fryer Option: Cook at 375°F for 10-12 minutes, brushing with glaze halfway through.
- Serving Suggestions: Pair with roasted Brussels sprouts, mashed sweet potatoes, or a citrus salad for a balanced meal.
- Glaze Variation: Swap pomegranate juice for cranberry juice for a slightly different twist.