Description
This Christmas Salmon recipe features tender baked salmon glazed with a sweet and tangy pomegranate-orange sauce, making it a festive and flavorful centerpiece for holiday dinners. The rich flavors of pomegranate and citrus complement the salmon beautifully, while garnishes of pomegranate seeds, orange slices, parsley, and green onions add vibrant color and freshness.
Ingredients
Scale
Salmon
- 2 lbs. salmon
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Sauce
- 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 prepare for baking the salmon.
- Prepare Salmon: Place the salmon skin-side down on the prepared baking sheet and season evenly with kosher salt and black pepper for balanced flavor.
- Make Sauce Base: In a saucepan over medium heat, combine pomegranate juice, brown sugar, fresh squeezed orange juice, and orange zest to create the bright and fruity sauce.
- Reduce Sauce: Bring the sauce mixture to a boil, then reduce heat and simmer for 20 to 25 minutes, stirring occasionally until it thickens to a syrup-like consistency perfect for glazing.
- Glaze Salmon: Brush the thickened pomegranate sauce generously over the seasoned salmon to infuse it with sweet and tangy flavors.
- Bake Salmon: Place the glazed salmon in the preheated oven and bake for 30 to 38 minutes, or until the internal temperature reaches 145° F, ensuring the salmon is fully cooked and tender.
- Garnish and Serve: Transfer the baked salmon to a serving platter and garnish with fresh pomegranate seeds, orange slices, parsley, and sliced green onions for a colorful and festive presentation.
Notes
- Use a meat thermometer to check for doneness, ensuring the salmon reaches an internal temperature of 145° F for safety.
- For extra flavor, you can marinate the salmon in half of the pomegranate sauce before baking.
- If pomegranate juice is unavailable, substitute with cranberry juice for a similar tartness.
- Adjust the sugar amount in the sauce to balance sweetness based on your taste preference.
- Serve this salmon alongside roasted vegetables or a fresh salad for a complete holiday meal.
