Christmas Pomegranate Maple Salmon Recipe

Introduction

This Christmas Salmon recipe offers a festive twist on a classic favorite, combining a rich pomegranate molasses glaze with sweet maple syrup and fragrant rosemary. It’s an elegant yet simple dish perfect for holiday dinners or special occasions that will impress your guests with vibrant flavors and beautiful presentation.

Ingredients

• ¼ cup pomegranate molasses
• ¼ cup maple syrup
• 1 tablespoon butter
• 1 tablespoon vanilla
• 1 teaspoon dried rosemary
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 6 pieces salmon (see notes)
• Pomegranate seeds (to serve)
• Rosemary sprigs (to serve)

Instructions

1. Step 1: Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
2. Step 2: In a medium-sized frying pan over medium-high heat, combine the pomegranate molasses, maple syrup, butter, vanilla, dried rosemary, salt, and pepper. Bring the mixture to a boil.
3. Step 3: Continue boiling the sauce for 4 minutes until it thickens. Remove the pan from heat and let it cool until it reaches the consistency of molasses.
4. Step 4: Lay the salmon pieces on the prepared baking sheet. Spread the cooled pomegranate sauce evenly over each piece. Don’t worry if the sauce is thick—it will spread more easily in the oven.
5. Step 5: Bake the salmon for 8 to 9 minutes, or until the internal temperature reaches 140 degrees Fahrenheit. During baking, spoon some of the sauce that collects on the pan over the salmon pieces for extra glaze.
6. Step 6: Remove from the oven and serve the salmon garnished with rosemary sprigs and sprinkled with fresh pomegranate seeds for a festive touch.

Tips & Variations

• Use fresh salmon fillets with skin-on for easier handling and better flavor retention during baking.
• Substitute dried rosemary with fresh rosemary for a brighter herb flavor, adding it to the sauce just before removing from heat.
• For a spicier version, add a pinch of red chili flakes to the sauce while boiling.

Storage

Store leftover salmon in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave to avoid drying out the fish. The glaze may thicken upon cooling; you can spoon a little warm water over the salmon before reheating to restore some moisture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon, but make sure it’s fully thawed and patted dry before applying the glaze and baking to ensure even cooking and a good texture.

Is pomegranate molasses easy to find?

Pomegranate molasses is often available in Middle Eastern or specialty grocery stores and online. If unavailable, you can substitute with a mixture of balsamic vinegar and honey, but the flavor will be slightly different.

Christmas Pomegranate Maple Salmon Recipe

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4.4 from 67 reviews

This festive Christmas Salmon recipe features tender salmon fillets baked with a luscious pomegranate molasses and maple syrup glaze, infused with vanilla and rosemary. The combination creates a beautiful balance of sweet and earthy flavors, perfect for holiday gatherings or a special family dinner.

• Author: Sana
• Prep Time: 10 minutes
• Cook Time: 9 minutes
• Total Time: 19 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

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 pepper

Main Ingredient

• 6 pieces salmon fillets (skin-on or skinless, about 6 ounces each)

To Serve

• Pomegranate seeds (for garnish)
• Rosemary sprigs (for garnish)

Instructions

1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
2. Make the Pomegranate Glaze: In a medium-sized frying pan over medium-high heat, combine the pomegranate molasses, maple syrup, butter, vanilla extract, dried rosemary, salt, and pepper. Bring the mixture to a boil, then let it boil gently for 4 minutes, stirring occasionally. Remove from heat and let the glaze cool until it thickens to the consistency of molasses.
3. Coat the Salmon: Place the salmon fillets on the prepared baking sheet. Spread the thickened pomegranate glaze evenly over the top of each piece. It may be sticky and thick but will spread more easily during baking.
4. Bake the Salmon: Bake the salmon in the preheated oven for 8-9 minutes, or until the internal temperature reaches 140 degrees Fahrenheit (60 degrees Celsius) and the salmon flakes easily with a fork. During cooking, spoon any glaze that has run onto the baking sheet back over the salmon fillets to keep them moist and flavorful.
5. Garnish and Serve: Remove the salmon from the oven and transfer to serving plates. Garnish with fresh rosemary sprigs and a generous sprinkle of pomegranate seeds for a festive touch. Serve immediately for best flavor and texture.

Notes

• Use fresh or thawed salmon fillets of uniform thickness for even cooking.
• The glaze will thicken as it cools—don’t worry if it seems very thick before spreading.
• Check the internal temperature with a meat thermometer to avoid overcooking; salmon is best juicy and moist.
• Pomegranate seeds add color and a burst of tartness as garnish.
• You can adjust sweetness or acidity by slightly varying the amount of maple syrup or pomegranate molasses to suit your taste.

Keywords: Christmas salmon, holiday salmon recipe, pomegranate molasses glaze, baked salmon, festive salmon dish, maple syrup glaze, rosemary salmon