Christmas Pomegranate Maple Salmon Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
