Dinner

Christmas Salmon with Pomegranate Glaze Recipe

BySana Jeannette December 22, 2025December 22, 2025

Introduction

This Christmas Salmon with Pomegranate Glaze is a festive and flavorful dish perfect for holiday gatherings. The sweet and tangy glaze complements the rich salmon, creating a beautiful presentation with colorful garnishes. It’s an elegant yet simple recipe that will impress your guests.

A large, grilled salmon fillet with a shiny, orange-pink color and light grill marks lies in the center of a white oval plate. The salmon is topped with a thick layer of bright green chopped herbs and scattered dark red berries. Around the fillet, there is a pool of dark red sauce mixed with more berries and small pieces of herbs. Several lemon wedges with pale yellow flesh and white rinds are placed on the sides, partly resting in the sauce. The plate is set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs. whole Atlantic salmon
½ teaspoon kosher salt

¼ teaspoon black pepper
2 cups pomegranate juice

¼ cup brown sugar
¼ cup fresh squeezed orange juice

1 tablespoon orange zest
Pomegranate seeds for garnish
Orange slices for garnish

Fresh parsley for garnish
Green onions for garnish

Instructions

Step 1: Preheat the oven to 300°F (150°C) and line a large baking sheet with parchment paper.

Step 2: Place the salmon skin-side down on the prepared baking sheet and season evenly with kosher salt and black pepper.
Step 3: In a medium saucepan over medium heat, combine the pomegranate juice, brown sugar, fresh orange juice, and orange zest. Bring the mixture to a boil, then reduce the heat and let it simmer for 20–25 minutes, stirring occasionally until the sauce thickens to a syrup-like consistency.
Step 4: Brush the thickened pomegranate glaze generously over the salmon.

Step 5: Bake the salmon in the preheated oven for 30–38 minutes, or until the internal temperature reaches 145°F (63°C) and the fish flakes easily with a fork.
Step 6: Transfer the cooked salmon to a serving platter and garnish with pomegranate seeds, orange slices, fresh parsley, and sliced green onions before serving.

Tips & Variations

Use a digital meat thermometer to ensure the salmon is perfectly cooked without drying out.

For extra flavor, marinate the salmon for 30 minutes in a bit of the pomegranate glaze before baking.
Try substituting the Atlantic salmon with sockeye or king salmon for different flavor profiles.
Add a sprinkle of crushed red pepper flakes to the glaze for a subtle spicy kick.

Storage

Store any leftover salmon in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently in the oven at 275°F (135°C) to avoid drying out the fish. The pomegranate glaze can be stored separately and reheated on the stove before brushing over the salmon again.

How to Serve

A large, shiny grilled salmon fillet with a golden-orange color sits in the middle of a white oval platter. The top is sprinkled with chopped fresh green herbs that add a bright contrast. Around the salmon, there is a layer of deep red pomegranate seeds and whole cranberries mixed with green parsley leaves. Scattered lemon wedges with bright yellow skin and juicy pulp surround the fish, adding pops of color. The salmon is glazed with a shiny, sweet sauce that pools slightly on the bottom, creating a rich, glossy layer beneath the fish. The whole dish rests on a white marbled surface, enhancing its fresh and vibrant look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, frozen salmon can be used, but be sure to thaw it completely and pat it dry before seasoning and baking for the best results.

Is there a substitute for pomegranate juice?

If you don’t have pomegranate juice, you can use cranberry juice or a mix of red grape juice and a splash of lemon juice for a similar tartness, though the flavor won’t be quite the same.