Description
This festive Christmas Salmon recipe features tender salmon fillets glazed with a rich and tangy pomegranate molasses and maple syrup sauce, enhanced with aromatic rosemary and vanilla. Perfectly baked to a juicy finish, this dish is a beautiful centerpiece for holiday dinners, garnished elegantly with fresh pomegranate seeds and rosemary sprigs.
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 black pepper
Main
- 6 pieces salmon fillets (approximately 6 ounces each)
Garnish
- Pomegranate seeds, as needed for topping
- Rosemary sprigs, as needed for garnish
Instructions
- Prepare the Oven and Baking Sheet: Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- 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 continue boiling for 4 minutes until it thickens. Remove from heat and allow to cool until it reaches a molasses-like consistency.
- Apply the Sauce to Salmon: Lay the salmon fillets evenly spaced on the prepared baking sheet. Spread the thick pomegranate glaze generously over each fillet. It may be thick and not spread easily, but it will loosen during baking.
- Bake the Salmon: Place the baking sheet in the preheated oven and bake the salmon for 8 to 9 minutes, or until the internal temperature reaches 140 degrees Fahrenheit for perfect doneness. Halfway through, spoon some of the sauce that has collected on the pan over the salmon to enhance flavor and moisture.
- Garnish and Serve: Remove the salmon from the oven and transfer to serving plates. Garnish with fresh rosemary sprigs around the salmon and sprinkle pomegranate seeds over the top for a festive and flavorful finish.
Notes
- Salmon fillets can be skin-on or skinless based on preference.
- Use a meat thermometer to ensure salmon reaches a safe and perfectly cooked internal temperature of 140°F.
- The glaze can be prepared ahead of time and stored in the refrigerator; reheat gently before applying to the salmon.
- For a dairy-free version, substitute butter with olive oil or a vegan butter alternative.
- Leftover glazed salmon can be stored in an airtight container in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 salmon fillet (approx. 6 oz)
- Calories: 320 kcal
- Sugar: 10 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 75 mg
