Deliciously Festive Christmas Salmon with Pomegranate Glaze

This Christmas Salmon features a delightful pomegranate glaze and takes just 18 minutes to prepare, making it a perfect festive dish.

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Prep Time 10

Cook Time 8

Cooling Time 4

Total Time 18

Servings: 4 fillets

Course: Dinner

Cuisine: American

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Sauce

1 cup Pomegranate Molasses Adds a sweet-tart flavor and depth to the sauce; there are no known substitutes.
2 tablespoons Maple Syrup Sweetener that balances the acidity of the pomegranate molasses; you can experiment with agave syrup for a different flair.
2 tablespoons Butter Provides richness to the sauce; substitute with olive oil for a dairy-free option.
1 teaspoon Vanilla Enhances sweetness and complements flavors; reduce the quantity for less sweetness if preferred.
1 teaspoon Dried Rosemary Adds a delightful herbaceous note; fresh rosemary can be used for a more intense flavor.
to taste Salt Essential seasoning to balance flavors.
to taste Pepper Essential seasoning to balance flavors.

For the Main Dish

4 fillets Salmon Fillets Use fresh, wild-caught salmon for best results—steelhead trout works as a substitute too.

For Garnishing

1/2 cup Pomegranate Seeds Adds a burst of color and freshness; enhances presentation beautifully.
4 sprigs Rosemary Perfect for garnishing; brings a lovely aromatic touch.

Equipment

Baking Sheet
Medium frying pan
Parchment Paper

Method

Step‑by‑Step Instructions

Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper.
In a medium frying pan over medium heat, combine pomegranate molasses, maple syrup, butter, vanilla, dried rosemary, salt, and pepper. Stir occasionally, bringing the mixture to a gentle boil for about 4 minutes. Remove from heat and let cool.
Place salmon fillets skin-side down on the parchment paper and generously spread the cooled pomegranate sauce over each fillet.
Bake the salmon for 8-9 minutes or until each fillet reaches an internal temperature of 140°F (60°C).
Carefully remove the baking sheet from the oven and spoon any remaining pomegranate sauce over the salmon before serving.
Garnish the Christmas salmon with fresh rosemary sprigs and a sprinkle of pomegranate seeds for a stunning presentation.

Nutrition

Serving: 1filletCalories: 300kcalCarbohydrates: 20gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 200mgPotassium: 400mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 10mgCalcium: 30mgIron: 2mg

Notes

This recipe is versatile and can be adapted with chicken or your favorite herbs. Store leftovers in the fridge for up to 3 days. You can also freeze it for longer storage.

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