Description
This Christmas Salmon recipe features tender, slow-baked salmon glazed with a sweet and tangy pomegranate and orange reduction, garnished with festive pomegranate seeds, fresh orange slices, parsley, and green onions. Perfect for a holiday centerpiece, this flavorful dish balances fruity sweetness with savory seasoning and is cooked to juicy perfection in the oven.
Ingredients
Scale
Salmon
- 2 lbs. salmon
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Pomegranate Orange Glaze
- 2 cups pomegranate juice
- ¼ cup brown sugar
- ¼ cup fresh squeezed orange juice (from about 1 orange)
- 1 tablespoon orange zest (from about 1 orange)
Garnish
- Pomegranate seeds for garnish
- Orange slices for garnish
- Parsley for garnish
- Green onions for garnish
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 300°F (149°C) and line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Season the salmon: Place the salmon skin-side down on the prepared baking sheet. Evenly season the salmon with kosher salt and black pepper to enhance its natural flavors.
- Make the pomegranate glaze: In a medium saucepan over medium heat, combine the pomegranate juice, brown sugar, fresh orange juice, and orange zest. Bring this mixture to a boil, then reduce the heat and let it simmer for 20 to 25 minutes, stirring occasionally, until it thickens into a syrup-like consistency.
- Glaze the salmon: Using a brush, generously coat the top of the salmon with the thickened pomegranate-orange glaze, ensuring an even coverage for maximum flavor.
- Bake the salmon: Place the salmon into the preheated oven and bake for 30 to 38 minutes, or until the internal temperature reaches 145°F (63°C) as measured with a meat thermometer, indicating the salmon is perfectly cooked and safe to eat.
- Garnish and serve: Carefully transfer the baked salmon to a serving platter. Garnish the top with fresh pomegranate seeds, orange slices, parsley, and sliced green onions to add color, texture, and complementary flavors to the dish.
Notes
- Cooking the salmon at a low temperature ensures it remains moist and prevents overcooking.
- This recipe can also be made with individual salmon fillets for easier portion control.
- Any leftover pomegranate reduction should be refrigerated and can be used for up to 7 days to add flavor to other meats like chicken.
- Nutritional values are estimates and may vary based on exact ingredient measurements and salmon size.
Nutrition
- Serving Size: 1/8 of recipe (about 4 ounces salmon with glaze and garnish)
- Calories: 320
- Sugar: 12g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1.5g
- Protein: 32g
- Cholesterol: 75mg
